Tuesday 1 October 2013

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.

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

For Tempering
2 tsp
Mustard seeds
¼ tsp
Cumin seeds
½ tsp
Urad dal
½ tsp
Dry red chillies
Curry leaves
One pinch

For Grinding
Grated coconut
2 tbsp
Cumin seeds
1 tsp
Green chillies
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.

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  1. Oozing with the spiced up flavors and I am drooling over here.

  2. I have not seen this fruit in delhi, but i thik its quit healthy
    Keep in touch,

  3. Its been a while i havent made this kootu,delicious..

  4. செளசெள கூட்டு அருமை. பாராட்டுக்கள். பகிர்வுக்கு நன்றிகள்.

    இதை எங்கள் ஊரில் ’சீமைக்கத்தரிக்காய்’ என்றும் அழைப்பார்கள்.

  5. i dont add coconut other than that similar version dear ;) like this veggie

  6. Healthy Kootu, Thanks for linking to WTML Event. Expecting more recipes from you Priya.

  7. I too make similarly. love it a lot :)

  8. Wow Yummy, I too make the similar except tomatoes :)

  9. The kootu sounds great Priya. I never know what to do with Chow Chow :)

  10. My most favourite kootu makes me drool literally ;)

  11. my fav kootu...I love to eat with ghee & rice...love it...I too make it in a similar way...

  12. Delicious. I also make this at times.

    On-going event: What's with my cuppa?

  13. looks delicious, have to try very soon.

  14. Yummy and healthy kootu.. My favourite one..

  15. Looks so good.One of my favor too


  16. Another traditional south indian delight ! looks yummy !

  17. Yummy i will try it. Nice info on Chayote

  18. Thanks a lot friends for giving your wonderful and delicious comments...


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