Chow Chow Thakkali Kootu (Chayote Squash in Dal Coconut Curry)
This comforting South Indian dish is a beautiful blend of fresh vegetables, lentils, and coconut spices. Known as Chow Chow Thakkali Kootu, this flavorful curry incorporates chayote squash (also called chow chow), yellow moong dal, and a delicious spiced coconut paste. Served with rice or phulkas, it is the perfect addition to any vegetarian meal. With simple ingredients and a quick cooking time, this dish promises to elevate your weekday or weekend meals.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Chow Chow (Chayote Squash) | 2, peeled and diced |
| Yellow Moong Dal (Split) | 1/2 cup, washed |
| Tomatoes | 2, roughly chopped |
| Cumin Seeds (Jeera) | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Mustard Seeds | 1 tsp |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/2 tsp |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 2 tsp |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/4 cup |
| Dry Red Chillies (for tempering) | 2 |
| Cumin Seeds (for tempering) | 1 tsp |
| Whole Black Peppercorns | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
- Soak Moong Dal: Begin by washing the moong dal thoroughly. Soak it in water for about 10 minutes to soften.
- Prepare Chow Chow (Chayote Squash): While the dal is soaking, peel the chow chow, remove the core, and cut it into small cubes.
- Cook the Dal and Chow Chow: In a pressure cooker or pan, combine the soaked moong dal, chopped chow chow, tomatoes, turmeric powder, cumin seeds, salt, and 1-1/4 cups of water. Close the lid and cook for 2-3 whistles (or 10-12 minutes in a regular pan), until the dal and chow chow are tender. Once done, let the pressure release naturally.
- Prepare Coconut Masala Paste: While the dal is cooking, take a small mixer grinder and make a smooth paste by grinding the grated coconut, dry red chillies, cumin seeds, and black peppercorns. Add a little water as needed to achieve a paste-like consistency.
- Combine and Simmer: Once the dal and chow chow are cooked, place a heavy-bottomed pan on low heat. Add the cooked dal and chow chow mixture, followed by the prepared coconut masala paste and 1/2 cup of water. Stir to combine and season with salt. Allow the kootu to simmer for 3-4 minutes on medium-high heat to let the flavors blend.
- Temper the Kootu: In a small tadka (tempering) pan, heat the sunflower oil. Add the dry red chillies, mustard seeds, and asafoetida (hing). Let the mustard seeds splutter. Add the curry leaves and let them crisp up. Once done, pour the hot tadka over the simmering kootu.
- Final Adjustments and Serve: Stir the kootu well to incorporate the tempering. Taste and adjust the salt if necessary. Once done, transfer the kootu to a serving bowl.
Serving Suggestions:
- For a light and healthy weekday lunch, serve Chow Chow Thakkali Kootu with phulkas and a refreshing Carrot Cucumber Tomato Salad.
- For an elaborate weekend meal, pair it with steamed rice, Murungakkai Puli Kuzhambu (Drumstick Tamarind Curry), Kollu Rasam, curd (yogurt), and Elai Vadams (crispy papads).
This Chow Chow Thakkali Kootu is a nutrient-packed dish that combines the richness of lentils, the freshness of vegetables, and the warmth of traditional South Indian spices, making it an ideal addition to any meal. With its ease of preparation and versatility, it will become a family favorite in no time!
