Chow Chow Kootu/Chayote Kootu

Chow Chows/Chayotes are a light green, pear shaped fruit with one large pit, edible skin and flesh. Chayotes are native to Meixco but cultivated in warm climates all over the world. The Chayotes are technically fruits, but very often used as a vegetable. In South India Chow chow/Chayote kootu is very common and a popular dish. Kootu is nothing but a dish prepared by adding vegetables and dals together with very mild spices and seasoned for flavouring. Chow chow is very commonly called a “Bangalore Kathrikkai” in TamilNadu. Chow chow/Chayotes have high fiber and water content and very less sugar. It is loaded with vitamin C, potassium and amino acids, when cooked with dals it becomes one whole dish packed with proteins as well. Check out other delicious kootu varieties here.

Here’s how to make Chow Chow/Chayote Kootu with step by step photos.

Ingredients           

Chow chow	1 no, cut to cubes
Moong dal/Paasi paruppu	¼ cup
Onion	1 finely chopped
Tomato	1 finely chopped
Turmeric powder	¼ tsp
Salt	As needed
Lemon juice	1 tsp

For Tempering

Oil	2 tsp
Mustard seeds	¼ tsp
Cumin seeds	½ tsp
Urad dal	½ tsp
Dry red chillies	2
Curry leaves	6-8
Asafoetida	One pinch

For Grinding

Grated coconut	2 tbsp
Cumin seeds	1 tsp
Green chillies	3-4

Preparation Time: 10-12 minutes
Cooking Time: 25-30 minutes
Author: Priya Anandakumar

Other kootu varieties that might interest you...
Agathi Keerai Kootu/Agathi Keerai Paasi Paruppu Kootu
Thiruvathirai Kootu/7 Kai Kootu/7 Kari Kootu
Ponnankanni Keerai Kootu
Zucchhini/Courgette Kootu
Ridgegourd Kootu/Peerkangai Kootu
Carrot & Tomato Kootu
Beetroot Kootu/Beetroot Kadalai Paruppu Kootu
ChowChow Kootu/Chayote Kootu
Cabbage/MuttaiGose Kootu
Vazhaipoo Kootu/Banana Flower Kootu
Surrakai Kootu/Bottle Gourd Kootu
Pudalangai Kootu/Snake Gourd Kootu

Method

Wash and peel the outer skin of the Chow chow/chayote. Remove the seed inside the chow chow and cut it into cubes.

Wash the moong dal/paasi paruppu three times. Now add the chow chow, salt, turmeric powder to the dal and pressure cook for 2 or 3 whistles with one cup of water.

In a kadai heat oil, splutter mustard seeds then add cumin seeds, urad dal, dry red chillies, curry leaves and asafoetida.

When Urad dal turns to golden brown color add the onions and saute until translucent. 

Now add the tomatoes and saute until they turn mushy.

Now add the cooked dal and chow chow and let it boil for 2 minutes.

Grind the ingredients mentioned for grinding and add it to the kootu. Adjust the amount of water, if there is no water at all then add ½ cup of water.  Allow it to boil for 3 -5 minutes.

Switch off the stove and add lemon juice according to your taste.

Garnish with coriander leaves and serve hot with rice or roti.

Second Method

I sometimes add sambar powder to the kootu, this is the method I follow for that.
Pressure cook dal separately for 2 or 3 whistles and keep it aside.

Cook the chow chow with sambar powder, turmeric powder and salt. When soft and cooked add the cooked dal and let it boil for 2 minutes.
Now add the ground coconut paste and cook for 3 -5 minutes.
Then finally add the tempering to kootu and switch off the stove.

Delicious, healthy and yummy kootu is ready to be enjoyed.

Other Kootu Varities that might be of your interest

Beetroot Kootu [Chana dal]
Peerkangai/Ridge Gourd Kootu

Cabbage Kootu/Muttaigose Kootu
Vazhaipoo Kootu/Banana Flower Kootu
Surakkai Kootu/Bottle Gourd Kootu
Pudalangai Kootu/Snake Gourd Kootu
Carrot & Tomato Kootu

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