Chow Chow Kootu Chayote Squash Dal Curry Recipe

When I first stumbled upon chayote squash at the farmer’s market, I had no idea this unassuming green vegetable would lead me to create this vibrant, comforting Chow Chow Kootu, a cherished hug in a bowl that effortlessly blends tradition with fresh, wholesome flavors.

Kootu of chow chow, a comforting South Indian dish, effortlessly marries the mild sweetness of chayote squash with the earthy goodness of yellow moong dal. I love how this dish combines the warmth of turmeric with the freshness of curry leaves.

It makes for a nourishing, protein-rich curry that is perfect as a main course and also very wholesome.

Chow Chow Kootu Chayote Squash Dal Curry Recipe Ingredients

• Chayote Squash: Low in calories, high in fiber; adds a mild flavor.
• Yellow Moong Dal: Rich in protein and fiber; a creamy texture.
• Turmeric Powder: Anti-inflammatory properties; earthy taste.
• Coconut: Provides healthy fats; adds sweetness and creaminess.
• Green Chilies: Adds heat and spiciness; vitamin C rich.
• Mustard Seeds: Aid digestion; pungent, nutty flavor.
• Cumin Seeds: Aromatic; aids digestion; earthy, nutty taste.
• Asafoetida: Known for digestive benefits; imparts a unique aroma.

Chow Chow Kootu Chayote Squash Dal Curry Recipe Ingredient Quantities

• 1 medium chayote squash, peeled, deseeded, and chopped into small cubes
• 1/2 cup yellow moong dal (split yellow mung beans), rinsed
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons grated coconut
• 2 teaspoons cumin seeds
• 2-3 green chilies, slit
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• 5-6 curry leaves
• 1 tablespoon vegetable oil
• Water as needed

How to Make this Chow Chow Kootu Chayote Squash Dal Curry Recipe

1. In a pressure cooker, add the rinsed moong dal, chopped chayote squash, chopped onion, chopped tomato, and salt. Add enough water to cover the ingredients.

2. Seal the lid and pressure cook for 2-3 whistles or until the moong dal and chayote squash are soft and cooked through. Let the pressure release naturally.

3. In a small pan, dry roast the cumin seeds for a few seconds until they are fragrant. Grind the roasted seeds with the grated coconut, in a blender or food processor, to a smooth paste. Use a little water to assist in the grinding as necessary, and set aside.

4. Add the ground coconut-cumin paste to the cooked dal and chayote mixture, and mix well. Use an open pressure cooker to perform this operation.

5. If needed, add more water to make the consistency right and bring it to a gentle boil. Let it simmer for a few minutes to combine the flavors.

6. In a different little frying pan, warm the vegetable oil over a moderate flame. Toss in the mustard seeds and go on to let them pop.

7. Combine the urad dal and oil in a pan and heat. Stir the urad dal while it heats up to prevent it from burning.

8. Include the asafoetida, split green chilies, and curry leaves. Sauté for a few seconds until the curry leaves become crispy.

9. Pour this tempering over the kootu simmering in the pressure cooker. Stir well so that the flavors are incorporated.

10. Serve the Chow Chow Kootu steaming hot with either steamed rice or Indian flatbreads, and you’ll have a meal that is downright delicious.

Chow Chow Kootu Chayote Squash Dal Curry Recipe Equipment Needed

1. Pressure cooker
2. Small pan for roasting
3. Blender or food processor
4. Small frying pan
5. Spoon for stirring
6. Knife for chopping
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Spatula
11. Bowl for holding ingredients

FAQ

• What is Chow Chow Kootu?Kootu is a dish that hails from South India, but Chow Chow Kootu is a little more widespread. A warming lentil-based dish, Kootu is usually vegan and flavored with lovely spices, onions, and often coconut. While some Kootus are soups and some are drier, Chow Chow Kootu is a Chow Chow Kootu you might serve with rice.
• Can I substitute chayote squash with another vegetable?Indeed, other vegetables such as bottle gourd, pumpkin, or even zucchini may serve as stand-ins for this recipe.
• Is it necessary to use yellow moong dal?Although yellow moong dal is what’s traditionally used, you can swap in other lentils like toor dal or masoor dal for a different texture and taste.
• What is the role of coconut in this recipe?Coconut, when grated, gives the dish a rich texture and sweet taste, something that cannot be substituted with anything else. Grated coconut imparts that authentic South Indian flavor to the dish.
• How can I make this recipe vegan?This dish is inherently vegan since it doesn’t use any animal-derived products.
• Can this dish be made spicier?Certainly, you can increase the spice level by adding more green chilies or a little red chili powder, depending on your taste.
• Can I prepare this dish in an Instant Pot?You can indeed use the Instant Pot to sauté your spices, then add the vegetables and lentils to pressure cook at high for 5-6 minutes, with the option of natural or manual release. This method works well for achieving the best texture and flavor in dal, and it works similarly for split peas or other legumes.

Chow Chow Kootu Chayote Squash Dal Curry Recipe Substitutions and Variations

You can use zucchini or bottle gourd (calabash) in place of chayote squash.
In the absence of yellow moong dal, you can replace it with red lentils (masoor dal).
Unsweetened coconut flakes or coconut milk can be used in place of grated coconut, with the necessary adjustments to the recipe’s liquid components.
You can use ground cumin in place of cumin seeds, but if you do, use only about 1 teaspoon as it is more concentrated.
In the absence of fresh green chilies, use 1/4 teaspoon of red chili powder to make the dish hot. You may also add crushed red pepper.

Pro Tips

1. Adjust Spice Level: If you prefer a milder dish, remove the seeds from the green chilies before adding them. Conversely, for extra heat, use more chilies or a pinch of red chili powder.