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. Pin
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.
- 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 kootu recipe
Ingredients
- 2 cups chow chow cut into small cubes
- ½ cup channa dal / Bengal gram / kadala paruppu
Grind Together:
- ½ cup grated coconut
- A pinch of turmeric
- 1 teaspoon jeera / cumin seeds
- ½ teaspoon red chilli powder
- 1 green chilli optional
- Salt to taste
For Tempering:
- 2 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- ½ teaspoon 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
Pin Add to the cut, cleaned chow chow
Pin Add 4 cups water and bring to a boil
Pin 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)
Pin Add salt
Pin While the chow chow and Bengal gram cooks, grind the ingredients under “grind together” with a bit of added water
Pin Pin Add to the cooked chow chow mixture. Wash out the grinder and add 1 cup water to this mixture.
Pin Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency
Pin Heat oil for tempering and add ingredients in the order given
Pin 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
Pin
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. Pin
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.
- 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 kootu recipe
Ingredients
- 2 cups chow chow cut into small cubes
- ½ cup channa dal / Bengal gram / kadala paruppu
Grind Together:
- ½ cup grated coconut
- A pinch of turmeric
- 1 teaspoon jeera / cumin seeds
- ½ teaspoon red chilli powder
- 1 green chilli optional
- Salt to taste
For Tempering:
- 2 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- ½ teaspoon 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
Pin Add to the cut, cleaned chow chow
Pin Add 4 cups water and bring to a boil
Pin 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)
Pin Add salt
Pin While the chow chow and Bengal gram cooks, grind the ingredients under “grind together” with a bit of added water
Pin Pin Add to the cooked chow chow mixture. Wash out the grinder and add 1 cup water to this mixture.
Pin Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency
Pin Heat oil for tempering and add ingredients in the order given
Pin 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
Pin
Chow chow kootu recipe
Ingredients
- 2 cups chow chow cut into small cubes
- ½ cup channa dal / Bengal gram / kadala paruppu
Grind Together:
- ½ cup grated coconut
- A pinch of turmeric
- 1 teaspoon jeera / cumin seeds
- ½ teaspoon red chilli powder
- 1 green chilli optional
- Salt to taste
For Tempering:
- 2 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- ½ teaspoon 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
