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Chow Chow Carrot Kootu | Tamil Style Chayote Moong Dal Kootu with Coconut

| vegetarian

Ingredients

  • 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
  • For the moong dal
  • 1 cup moong dal, soaked
  • 2.5 cups water
  • For the coconut paste
  • 1/4 cup fresh coconut
  • 3-4 green chilies
  • Water as needed
  • 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
  • To finish
  • Chopped coriander

Instructions

  1. 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.
  2. 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.
  3. Grind 1/4 cup fresh coconut and 3-4 green chilies to a smooth paste with a little water.
  4. 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.
  5. 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.
  6. 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.