Chow Chow Kootu | Easy Tamil Nadu Style Chayote Squash Kootu

Ingredients

• 1/4 cup moong dal
• 3/4 cup water
• 2 chayote squash (approx. 475 g, peeled and cubed)
• 1/3 cup grated coconut (if using frozen, thaw to room temperature)
• 2 tsp cumin seeds
• 2 green chilies
• 1 1/2 tsp salt
• 1 tbsp cilantro (chopped (optional, for garnish))
• 2 tsp oil (preferably coconut oil)
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 5 –6 curry leaves
• 1/8 tsp asafoetida

Instructions

1. 1

   In a vessel that fits inside your pressure cooker, rinse the moong dal thoroughly.

2. 2

   Add the water, then place the cubed chayote on top. There's no need to add extra water over the vegetables — chayote naturally releases moisture during cooking. Pressure cook for 3 whistles. Allow the pressure to release naturally before opening.

3. 3

   In a blender, combine the grated coconut, green chilies, and cumin seeds. Add ¼ to ½ cup of water and grind into a smooth paste. Set aside.

4. 4

   If you used a heavy-bottomed vessel for pressure cooking (as shown in the video), you can use it directly on the stovetop for the next steps. Otherwise, transfer the cooked dal and vegetables to a saucepan or kadai — do not drain any liquid. Stir the dal and vegetables together and add salt, cilantro (if using), and the ground coconut paste.

5. 5

   Bring to a gentle boil, then turn off the heat.

6. 6

   For the tempering, heat the coconut oil in a small pan. Add the mustard seeds, urad dal, chana dal, asafoetida, and curry leaves. Once the mustard seeds splutter, turn off the heat and pour the tempering over the kootu. Serve chow chow kootu with steamed rice and pickle or papad, or as a side dish alongside rice and rasam or rice and sambar.