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
- 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
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
Anonymous
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.
Aarthi
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..
anusha praveen
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
Autumnspring
Awesome. Blessing for guys like me. Nanri
Autumnspring
Blessing for married guys who cook. Well for all guys.. Awesome explanation.. I loved my chow chow knout.. Nani