Chow chow (chayote) Kootu (Chayote with moong dal and Coconut)

(Chayote with moong dal and coconut paste) - This is my mother's recipe. She always cooks the vegetables either by steaming the vegetables or by boiling them in a separate deep vessel with less water. She doesn't like the pressure cooking the vegetables as they lose its colour and the texture. Now I'm also following her way of cooking the vegetables. In this kootu the chow chows retain its texture and the colour. This kootu is a perfect side dish for rasam, pulikuzhambu and also for rotis.

Checkout my other kootu recipes

Chow chow (chayote) Kootu | How to prepare Chow chow (chayote) Kootuwith step by step instructions | Side ddishes for lunch | Kootu recipes

Chow chow (chayote) Kootu (Chayote with moong dal and coconut) recipe

Chow chow (chayote) Kootu is a perfect side dish for rasam, pulikuzhambu and also for rotis.

Prep time : 10 minutes
Cook time : 15 minutes
Yield : 2 cups
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 chow chow
3 tbsp moong dal
1 tsp rice flour
1/4 cup milk
salt

For coconut paste

3 tbsp grated coconut
2 small onions
1/2 tsp jeera
1 red chilly

For tempering

1/4 tsp mustard
1/4 tsp urid dal
few curry leaves
oil

Cooking Directions

Wash and soak the moong dal with 1/4 cup of water for 30 minutes.Wash, peel and remove the seeds from chow chow. Then dice them. After 30 minutes, take a deep vessel and add the diced chow chow, soaked dal and 1 cup of water. Cook on medium flame until the chow chows are cooked and the moong dals turn soft.
Now add the ground coconut mixture and required salt. Mix them well and keep on low flame. Cook until all the extra water content is absorbed.
Next, add 1 tsp rice flour and 1/4 cup of milk.
After 2 to 4 minutes the kootu gets the thick consistency. Switch off the flame and transfer it to the bowl. Heat oil in a small pan and add mustard, urid dal and curry leaves. When the mustard pops and urid dal turns golden brown, add it to the kootu and mix it well.

Chow chow (chayote) Kootu (Chayote with Split green gram and Coconut) with step by step photos

Wash and soak the moong dal with 1/4 cup of water for 30 minutes.Wash, peel and remove the seeds from chow chow. Then dice them. After 30 minutes, take a deep vessel and add the diced chow chow, soaked dal and 1 cup of water. Cook on medium flame until the chow chows are cooked and the moong dals turn soft. (You can also add pressure cooked moong dal).

Now add the ground coconut mixture and required salt. Mix them well and keep on low flame. Cook until all the extra water content is absorbed.

Next, add 1 tsp rice flour and 1/4 cup of milk.

After 2 to 4 minutes the kootu gets the thick consistency. Switch off the flame and transfer it to the bowl. Heat oil in a small pan and add mustard, urid dal and curry leaves. When the mustard pops and urid dal turns golden brown, add it to the kootu and mix it well.

Yummy Chow chow (chayote) kootu is ready. Serve it with pulikuzhambu, rasam and this kootu also taste perfect for your lunch boxes too.

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About me

Hai, I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a hou...

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