Chow Chow kootu, can be prepared in jiffy moments. One of the simple and straightforward kootu recipes. A topper in the list of chayote Indian recipes.
So protein rich food in minutes, sounds very interesting right? It was a busy morning, I dropped my son in the school as he missed his school bus. So, I left with a couple of minutes to prepare lunch for my hubby. Always this chow chow kootu recipe comes handy to pull me out from these type of crisis situations.
Very easy and simple to prepare without compromising with the nutrients. It is not necessary for the Indians to let them know about the health benefits of green gram, which has high proteins, vitamins, and minerals. So wealthy food in minutes, sounds terribly attention-grabbing right?
Do not forget to check out another recipe of Yam Vadai, here in PepperBowl.
What is chow chow kootu?
Kootu is the side dish made usually with lentils. For those who are hearing this term for the first time, it may sound funny and rhythmic. But chow chow is actually a common Tamil name for the chayote squash.
Chow chow is also called as Bengalore birnjal. And sometimes domestically called as ‘Bangalore kathirikai kootu’. I presonally do not the significance of the city Bangalore with chayote squash, but this is how it is called as locally in Tamil Nadu.
This chow chow kootu-Indian recipe is made with chayote squash and yellow mung bean in the South Indian style. This is the authentic recipe of Tamil cuisine, which known for its less fat cooking. And this comfort food is the true example to support the fact.
Like most of the Tamil recipes, this recipe is made with just a teaspoon of cooking oil. Made with the right proportion of vegetable, lentil, and fat. Hence, this is very healthy and delicious. Furthermore, it is super easy to make.
A hearty lunch box recipe for all ages. This recipe supports Instant pot, slow cooker, pressure cooker and also stovetop method. So, choose your cooking method according to your preference. And make, enjoy and stay healthy. A
How do this tastes like?
This flavorful chow chow kootu tastes delicious, creamy taste and with mild flavors. The moong dal adds a rich, creamy texture to the dish. The turmeric powder adds nice opulent golden color, the mustard seasoning creates a contrast look and makes the kootu looks appetitive.
This recipe is the right balance of protein, vitamins, and minerals. The mustard seeds, turmeric powder, and the asafoetida are also considered as the preventive medicines by the modern world.
The asafoetida added in this recipe is not only for its flavor but also for its medicinal values.
The key ingredients
This chow chow kootu has the best quality that can make your lunch or dinner staple and healthy.
Chow chow-The chayote squash is available in the summer season in the stores of the United States. You may also find these in the Indian and Asian stores throughout the nation.
Moong dal-This is skinless split mung bean. It gets cooked easily in a few minutes of pressure cooking. And has a great silky smooth texture when cooked. You may swap it with toor dal when moon dal is not available in this easy chow chow kootu recipe. But toor dal has to be cooked prior to adding to the vegetable. Where moong dal can be added along with the vegetable.
Turmeric Powder-Due to the increased demand in the Western countries, I do see them in the regular grocery store. Costco has a fine quality of turmeric powder and they taste great as well.
Curry leaves-This unique ingredient is hard to find other than Indian stores. I suggest you add the fresh curry leaves. If this is not available, you may skip using it. As I cannot find any closer substitution for this healthy flavorsome ingredient. This unique ingredient which is used for its flavor and its medicinal values.
How to make Chow Chow kootu
Cut chow chow/ chayote into smaller pieces.
Keep the pressure cooker over the stove. Add cooking oil, mustard seeds, cumin seeds, urad dal(skinless black gram), asafoetida and curry leaves.
Allow the mustard to splutter.
Now add moong dal, chopped chow chow, turmeric powder, salt and half a cup of water.
Close the lid of the cooker and cook it for 2 whistles in high flame. The cook for one more whistle in simmer flame.
Let the cooker cool down naturally.
Open the lid, serve with rice.
It can be served as a side dish for steamed rice, roti. This Chow Chow kootu can also be served as the main dish with steamed rice. This is perfect for the kiddos, who do not prefer spiciness.
Chow Chow kootu
- 1 chayote / chowchow
- 1/2 cup moong dal / split moong bean
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urad dal / skinless black gram
- 1 tsp cumin seeds
- 5 curry leaves
- 1 red chili
- 1 pinch asafoetida
- 1 tsp turmeric powder
- 1/2 tsp salt or as required
- 2 cup water
- Peel the skin of chowchow and chop them finely.
- Rinse moong dal until the water is clear.
- Over medium heat, place the pressure cooker pan.
- Add vegetable oil, black mustard seeds, urad dal, cumin seeds, curry leaves, red chili, and asafoetida.
- Allow the mustard seeds to splutter.
- Add moong dal, chopped chow chow, turmeric powder, salt, and water.
- Close the lid of the cooker and seal the vent.
- Cook in high flame for one whistle. Turn to low heat and cook for 10 minutes.
- Set aside for 10 minutes to allow the pressure to release naturally.
- Open the lid, gently mash with the backside of the ladle.
- Serve hot with rice.
- Serve it with sambar rice but perfectly pairs up with Kara kuzhambu, Puli Kuzhambu, rasam rice as well.
- Sprinkle a tablespoon of fresh coriander leaves, makes this recipe much more flavorful.
Tips and Variations for Chow Chow kootu recipe:
Instead of moong dal, the bengal gram, toor dal can also be added.
The other South Indian side dish recipes like, Seppankilangu Fry, Green bean stir fry, Pachai Mochai Fry, could perfectly matches up with rice, for everyday cooking.