Description

Chow Chow Kootu is a classic South Indian lentil and vegetable stew featuring chayote squash (chow chow). This mild and comforting dish is a staple in many households, known for its nourishing qualities and simple yet delicious flavors.

Ingredients

For the Kootu Base

• 2 medium Chow Chow (Chayote Squash) (peeled, deseeded, and cubed)
• 1/2 cup Toor Dal (Split Pigeon Peas) (rinsed well)
• 1/4 cup Moong Dal (Split Yellow Lentils) (rinsed well)
• 3-4 cups Water
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)

For the Kootu Masala

• 1/2 cup Fresh Coconut (grated)
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Black Peppercorns
• 2-3 Green Chilies (adjust to taste)

For Tempering

• 1 tablespoon Ghee or Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal (Split Black Lentils)
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)
• 1-2 Dry Red Chilies (broken into two)

Instructions

1. In a pressure cooker, combine the cubed chow chow, toor dal, moong dal, turmeric powder, and 3 cups of water. Close the lid and cook for 3-4 whistles on medium heat. Let the pressure release naturally.
2. While the dal and vegetable are cooking, prepare the masala paste. In a blender, add grated coconut, cumin seeds, black peppercorns, and green chilies. Add a little water and grind to a smooth paste.
3. Once the pressure has released from the cooker, open the lid and gently mash the dal and vegetables slightly with the back of a spoon or a masher.
4. Add the prepared coconut-masala paste to the cooked dal and vegetable mixture. Add salt to taste and mix well.
5. If the kootu is too thick, add more hot water to reach your desired consistency. Bring the mixture to a gentle boil and simmer for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
6. For tempering, heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fry until golden brown.
7. Add curry leaves, asafoetida, and dry red chilies. Fry for a few seconds until fragrant.
8. Pour the tempering over the simmering kootu and mix well. Cook for another minute.
9. Turn off the heat and let the kootu rest for a few minutes before serving.