Chow Chow Kootu
Chow Chow Kootu is a beloved traditional South Indian dish made with chayote squash and cooked lentils, blended together with a freshly ground coconut spice paste. Known as Bangalore Kathirikai in some parts of Tamil Nadu, chow chow is a mild, tender vegetable that absorbs flavors beautifully. Kootu, as a dish category in Tamil cuisine, sits somewhere between a dry poriyal and a gravy-based curry, offering a thick, hearty texture that pairs perfectly with steamed rice and a drizzle of ghee.
Tamil families absolutely adore Chow Chow Kootu because it is both nutritious and incredibly comforting. It is a regular fixture on the everyday lunch menu in Tamil homes, especially on days when a simple, wholesome meal is desired. This dish is also commonly prepared during festival meals, Pongal celebrations, and temple prasadam spreads. The combination of chana dal giving body and the freshly ground coconut masala adding depth makes this a dish that feels both festive and homely at the same time, satisfying everyone from children to grandparents.
What makes this recipe truly special is the freshly ground coconut paste with cumin, peppercorns, and dried red chillies that transforms a simple vegetable into something deeply flavorful and aromatic. The key to the best Chow Chow Kootu is to not overcook the chayote so it retains a slight bite, and to cook the dal until just soft so the kootu has the right thick consistency. Finishing with a mustard and curry leaf tempering in sesame oil adds that signature Tamil touch that ties everything together beautifully.
🛒 Ingredients
👨🍳 Instructions
Wash the chana dal thoroughly and soak it in water for 20 minutes. This helps it cook faster and become soft without becoming mushy. Drain and set aside.
Peel the chow chow, cut it in half, remove the seed in the centre, and chop into small even-sized cubes about 1 inch in size. Keeping the pieces uniform ensures they cook evenly.
In a medium saucepan, add the cubed chow chow, drained chana dal, turmeric powder, salt, and 1.5 cups of water. Bring to a boil over medium heat, then cover and cook for 12 to 15 minutes until both the vegetable and dal are cooked through but not falling apart.
While the vegetables cook, prepare the coconut masala paste. In a small blender jar, add the fresh grated coconut, dried red chillies, cumin seeds, and black peppercorns. Add 3 to 4 tablespoons of water and grind to a smooth, thick paste. Set aside.
Once the chow chow and dal are cooked and the water has mostly reduced, add the ground coconut paste to the pan. Mix everything together gently so the paste coats the vegetables well without breaking them.
Cook on low to medium heat for 4 to 5 minutes, stirring occasionally, until the raw smell of the coconut paste disappears and the kootu thickens to a nice semi-dry consistency. Adjust salt if needed.
In a small tadka pan, heat the sesame oil over medium heat. Add the mustard seeds and let them splutter. Then add the urad dal and fry until it turns golden. Add the curry leaves and a pinch of asafoetida and let them crackle for a few seconds.
Pour this tempering immediately over the chow chow kootu and mix gently. Switch off the flame. Your Chow Chow Kootu is ready to serve hot with steamed rice, sambar, and a spoon of ghee.
💡 Tips and Tricks
- 💡Do not skip soaking the chana dal as it ensures the dal cooks evenly alongside the chow chow without needing extra cooking time or pressure cooking.
- 💡Always use freshly grated coconut for the masala paste instead of desiccated coconut for the best authentic flavour and creamy texture in the kootu.
- 💡Sesame oil (gingelly oil) in the tempering is key to that authentic Tamil kootu flavour — avoid substituting with regular refined oil as it changes the aroma significantly.
Nutrition Info
AI Estimated Values per serving
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