Chow-Chow Kootu

This used to be my standard method of preparation for Chow Chow (Chayote Squash) before including Viji's Chow Chow Pitlai recently into our repertoire. We love this kootu at home and is very easy to make too. I like the bite that the channa dhal lends and the heat from the red chillies balances well with the slight sweetness that chow chow has.

CHOW CHOW KOOTU

Ingredients:

Chow Chow - 3 small or 2 large

Toor Dhal - 1/3 cup

Channa Dhal - 3 to 4 tbsp

Turmeric, a pinch
Salt, to taste

For Seasoning:

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Asafoetida - a pinch

Curry leaves - few

To Grind:

Dried Red Chillies - 5 or 6

Coconut - 2 to 3 tbsp

Cumin seeds - 1 tsp

Method:

1) Pressure cook toor dhal and channa dhal together with sufficient water and a pinch of turmeric till soft.

2) Meanwhile, wash, peel and cube chow chow into half inch pieces (remove the white pith in the middle). Cook this with some water and salt in a pan (covered and on low flame) till done or microwave this.

3) Once chow-chow is cooked, add the cooked dhal and the ground paste of chillies+coconut+cumin seeds. Adjust salt. Once this boils, allow to simmer for abt 5 minutes (covered).

4) Heat oil separately and season with mustard seeds, urad dal, asafoetida & curry leaves. Add this to the kootu and mix. Serve with rice and vathal kuzhambu or even with rotis.