📝 About This Recipe
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
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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.
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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.
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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.
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4
Add the prepared coconut-masala paste to the cooked dal and vegetable mixture. Add salt to taste and mix well.
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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.
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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.
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7
Add curry leaves, asafoetida, and dry red chilies. Fry for a few seconds until fragrant.
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8
Pour the tempering over the simmering kootu and mix well. Cook for another minute.
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9
Turn off the heat and let the kootu rest for a few minutes before serving.
💡 Chef's Tips
Adjust the amount of green chilies and black peppercorns according to your spice preference. For a richer flavor, you can add a pinch of fenugreek seeds (methi dana) to the tempering. If you don't have a pressure cooker, you can cook the dal and vegetables in a pot on the stovetop, which will take longer. Ensure the coconut is fresh for the best flavor in the masala. You can use a mix of other vegetables like carrots, beans, or pumpkin along with chow chow.
🍽️ Serving Suggestions
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