Chow Chow Peanut Kootu
Authentic South Indian Food Creator · Home Chef
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Chow Chow Peanut Kootu is a comforting and nutritious South Indian curry that beautifully combines the mild sweetness of chow chow (chayote squash) with the earthy richness of peanuts. This traditional Tamil recipe is a staple in many households, known for its simple preparation and wholesome taste. The combination of tender chow chow pieces simmered in a lightly spiced coconut and peanut gravy creates a dish that's both satisfying and healthy.
What makes this kootu special is its versatility and nutritional value. Chow chow is low in calories yet rich in fiber, while peanuts add protein and healthy fats, making this dish a complete meal accompaniment. The subtle coconut flavor blends perfectly with the mild taste of chow chow, creating a harmonious balance that appeals to all age groups. Unlike heavily spiced curries, this kootu is gentle on the palate while still being incredibly flavorful.
This recipe is perfect for busy weekdays when you want to prepare something healthy without spending hours in the kitchen. It pairs wonderfully with steamed rice, chapati, or poori, making it an ideal choice for lunch or dinner. Whether you're new to South Indian cooking or a seasoned cook looking for a reliable kootu recipe, this chow chow peanut kootu will surely become a regular in your meal rotation.
Looking for more curry recipes? Browse all vegetarian recipes →
Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneWash and soak peanuts in water for 10 minutes, then drain and keep aside.
Pressure cook toor dal with turmeric powder and enough water for 3 whistles until soft and mushy. Set aside.
Peel and cut chow chow into medium-sized cubes. Rinse well and keep aside.
In a mixer grinder, add grated coconut, cumin seeds, and green chilies. Grind to a smooth paste using little water.
In a cooking pot, add the cubed chow chow, soaked peanuts, salt, and water. Cook covered on medium flame until chow chow becomes tender (about 8-10 minutes).
Add the cooked toor dal to the pot and mix well with the chow chow.
Add the coconut-cumin paste to the pot and mix thoroughly. Add more water if needed to adjust consistency.
Let it simmer on low flame for 3-4 minutes, allowing all flavors to blend together.
Heat oil in a small tempering pan. Add mustard seeds and let them splutter.
Add urad dal, curry leaves, and asafoetida. Fry until urad dal turns golden brown.
Pour the tempering over the kootu and mix well. Serve hot with rice, chapati, or poori.
Tips and Tricks
- You can dry roast the peanuts before adding for enhanced flavor and aroma
- Adjust the consistency by adding more water if you prefer a thinner kootu
- For variation, you can add a small piece of jaggery for a subtle sweet taste
- Make sure not to overcook the chow chow as it can become too mushy
- This kootu tastes even better the next day as the flavors develop more
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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