Last Updated on 2 months by Neha Deshmukh

Chayote Kootu Recipe – Authentic South Indian Chow Chow Dal Recipe

Introduction

Oh, Kootu! It’s one of those dishes that just feels like home, doesn’t it? This Chayote Kootu (or Chow Chow Kootu, as it’s sometimes called) is a comforting South Indian staple, and honestly, it’s a bit of a family favorite. I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a regular on our table. It’s healthy, flavorful, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This Chayote Kootu is more than just a delicious meal. It’s a celebration of simple ingredients coming together to create something truly special. It’s packed with nutrients, wonderfully textured, and has a lovely, subtle spice level. Plus, it’s a fantastic way to use chayote, a vegetable that sometimes gets overlooked! You’ll love how quickly it comes together – perfect for a weeknight dinner.

Ingredients

Here’s what you’ll need to make this delightful Chayote Kootu:

• 2 cups chayote (chow chow), chopped (about 300g)
• ¼ cup moong dal or tur dal (or a mix) (about 60g)
• ¼ cup fresh peas (optional) (about 40g)
• 1 tsp sambar powder (about 5g)
• A pinch of turmeric powder
• To taste salt
• 3 tbsp grated coconut (about 30g)
• 2 tsp fried gram (pottukadalai) (about 10g)
• 1 tsp cumin seeds (jeera) (about 5g)
• 1 red chili
• 1 tsp oil
• 1 tsp mustard seeds (about 5g)
• 1 tsp split urad dal (about 7g)
• A pinch of hing (asafoetida)
• Little curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Kootu.

Chayote (Chow Chow): Exploring Varieties & Benefits

Chayote is a versatile vegetable, a bit like a pear in shape. You can find both light green and darker green varieties. They both taste pretty similar – mild and slightly sweet. It’s a great source of Vitamin C and fiber! Don’t be intimidated by its appearance; it’s incredibly easy to work with.

Dal Options: Moong Dal vs. Tur Dal – Which to Choose?

I often use a mix of moong dal (split yellow lentils) and tur dal (split pigeon peas). Moong dal cooks faster and gives a lighter texture, while tur dal adds a bit more body. Feel free to use just one or the other – both work beautifully! About 60g of dal is perfect for this recipe.

Sambar Powder: Homemade vs. Store-Bought

You can absolutely use store-bought sambar powder. But if you’re feeling ambitious, homemade sambar powder takes this Kootu to another level! The flavor is just so much more vibrant.

Fried Gram (Pottukadalai): A Key Flavor Component

Don’t skip the fried gram (pottukadalai)! It adds a lovely nutty flavor and a slightly crunchy texture. You can find it at most Indian grocery stores.

Regional Variations in Kootu Spices

Kootu recipes vary quite a bit from family to family and region to region. Some people add a touch of coriander powder, while others prefer a bit more red chili. Feel free to adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, deseed, and chop the chayote into small, bite-sized cubes.
2. Give your dal (moong or tur) a quick rinse and soak it in water for about 15 minutes. This helps it cook faster.
3. In a pressure cooker, combine the chopped chayote, soaked dal, sambar powder, turmeric powder, peas (if using), and salt. Add about 1.5 – 2 cups (360-480ml) of water.
4. Pressure cook for 3 whistles. Once the pressure releases naturally, open the cooker.
5. Now, it’s time for the coconut paste! Grind the grated coconut, cumin seeds, red chili, and fried gram with a little water into a smooth paste.
6. Add the coconut paste to the pressure cooker and simmer for about 5-7 minutes, until the kootu thickens to your desired consistency.
7. While the kootu simmers, let’s make the tempering. Heat oil in a small pan. Add mustard seeds and wait for them to splutter.
8. Add urad dal and hing (asafoetida). Fry until the urad dal turns golden brown.
9. Toss in the curry leaves and fry for a few seconds.
10. Pour this fragrant tempering over the kootu and give it a good stir.
11. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tips to help you make the perfect Chayote Kootu:

Achieving the Right Consistency

The consistency of Kootu is a personal preference. Some like it thicker, others prefer it a bit more liquid. Adjust the amount of water you add during simmering to achieve your desired consistency.

Preventing Dal from Sticking to the Bottom

To prevent the dal from sticking to the bottom of the pressure cooker, make sure you add enough water and stir occasionally during the initial cooking stages.

Using Fresh vs. Dried Ingredients

Fresh coconut is always best for the coconut paste, but you can use desiccated coconut if that’s what you have on hand. Just add a little extra water when grinding.

Variations

Let’s get creative!

Vegan Kootu Adaptation

This recipe is already naturally vegan! Just double-check your sambar powder to ensure it doesn’t contain any animal-derived ingredients.

Gluten-Free Kootu

This recipe is also naturally gluten-free.

Spice Level Adjustment: Mild, Medium, or Spicy

Adjust the number of red chilies to control the spice level. For a milder kootu, remove the seeds from the chili. For a spicier kick, add another chili or a pinch of chili powder.

Festival Adaptations: Kootu for Special Occasions

During festivals, my mom would often add a small piece of jaggery to the kootu for a touch of sweetness. It’s a lovely addition!

Serving Suggestions

Chayote Kootu is best served hot with steamed rice and a dollop of ghee. It also pairs wonderfully with roti or paratha. A side of papadum and a simple rasam completes the meal perfectly.

Storage Instructions

Leftover Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Chayote and where does it grow?

Chayote, also known as Chow Chow, is a pear-shaped vegetable that grows on a vine. It’s native to Mexico and Central America but is now widely cultivated in India, particularly in South India.

Can I use a different vegetable instead of Chayote?

Absolutely! You can substitute chayote with other vegetables like pumpkin, ash gourd (kundol), or even potatoes.

How can I adjust the thickness of the Kootu?

If the kootu is too thick, add a little hot water and simmer. If it’s too thin, simmer for a few more minutes until it thickens.

What is the purpose of adding hing (asafoetida) to the tempering?

Hing (asafoetida) adds a unique savory flavor and aids in digestion. It’s a staple in Indian cooking!

Can this Kootu be made ahead of time?

Yes, you can make the kootu ahead of time. The flavors actually develop even more overnight! Just make the tempering fresh before serving.