how to cook chayote vegetable / Chow chow Kootu / Kootu Recipes
Kootu is a
traditional dish which can be prepared with any kind of vegetables mixed with
lentils. It can also be referred to as a stew which is of semi gravy
consistency. Kootu is a Tamilnadu dish which is popular all over India
especially in South India.
Today´s recipe is a kootu dish prepared with chow chow. Chow chow is also
known a Chayote squash in English. There are different names in different
languages for this veggie. In Hindi, it is known as Ishkus, in Tamil - Seemai
Kathirikai, in Kannada - Seeme Badanekayi and in Telugu - Bangalore Vankaya or
Seema Vankaya.
This
chayote ( chow chow ) belongs to the squash or gourd family and is very low in
calories. It is rich in fiber, antioxidants, vitamins and minerals. It is also
very rich in Folate Vitamin. This is a versatile veggie that can be used in the
preparation of dry curries, gravy curries, sambar and kootu.
Today´s
recipe is chow chow kootu. This kootu is a perfect combo for roti or chapathi.
This also goes well with plain rice. The addition of lentils like channa dal
and moong dal makes it a wholesome dish which is very healthy.
Preparation
Peel the
skin of the chow chow and discard the inner seed. Chop them into small bite
sized pieces. Keep aside. Grind roasted channa dal, green chillies, ginger,
garlic, cumin seeds and coconut to a coarse paste.
Add diced tomatoes and grind
once again to make a smooth paste.
Keep this paste aside.
Heat a pressure
cooker and add oil. Once the oil is hot, add mustard seeds and cumin seeds.
When they splutter, add chopped onions and sauté until they become translucent.
Add turmeric powder and mix.
Now add the ground paste and mix well. Add salt
and sugar.
To this, add the chopped chow chow pieces, washed lentils ( channa dal and
moong dal ) and sambar masala powder.
Mix well and add little water sufficient
to cook the chow chow and the lentils.
Check for seasoning and cook with the
lid on. Cook for 3-4 whistles and switch off the flame. Serve hot with roti,
chapathi or rice.
Ingredients
Chow chow
3 ( medium sized )
Onion 1
Cumin
Seeds 1/2 tsp
Oil 2
tbsp.
Mustard
seeds 1/2 tsp
Salt to
taste
Sambar masala 1tsp
Moong dal
1/4 cup
Channa
dal 1/4 cup
Sugar 1
tsp
To grind
Coconut 2 tbsp.
Garlic 5
pods
Ginger
1" piece
Green
chillies 3
Cumin
seeds 1/2 tsp
Roasted
channa dal 2 tbsp.
Method
- Grind all the ingredients given under to grind list. Keep aside.
- Heat oil in a pressure pan and add mustard and cumin seeds.
- When they splutter, add onion and sauté until pink in colour.
- Add turmeric powder, the ground masala paste, salt and sugar.
- Mix well and add the chopped chow chow pieces, washed lentils and sambar masala powder.
- Mix well and add enough water to cook the lentils and veggies.
- Cover with the lid and cook for 3-4 whistles.
- Serve hot with rice or roti.
Notes
- You can skip the roasted channa dal but it gives a nice thickness to the kootu.
- Sambar masala gives a unique flavour to the curry. If you do not have that handy, simply add little Garam masala powder, coriander powder and cumin powder.
- You can skip the green chillies during grinding and add chilli powder while cooking to get a nice red colour to the kootu. Or you could also add dry red chillies while grinding.
- I have washed the lentils before adding to the curry.
