Chow-chow kootu is a South Indian curry prepared with lentils & coconut masala. It is recommended for women to include chayote in their diet before and during pregnancy as it prevents neural defects in newborns. Chayote is also a rich source of dietary fiber & contains no saturated fat; so it is good for reducing cholesterol and helps in weight management.
Chow-chow kootu is my husband’s favorite dish and hence I prepare this dish quite often. It goes well any kuzhambu except morkuzhambu.
Time Taken: 30 min
- Chayote (chow-chow) – 2 Nos.
- Cooked greengram – 1/2 cup
- Coconut oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Onion – 1 No.
- Curry leaves – 2 sprigs
- Coconut – 8 pieces (each 1 inch)
- Green chillies – 3 Nos.
- Cumin seeds – 1 tsp
- Shallots – 10 Nos.
- Grind all ingredients listed under “For Grinding” into a fine paste and keep aside.
- Chop onion into small pieces.
- Peel chayote & cut into small cubes.
- Steam chayote in a steamer until they become soft.
- Heat a pan with oil, add mustards, when they start spluttering add curry leaves & chopped onion.
- Saute till onions become translucent.
- Add steamed chayote, cooked greengram and coconut paste and blend them together.
- Add salt & water (to reach required consistency) and bring them to a boil.
- Serve hot with rice.
If any one in your family has phobia towards white creamy food, you can add a tsp of turmeric powder to change its color.