Chow Chow Kootu | Seemebadanekayi ( Chayote Squash ) Kootu Recipe

Tuesday, December 22, 2020

A Tamil Style Kootu Recipe using Chayote Squash | Chow Chow | Seeme Badanekayi, Moong Dal & Spiced Coconut Paste


Chow Chow Kootu


Difference between Kannada Style & Tamil Style Kootu 

Kootu in Kannda & Tamil are different things. Essentially, they both are made with Vegetables, Dal & Spiced Coconut Paste. But they differ in texture.

Kannada Style Kootu is more Sambar like which is mostly made with mixed vegetables & is made using Tuvar Dal

Whereas Tamil Style Kootu is thicker is consistency & more like our Thovve & is made using Moong Dal. It tastes great with steamed rice & Saaru 



Chayote Squash Kootu


Serves 5-6

You Will Need:

  • 3 nos. Chayote Squash/Chow Chow/Seeme badanekayi 
  • 1 cup Moong Dal
  • 1/4 teaspoon Turmeric powder
  • Salt as per taste 
To be ground into a paste:

  • 1/4 cup coconut 
  • 5-6 Byadgi Red Chilies 
  • 1/2 teaspoon Black Peppercorns 
  • 2 tablespoons Coriander seeds 
  • 2 teaspoon Chana Dal 
  • 2 teaspoons Oil 
To Temper:

  • 1 tablespoon Cooking oil 
  • 1/2 teaspoon Mustard seeds 
  • A few Curry Leaves 
  • 2 Dry Red Chilies
  • 2 big fat pinches of Asafoetida/Hing 
How To:

Wash Moong Dal & Pressure cook with turmeric powder for 1-2 whistles 

Peel a dice Chayote Squash/Chow chow. Cook them until tender in a pot of salted water. This should take 5-6 minutes 

Meanwhile, In a pan, add 2 teaspoons of oil. Roast Byadigi Chilies, coriander seeds, Black Peppercorns & Chana dal until the dal is golden 

In a mixie jar/blender, add the roasted spices along with grated coconutt & grind into a smooth paste using little water 

In a pot, combine moong dal & cooked Chayote squash, add the ground paste & mix well. Add 1 cup of water. Add some salt & let it simmer on medium flame for 3-4 minutes 

Turn off the heat. Temper with mustard seeds, curry leaves, red chilies & hing.Pour the tempering over the Kootu & mix well

Serve with steamed Rice 

NOTE:

Usually, Moong Dal & Chow chow are pressure cooked together. I don't do that because, the vegetables here have a higher water content so they cook rather quickly. 

But if you do want to pressure cook them together for convenience, first boil Moog dal in the pressure cooker for 3-4 minutes & then add diced chayote squash & cook for one whistle 

Then, immediately release pressure using a fork or buy placing the cooker under running water so that the pressure immediately drops

Chayote Squash Kootu | Seeme Badanekayi Kootu

Chayote Squash Kootu | Seeme Badanekayi Kootu

Yield: 5-6
Author: Deepthi Shankar

Ingredients

  • 3 nos. Chayote Squash
  • 1 cup Moong Dal
  • 1/4 teaspoon Turmeric powder
  • Salt as per taste
To be ground into a paste:
  • 1/4 cup Coconut
  • 6 Byadgi Red Chilies
  • 1/2 teaspoon Black Peppercorns
  • 2 tablespoons Coriander seeds
  • 2 teaspoon Chana Dal
  • 2 teaspoons Oil
To Temper:
  • 1 tablespoon Cooking oil
  • 1/2 teaspoon Mustard seeds
  • A few Curry Leaves
  • 2 Dry Red Chilies
  • 2 big fat pinches of Asafoetida/Hing

Instructions

  1. Wash Moong Dal & Pressure cook with turmeric powder for 1-2 whistles
  2. Peel a dice Chayote Squash/Chow chow. Cook them until tender in a pot of salted water. This should take 5-6 minutes
  3. Meanwhile, In a pan, add 2 teaspoons of oil. Roast Byadigi Chilies, coriander seeds, Black Peppercorns & Chana dal until the dal is golden
  4. In a mixie jar/blender, add the roasted spices along with grated coconutt & grind into a smooth paste using little water
  5. In a pot, combine moong dal & cooked Chayote squash, add the ground paste & mix well. Add 1 cup of water. Add some salt & let it simmer on medium flame for 3-4 minutes
  6. Turn off the heat. Temper with mustard seeds, curry leaves, red chilies & hing.Pour the tempering over the Kootu & mix well
  7. Serve with steamed Rice
Did you make this recipe?
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