To begin making Chow Chow Thakkali Kootu Recipe, wash and soak the moong dal for 10 minutes.

Meanwhile, wash, de-skin, core the chow chow/chayote squash and cut into small cubes. 

Now, add the drained soaked moong dal to the pressure pan, along with chow chow, salt, tomatoes, cumin, turmeric powder, long with 1-1/4 cups water and pressure cook for 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.

Meanwhile, make a fine paste of the grated coconut, red chilli, cumin seeds, pepper using a mixer grinder adding very little water.

Place a  heavy bottomed pan on low heat, add the cooked dal, chow chow and the prepared kootu masala along with 1/2 cup of water.

Season with salt and let the chow chow kootu simmer for 3 to 4 minutes on high heat and turn off the heat. Check the salt and adjust according to taste.

Heat oil in a small tadka pan, add the dried chillies, asafoetida, mustard seeds and let it splutter.

Add the curry leaves, let it splutter and add this tadka to the prepared Chow Chow Thakkali Kootu. Once done, transfer the kootu to a serving bowl and serve hot.

Serve Chow Chow Thakkali Kootu Recipe along with Phulkas and Carrot Cucumber Tomato Salad for a light weekday lunch.

Or if you wish to make an elaborate meal, serve Chow Chow Thakkali Kootu along with Steamed Rice, Murungakkai Puli Kuzhambu (Drumstick Tamarind Curry), Kollu Rasam, Curd and Elai Vadams for the weekend lunch.