Chow Chow Mor Kootu, a traditional kootu with rich flavor of coconut, curd and Chayote squash. Generally when we make kootu, we cook the vegetable first, then prepare coconut based spice paste and sometimes we use cooked dal too to enrich the kootu. In addition to the conventional way, we can add yogurt/curd to make the kootu even more tastier. This Mor Kootu can be done with water rich vegetables like Chayote squash, cucumber, White pumpkin (Ashgourd) and even with fiber rich Plantain stem. Adding little curd makes this Chow chow kootu even more interesting and appetizing. This Chow Chow more kootu is a perfect combination for Sambar/Rasam varieties!
Tips for making Chow Chow Mor Kootu:
- Instead of grinding curd along with coconut, green chili and cumin seeds, we can grind the ingredients first and then mix with curd.
- We pressure cooked the chow chow for 2 whistles. We can also cook them in pan but sometimes chow chow takes more time to cook in a pan so pressure cooking makes our work easier.
- Chana dal is soaked and ground to make the kootu thicker. Instead of soaked chana dal, we can soak 1 teaspoon of raw rice and grind it with other grinding ingredients.
- Coconut oil gives more flavor, if not, we can use regular cooking oil.
- We can use snake gourd, vazhaithandu and make this same more kootu
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Recipe Card for Chow Chow Mor Kootu Recipe:
Chow Chow Mor Kootu Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 180kcal
Chow Chow Mor Kootu, a traditional and delicious stew made with chayote squash, coconut-curd-spice paste along with coconut oil garnishing. Learn here how to make this yummy kootu with step by step pictures and instructions.
Print Recipe
Ingredients
- 250 gms Chayote Squash (Chow Chow)
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt
- 1 teaspoon Coconut Oil For Garnishing
- Few Curry leaves
For Grinding
- ¼ Cup Grated Coconut
- 1 teaspoon Cumin Seeds
- 2 Green Chili
- ¼ cup Curd
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 Red Chili
- Few Curry leaves
Instructions
Soaking Chana dal
- Wash and soak chana dal for 30 mins
Cooking Squash
- Wash, peel, chop the chow chow into 1" cubes.
- Add a pinch of turmeric and salt to the cubed chow chow. Add ½ cup of water and pressure cook for 2 whistles.
Grinding
- Take grated coconut, cumin seeds and green chili in a mixer jar.
- Now, add curd to the mixer jar.
- Also drain water from soaked chana dal and add it to mixer jar.
- Grind everything to a smooth paste.
Tempering
- Heat coconut oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal and fry till the dal turns light brown. Next, add red chili and curry leaves, give a mix.
- To the pan, now add the cooked chow chow. Mix well
- Next, add ground coconut-curd spice paste to the pan. Stir well. Bring the kootu to boil.
- Switch off the flame. Garnish with coconut oil and curry leaves.
Serving
- Serve the delicious Chow Chow Mor Kootu with Sambar/Rasam rice!
Nutritional Info
Nutrition Facts
Chow Chow Mor Kootu Recipe
Amount Per Serving (1 Cup)
Calories 180
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 22g7%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING CHANA DAL
- Wash and soak chana dal for 30 mins.
COOKING SQUASH
- Wash, peel, chop the chow chow into 1" cubes. Add a pinch of turmeric and salt to the cubed chow chow. Add ½ cup of water and pressure cook for 2 whistles.
GRINDING
- Take grated coconut, cumin seeds and green chili in a mixer jar.
- Now, add curd to the mixer jar.
- Also drain water from soaked chana dal and add it to mixer jar.
- Grind everything to a smooth paste.
TEMPERING
- Heat coconut oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal and fry till the dal turns light brown. Next, add red chili and curry leaves, give a mix.
- To the pan, now add the cooked chow chow. Mix well.
- Next, add ground coconut-curd spice paste to the pan. Stir well. Bring the kootu to boil.
- Switch off the flame. Garnish with coconut oil and curry leaves.
SERVING
- Serve the delicious Chow Chow Mor Kootu with Sambar/Rasam rice!
