Chow Chow Carrot Kootu | Tamil Style Chayote Moong Dal Kootu with Coconut
Chow Chow Carrot Kootu Kootu is a regular staple in Tamil homes, cooked almost every day alongside rice. It is a kind of dal, where soft vegetables and lentils come together in a gentle coconut gravy. This Chow Chow Carrot Kootu is subtle, mildly spiced and full of the goodness of fresh coconut. It is comfort food that tastes so good without any heavy masalas.
Traditionally, a Tamil kootu recipe uses mixed dals, with moong dal, toor dal (kandipappu) and chana dal in equal portions. I am making this chow chow kootu with moong dal only, which keeps it light, smooth and easy to digest. I also make it without onion and garlic, but if you wish, you can happily add them.
Chow chow, also called chayote, cooks soft and soaks up the coconut and green chili paste beautifully, while carrot adds a little sweetness and colour. A crackling coconut oil tadka with mustard, urad dal, dry chilies and curry leaves finishes this chayote kootu with a lovely aroma. This is not a spicy one. It is mild, flavourful and homely. Enjoy this moong dal kootu with hot ghee rice. It pairs up well with chapathi too.
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Tips
No chow chow? No problem:
You can make this kootu with bottle gourd, snake gourd or dondakaya (ivy gourd) instead.
Try the traditional mixed dal kootu:
Use moong dal, toor dal and chana dal in equal portions for a richer, more traditional Tamil kootu.
Soak the moong dal:
Soaked moong dal cooks faster and mashes to a smooth, creamy texture.
Mash the dal wellA:
smooth dal gives the kootu its silky, comforting consistency.
Use fresh coconut:
Fresh coconut ground with green chilies gives the kootu its true flavour. Adjust the green chilies to keep it mild.
Want onion and garlic?:
You can add them to the tadka if you like. The kootu tastes great either way.
Fry the tadka in coconut oil:
Coconut oil gives the kootu its authentic South Indian aroma.
Chow Chow Carrot Kootu | Tamil Style Chayote Moong Dal Kootu with Coconut - Recipe Video
Chow Chow Carrot Kootu | Tamil Style Chayote Moong Dal Kootu with Coconut
Ingredients
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For cooking the vegetables
- 1 cup chow chow (chayote), peeled and cubed
- 1/4 cup carrot cubes
- 750 ml water
- Salt
- 1/4 tsp turmeric
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For the moong dal
- 1 cup moong dal, soaked
- 2.5 cups water
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For the coconut paste
- 1/4 cup fresh coconut
- 3-4 green chilies
- Water as needed
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For the tadka
- 3-4 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 2 dry red chilies
- 1/4 cup cumin
- 1/8 tsp hing (asafoetida)
- 2 sprigs curry leaves
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To finish
- Chopped coriander
Instructions
- Boil 1 cup chow chow cubes and 1/4 cup carrot cubes in 750 ml water with salt and 1/4 tsp turmeric until tender. Keep aside.
- Add 1 cup soaked moong dal and 2.5 cups water to a pressure cooker. Cook for 3-4 whistles, or until soft and mushy. Mash the cooked moong dal until smooth.
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Grind 1/4 cup fresh coconut and 3-4 green chilies to a smooth paste with a little water.
- Add the mashed dal and the coconut paste to the cooked chow chow and carrot. Combine and cook for 3-4 minutes, or until it comes to a rolling boil.
- Heat 3-4 tbsp coconut oil. Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 2 dry red chilies, 1/4 tsp cumin, 1/8 tsp hing and 2 sprigs curry leaves. Fry until golden.
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Pour the tadka into the kootu and combine well. Sprinkle chopped coriander. Your Chow Chow Carrot Kootu is ready. Enjoy it with hot ghee rice or chapathi.
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