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.
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.
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 kootu recipe
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
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. Wash out the grinder and add 1 cup water to this 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
Yummy kootu, luv it with rice
Just made it for dinner. This is awesome. This will be a regular for sure. I used to see this veggie at Fairprice and wonder how to use this, now I know :D.
I totally agree Nags, Oh my, the kootu looks so vibrant and pretty and yummy. I can't wait to get back home and eat all my mom's food. :-).
Siri
That's so cool! Thanks for letting me know you tried the chow chow kootu recipe, Samarpita 🙂
I could never figure out how to cook chow-chow other than adding some to sambar! This looks superb!
thats such a bowl of yummy kootu
New to ur space n happy to follow u for more wonderful recipes..
Do visit me when u get time dear .
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Kootu looks so inviting.. nice colour..
Hi Nags
Very colorful…Chowchow koottu is one of the favourite recipes in our home and I make it atleast once a week. The ingredients I use is a bit different from your list, with Chana Dal being replaced by moong dal and for grinding, we use only coconut, greenchillies and cumin seeds.
Will try out your version too soon…
what is chow chow called in tamil?? thanks
Mala