Chow Chow Milagu Kootu Recipe-Chayote Squash Cooked in Peppery Lentil Curry
Chow Chow Milagu Kootu Recipe is a mildly spiced kootu recipe, usually had along with rasam and steamed rice in southern India. Peppercorn, cumin seeds, coconut paste added to the kootu makes it oh so flavourful.
Chow Chow Milagu Kootu Recipe is a mildly spiced kootu recipe, usually had along with rasam and steamed rice in southern india. Kootu is a curry made using vegetables and lentils, cooked with minimal or no spiced. It also makes for a light and flavourful accompaniment for the phulkas. The freshly roasted and ground peppery cumin masala adds a great flavour to the kootu.
If you like this recipe, you can also try other Chow Chow recipes such as
- 2 Chow chow (chayote squash) , cut into cubes
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 Dry red chillies
- 1/2 cup Yellow Moong Dal (Split)
- Asafoetida (hing) , a pinch
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons White Urad Dal (Split)
- 1 tablespoon Fresh coconut , grated
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Chow Chow Milagu Kootu Recipe-Chayote Squash Cooked in Peppery Lentil Curry
To begin making Chow Chow Milagu Kootu Recipe, wash and peel the outer skin of the chayote quash with a peeler. Cut it into cubes and keep aside.
Wash and soak the moong dal in water for 10 minutes.
In a small pan, dry roast the peppercorns, cumin seeds, urad dal and grated coconut till they turn golden and fragrant in medium heat. Grind it to a coarse mix using a mixer grinder and keep aside.
Heat oil in a pressure cooker, add the mustard seeds, let it crackle.
Once the mustard seeds have crackled add the asafoetida, curry leaves, red chillies and let it splutter.
Add the chayote squash and saute for a minute.
Drain and add the moong dal, and saute for a minute.
Add the ground pepper mix, turmeric powder, salt to taste, 1.5 cup of water and mix well.
Put the lid on and pressure cook for 2 whistles on medium heat.
Once the pressure is completely released, remove the lid, mix well and its ready to serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.