Chow Chow Moong Dal Kootu is one of those delicious simple and easy to make, dish that can be paired so well with Steamed rice or even rotis. This is part of the Tamil Brahmin thalis and I have seen friends bringing this often along with rice. As part of the bigger thali, this is placed along with Sambar and poriyal.
Chow Chow is called as Sheema Kathrika or Bangalore Kathrikka in Tamil and Telugu. It belongs to the squash family and is also called as Chayote Squash. We mostly use this in Sambar, sometimes as Poriyal. I like it best as a Kootu. I have made other versions of Chow Chow Kootu, Chow Chow Kootu with Channa Dal ,, Chow Chow Kootu with Toor Dal, Chow Chow Sambar and Chow Chow Halwa as well.
We starting a new Edition for February, BM#73 this week it is going to be Flavours of India, where I will be sharing some gems from the State of Tamil Nadu.
Step By Step Pictures for making Chow Chow Moong Dal Kootu Chow Chow Moong Dal Kootu
To be pressure cooked
1 cup Chayote / Chow Chow, chopped
1/2 cup Split Yellow Moong Dal
A Pinch of Turmeric powder
For the ground paste
1/2 cup Coconut, grated
4 nos Green Chillies
1 tsp Cumin Seeds
1 tsp Ghee
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Curry Leaves handful
Salt to Taste
For cooking the Chayote
Wash and peel the outer skin. Dice into 1 inch pieces.
Wash the moong dal and take in a pressure cooker along the diced chow chow. Add turmeric powder. Add 1/2 cup water.
Pressure cook for couple of whistles.
For the Ground paste
Take the grated coconut along with chopped green chillies, cumin seeds. Add enough water and grind to a smooth paste.
Making the Kootu
Once the pressure falls down, add this ground paste to the dal, along with salt and bring to a boil after adding required water.
Simmer for 5 mins.
Heat a pan with ghee, temper with curry leaves, mustard seeds, urad dal. Pour this over the simmering kootu
Serve hot with steamed rice.