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You are here: Home / Gravy Vegetarian Side Dishes / Chow chow kootu recipe, how to make chow chow kootu

Chow chow kootu recipe, how to make chow chow kootu

November 1, 2022 38 Comments

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Chow chow kootu recipe, learn how to make chow chow kootu or chayote squash kootu recipe, a Tamil-style recipe that goes great with rasam and rice.
Chow Chow Kootu Recipe | Tamil-Style Kootu Recipe

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No kootu I’ve ever made has looked as pretty as this Chow Chow Kootu. The mom-in-law made this the day after they landed in Singapore earlier last month. Thank God I had some chow chow languishing in the fridge. Sometimes, letting vegetables stay in there results in good things – like this kootu.

Table of Contents

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  • Chow chow kootu recipe
    • Ingredients  
    • Instructions 

You can also try making chow chow chutney recipe and chow chow sambar if you love this vegetable (also known as chayote squash) as much as we do.

chow chow kootuPin

Chow chow kootu recipe

nags
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Vegetarian Sides
Cuisine Indian
Servings 4

Ingredients
  

  • 2 cups chow chow cut into small cubes
  • 1/2 cup channa dal / Bengal gram / kadala paruppu

Grind Together:

  • 1/2 cup grated coconut
  • A pinch of turmeric
  • 1 tsp jeera / cumin seeds
  • 1/2 tsp red chilli powder
  • 1 green chilli optional
  • Salt to taste

For Tempering:

  • 2 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp urad dal optional
  • A generous pinch of hing / asafoetida
  • A few curry leaves

Instructions
 

  • Wash and soak the Bengal gram
  • Add to the cut, cleaned chow chow
  • Add 4 cups water and bring to a boil
  • Add turmeric powder and a few curry leaves and cook on simmer until the chow chow is cooked soft and the Bengal gram is cooked yet firm (about 15-20 mins)
  • Add salt
  • While the chow chow and Bengal gram cooks, grind the ingredients under "grind together" with a bit of added water
  • Add to the cooked chow chow mixture
  • Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency
  • Heat oil for tempering and add ingredients in the order given
  • Once the mustard seeds pop and the urad dal turns brown (if using) dunk everything into the kootu mixture and mix well
  • Adjust salt
  • Serve hot with rice and kuzhambu of choice

Step by Step Chow Chow Kootu Recipe:

Wash and soak the Bengal gram for around 30 mins to 1 hour

chow chow kootu recipePin
Add to the cut, cleaned chow chow

chow chow kootu recipePin
Add 4 cups water and bring to a boil

chow chow kootu recipePin
Add turmeric powder and a few curry leaves and cook on simmer until the chow chow is cooked soft and the Bengal gram is cooked yet firm (about 15-20 mins)

chow chow kootu recipePin
Add salt

chow chow kootu recipePin
While the chow chow and Bengal gram cooks, grind the ingredients under “grind together” with a bit of added water

chow chow kootu recipe-6Pin chow chow kootu recipePin
Add to the cooked chow chow mixture. Wash out the grinder and add 1 cup water to this mixture.

chow chow kootu recipePin
Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency

chow chow kootu recipePin
Heat oil for tempering and add ingredients in the order given

chow chow kootu recipePin
Once the mustard seeds pop and the urad dal turns brown (if using) dunk everything into the kootu mixture and mix well. Adjust salt. Serve hot with rice and kuzhambu of choice

chow chow kootu recipePin

Notes: 
– If the chow chow kootu is too watery even after simmering for a while, mix 1 tsp rice flour with some water and add to the mixture. Bring to light boil and the mixture should get thicker.
– Another alternative is to drain the water once the chow chow and channa dal have cooked. I don’t prefer this method too much because of the loss of nutrients through the water.

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By nags Filed Under: Gravy Vegetarian Side Dishes, Tamil Recipes

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Comments

  1. Anonymous

    April 5, 2013 at 7:14 pm

    Chow chow is also called "Banglore kathirikkai (brinjal / egg plant)" in Madras. I have been told (by people who are not from Madras) that it is wrong to call it by that name because "Banglore kathirikkai" is a a different vegetable. Obviously…as this is not an egg plant at all! But in Madras, if you ask for Banglore kathirikkai you will get chow chow. It is Chayote squash in USA, used in Mexican cooking and widely available in all supermarkets. I was surprised to learn that so many of the vegetables used in Indian cooking originate from other countries. This one from Mexico, Kohl rabi (nool kol) from Germany etc. and of course potatoes, cauliflower, tomatoes,green peas etc.

    Reply
  2. Aarthi

    October 2, 2012 at 9:14 pm

    I Tried this yesterday and the dish came out really well.Infact my hubby loved this version a lot!! I have never been a fan of chow chow, but this recipe has made me change my mind..

    Reply
  3. anusha praveen

    September 14, 2012 at 6:06 am

    Hey Nags i was just browsing through for chow chow recipes when i found that this recipe of yours has been copied verbatim. The link is here http://amezingrecipes.blogspot.in/2012/04/chow-chow-kootu-recipe.html i just thought maybe i should tell you about it

    Reply
  4. Autumnspring

    September 13, 2012 at 5:38 am

    Awesome. Blessing for guys like me. Nanri

    Reply
  5. Autumnspring

    September 13, 2012 at 5:38 am

    Blessing for married guys who cook. Well for all guys.. Awesome explanation.. I loved my chow chow knout.. Nani

    Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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