Chou Chou /Chayote Kootu

"Kootu" is a Tamil word meaning "ADD".In this particular recipe,its a combination of vegetables and lentils/dhall.Most of the vegetables can be used to prepare except for Okra/Lady's finger/bhindi due to its slimy nature.
There are various varities of kootu,like

Arachuvitta Kootu - A kootu which is prepared using freshly ground masala/spice powder using corriander seeds,gram dhall,dry red chillies mixed with thoor dhall ,vegetables and tamarind extract.

Poricha Kootu - Poricha meaning FRIED in tamil is prepared using ground coconut,pepper seeds,cumin seeds and fried udad dhall and mixed with vegetables and moong dhall.

Thengai Arachuvitta kootu - A kootu prepared using fresh coconut,green chillies,curry leaves and cumin seeds mixed with Moong dhall and vegetables.

 Here I am going to present Chou Chou/Chayote also called as Bangalore Kathirikaai.You can use ash gourd/white pumpkin,orange pumpkin instead.


Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
 

Chou Chou /Chayote Kootu

Ingredients

1 chou chou / chayote                                                                    
1/4 cup moong dhall /paitham paruppu

Chou Chou/Chayote

salt
pinch of turmeric

For grinding
2 tbsp fresh grated coconut
1 tsp cumin seeds
2-3 green chillies
few curry leaves

Tempering
1 tsp mustard seeds
1 tsp channa dal / bengal gram dal
1 tsp udad dhall
asafoetida

Method

• Cut the chayote into cubes
• Pressure cook the moong dhall ,chayoute/chou chou with turmeric for about 2 -3 whistles or until mushy.
• Grind the coconut,chillies,cumin seeds and curry leaves to a fine paste(chutney consistency).
• Add this ground paste ,salt to the vegetable + dhall mixture and mix well.Just give a mild boil for about a min or two.
• Season with mustard seeds,udad dhall,channa dhall,and asafoetida.
• Serve with rice or also as an accompaniment to chapathi/roti .