Kootu Chow Chow

🔥 Prep

• Peel and dice the 300 g chayote squash into 1‑cm cubes.
• Rinse the 50 g moong dal under running water until water runs clear.
• Measure 3 tbsp grated coconut and set aside.
• Slit the 2 green chillies lengthwise (keep seeds for extra heat if desired).
• Measure 1 tsp mustard seeds, 1 tsp cumin seeds, and 10 curry leaves.
• Measure 1 tbsp oil and 1 tsp salt.
• Measure 200 ml water for cooking.

🔥 Cook

• 1. In a medium saucepan, combine the rinsed 50 g moong dal with 100 ml of the 200 ml water, add a pinch of salt, and bring to a boil over medium-high heat; then reduce to low and simmer for 10 minutes until dal is soft but not mushy.
• 2. Add the diced 300 g chayote squash and the remaining 100 ml water to the dal, stir, and cook over medium heat for 8‑10 minutes until the squash is tender but still holds shape.
• 3. While the vegetables cook, grind the 3 tbsp grated coconut with 1 tsp cumin seeds and a little water to form a smooth paste; set aside.
• 4. Heat 1 tbsp oil in a small tempering pan over medium heat; when the oil shimmers, add the 1 tsp mustard seeds and let them pop for 5 seconds.
• 5. Add the slit green chillies and 10 curry leaves to the oil, sauté for 10 seconds until fragrant.
• 6. Pour the tempering (oil, mustard seeds, chillies, curry leaves) over the cooked dal‑chayote mixture, stir well.
• 7. Stir in the coconut‑cumin paste and the remaining 1 tsp salt, mixing until evenly coated; cook over low heat for 2 minutes to let flavors meld.
• 8. Turn off the heat, cover the pot, and let the kootu rest for 5 minutes before serving.

🔥 Serve

• Transfer the hot Kootu Chow Chow to a serving bowl and garnish with a few fresh curry leaves.
• Enjoy with steamed white rice, brown rice, or millets, and a side of pickle or papad.
• Optionally, drizzle a teaspoon of ghee for extra richness.