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Chow chow kootu

Chayote Kootu | Chow chow kootu

Step by step instruction with pictures to how to make Chayote Kootu
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people

Ingredients
  

  • ¼ cup Chana dal / Split bengal gram 1 cup = 250ml
  • ¼ cup peanuts/groundnuts
  • ¼ cup togari bele/ toor dal
  • 1 to 1.5 chow chow or chayote squash
  • 1¼ to 1.5 tsp salt or salt to taste
  • 1/4 tsp turmeric powder
  • around 4 cups of water
  • small key lime size tamarind soaked in water
  • Few curry leaves

For masale:

  • 1 tsp oil
  • 2 tsp kadle bele / Split bengal gram
  • 1 to 1¼ tbsp coriander seeds
  • ¼ tsp pepper
  • 5 to 6 byadagi red chillies
  • ¼ cup grated fresh coconut
  • For Seasoning:
  • 2 to 3 tsp oil
  • ½ tsp mustard seeds
  • Pinch of hing

Instructions
 

  • wash the dals and peanuts together in a pressure cooker. to the washed dals add 2 cups of water, turmeric powder and little oil, and turn on the heat on medium flame.
  • wash and cut the seemebadane kai as shown, If it is tender no need to peel off the skin
  • Pressure cook this cut chayote squash with dals on medium heat. Turn off the heat after 1 to 2 whistles.

For Masala:

  • heat a tsp oil in a seasoning pan on medium heat
  • Once the oil is hot add chana dal, pepper, and coriander seeds, after few seconds add red chillies
  • fry it until the dals turn golden brown. Then turn off the heat
  • Grind the masala along with coconut, and little water to a coarse consistency
  • once the cooker is cooled completely, add salt, masala paste, and add some water to this cooked ingredients. mix it well.
  • add tamarind extract, and jaggery as well.
  • mix it well and let it boil on medium or medium low heat for 10 to 12 minutes. Then turn off the heat.
  • Heat the oil in a ladle on medium heat, once hot add hing, mustard seeds, after it sputters add curry leaves and turn off the heat
  • add this seasoning to the kootu and it is ready to serve with rice.