Chow Chow Kootuசௌ சௌ கூட்டு

Name: Chow Chow Kootu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 2 medium (about 400g) chow chow (chayote squash) — சௌ சௌ / சீமை கத்திரிக்காய்; ⅓ cup chana dal (split Bengal gram) — கடலை பருப்பு; ½ cup fresh coconut, grated — தேங்காய்; 1 tsp cumin seeds — சீரகம்; 2 green chillies; ¼ tsp turmeric powder — மஞ்சள்; 1½ tbsp coconut oil; ½ tsp mustard seeds — கடுகு; ½ tsp urad dal (split black gram, skinned) — உளுந்து; 2 dried red chillies — வற்றல் மிளகாய்; 1 sprig curry leaves — கறிவேப்பிலை; to taste salt

⏱ Prep 15m🍳 Cook 30m🍽 Serves 4🌿 Vegan

Video: Masterchefmom (YouTube)

Kootu is the Tamil Nadu workhorse of everyday meals — a thick, dry-ish vegetable and lentil preparation held together by freshly ground coconut. Chow Chow Kootu uses chayote squash, called bangalore kathirikai or seemai kathirikai in Tamil, which soaks up the coconut-cumin paste beautifully. It sits alongside rice and sambar as a textural contrast and a quiet source of protein.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪chow chow (chayote squash) — சௌ சௌ / சீமை கத்திரிக்காய்2 medium (about 400g)
▪chana dal (split Bengal gram) — கடலை பருப்பு⅓ cup
▪fresh coconut, grated — தேங்காய்½ cup
▪cumin seeds — சீரகம்1 tsp
▪green chillies2
▪turmeric powder — மஞ்சள்¼ tsp
For the tempering
▪coconut oil1½ tbsp
▪mustard seeds — கடுகு½ tsp
▪urad dal (split black gram, skinned) — உளுந்து½ tsp
▪dried red chillies — வற்றல் மிளகாய்2
▪curry leaves — கறிவேப்பிலை1 sprig
▪saltto taste

🌍 Cooking abroad? Substitutions

Frozen grated coconut (available at Indian grocery stores abroad as Swad or Deep brand) works well — thaw it before grinding; avoid desiccated coconut, which is too dry.
Chayote is sold as christophine in Afro-Caribbean shops and as cho cho in Chinese supermarkets — same vegetable, easier to find in many diaspora cities.
No coconut oil? Use any neutral vegetable oil. The tempering loses some flavour but the dish still works.

Method

1Rinse chana dal and pressure cook with ¾ cup water for 2–3 whistles until soft but not mushy. Drain excess water and set aside.
2Peel chayote, remove the central seed if large, and cut into 1.5 cm cubes. Cook in salted water with turmeric for 8–10 minutes until just tender (or pressure cook 1 whistle). Drain.
3Grind grated coconut, cumin, and green chillies to a coarse paste with 2–3 tbsp water — do not make it completely smooth; a little texture is correct.
4In a wide pan, combine cooked chayote and cooked chana dal. Add the coconut paste and mix well over medium heat. Let it cook together for 4–5 minutes, stirring often, until the mixture is dry and thick with no pooling liquid. Adjust salt.
5For the tempering: heat coconut oil in a small pan. Add mustard seeds and wait for them to pop, then add urad dal and stir until lightly golden. Add dried red chillies and curry leaves — stand back from the splatter.
6Pour the tempering over the kootu, fold gently, and serve with steamed rice and sambar.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.