Last Updated on 2 months by Neha Deshmukh

Chow Chow Kootu Recipe – Authentic South Indian Chayote Dal

Introduction

Oh, Kootu! It’s one of those dishes that just feels like home, doesn’t it? This Chow Chow Kootu is a comforting South Indian staple, and honestly, it’s been a family favorite for generations. I first learned to make this from my grandmother, and it’s a recipe I’ve tweaked and perfected over the years. It’s a wonderfully healthy and flavorful dish, perfect for a weeknight dinner or a festive occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Chow Chow Kootu is more than just a delicious meal. It’s quick to make – ready in under 30 minutes! It’s packed with nutrients from the chow chow, moong dal, and coconut. Plus, the aromatic spices create a flavor profile that’s both comforting and exciting. It’s a wonderfully balanced dish that’s sure to become a regular in your rotation.

Ingredients

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

• 3 cups chopped chow chow/chayote
• 1/3 cup moong dal
• 1/4 tsp turmeric powder
• As needed salt
• 1/2 tsp oil
• 1 tsp whole black peppercorns
• 1 tsp cumin seeds
• 2-3 red chillies
• 1/4 cup grated coconut
• 1 tsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• 2 tbsp coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chow Chow (Chayote) – A Unique Vegetable

Chow chow, also known as chayote, is a mild-flavored vegetable that takes on the flavors of the spices beautifully. Look for firm, unblemished chow chows.

Moong Dal – The Protein Powerhouse

Moong dal (split yellow lentils) cooks quickly and adds a lovely creaminess to the kootu. You can find it at most Indian grocery stores.

South Indian Spices – The Heart of the Flavor

The combination of black peppercorns, cumin, and red chilies is what gives this kootu its signature South Indian flavor. Don’t be shy with the spices – they’re what make it special!

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well in a pinch.

Oil Selection – Traditional South Indian Oils

Traditionally, coconut oil is used for tempering in South Indian cooking. It adds a lovely aroma and flavor. You can also use groundnut oil or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the chow chow into medium-sized pieces, discarding the seeds.
2. If you have time, soak the moong dal in water for about 10 minutes. This isn’t essential, but it helps it cook a little faster.
3. Heat ½ tsp oil in a pan over medium heat. Add the black peppercorns, cumin seeds, and red chilies. Sauté for a minute or two until fragrant.
4. Add the grated coconut and fry until it turns lightly golden and aromatic. Be careful not to burn it!
5. Let the sautéed mixture cool completely, then grind it into a fine paste using a little water.
6. Now, in a pressure cooker, combine the chopped chow chow, moong dal, turmeric powder, salt, and ½ cup of water. Pressure cook for 2-3 whistles, or until the dal and chow chow are tender.
7. Once the pressure has released, open the cooker and add the ground spice paste to the cooked chow chow and dal. Add another ½ cup of water and simmer for 5-6 minutes, stirring occasionally.
8. While the kootu is simmering, heat 1 tsp coconut oil in a small pan. Add the mustard seeds and urad dal. Once the mustard seeds start to splutter, add the curry leaves and fry until golden.
9. Pour the tempering over the kootu and stir well.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make your Chow Chow Kootu even better:

Achieving the Right Consistency

The kootu should be thick but still pourable. If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Preventing Dal from Sticking

Stir the kootu frequently while it’s simmering to prevent the dal from sticking to the bottom of the pan.

Blooming the Spices for Maximum Flavor

Sautéing the spices before grinding them releases their essential oils, resulting in a more flavorful kootu.

Using Fresh Curry Leaves

Fresh curry leaves have a much more intense flavor than dried ones. If you can find them, definitely use them!

Variations

Want to switch things up? Here are a few ideas:

Vegan Chow Chow Kootu

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Chow Chow Kootu

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the number of red chilies to control the spice level. For a milder kootu, use just one chili or remove the seeds. For a spicier kootu, add more chilies!

Festival Adaptations – Onam, Pongal

Kootu is a traditional dish served during Onam and Pongal. You can make a larger batch to serve as part of the festive sadhya.

Adding Other Vegetables – Beans, Carrots

Feel free to add other vegetables like beans or carrots to the kootu. Just add them along with the chow chow and dal in the pressure cooker. My friend, Priya, loves adding a handful of green beans!

Serving Suggestions

Chow Chow Kootu is delicious served with:

• Steaming hot rice
• Roti or paratha
• Sambar and rasam
• A side of papadums

Storage Instructions

Leftover Chow Chow 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

Got questions? I’ve got answers!

What is Chow Chow and where can I find it?

Chow chow, also known as chayote, is a pear-shaped vegetable with a mild flavor. You can usually find it at Asian grocery stores or farmers’ markets.

Can I use a different dal instead of moong dal?

While moong dal is traditional, you can use toor dal (split pigeon peas) or masoor dal (red lentils) as a substitute. Keep in mind that the cooking time may vary.

How can I adjust the thickness of the kootu?

Add more water to thin it out, or simmer for longer to thicken it.

What is the best way to grind the spice paste?

A high-powered blender or food processor works best. Add a little water to help it blend smoothly.

Can I make this kootu ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat gently before serving.