Chow Chow

How to Prepare

1. Wash and peel 5 medium chow chow (chayote squash), then chop into small cubes.
2. Pressure cook 2 cups of moong dal with 6 cups of water and a pinch of turmeric for 2 whistles.
3. In a grinder, blend 1.5 cups grated coconut
4. 5 green chilies, and 2 tsp cumin seeds with a little water to make a fine paste.
5. In a large pot, add the chopped chow chow, cooked dal, and 5 cups of water. Cook on medium heat until the vegetable is tender (about 10 minutes).
6. Add the coconut paste to the pot, mix well, and simmer for 5 minutes.
7. In a small pan, heat 3 tbsp coconut oil, add 2 tsp mustard seeds
8. 2 tsp urad dal, a pinch of asafoetida, and 10 curry leaves. Once the mustard seeds splutter, pour this tempering over the kootu.
9. Add salt to taste and mix well. Simmer for 2 more minutes before turning off the heat.
10. Serve hot with rice or roti.