Chow Chow Kootu - Chayote Kootu

It's back to basics today with a simple curry that is quite common in South India….’Chayote Kootu’ more popularly known as Chow Chow Kootu. I have made this simple curry even simpler by preparing it in the Instant Pot. With all the craziness going on in the world and in our lives, I am hoping to add some simplicity to our daily chores. 

Although it is needless to say with the Instant Pot, this is a very simple stew recipe with flavorful spices and tropical coconut flavor. Stew recipes are referred to as “Kootu” in south Indian cuisines and they come in several forms. I love all of them as they do not require too many ingredients and are easy on the digestive system. 

It is a versatile dish that can be paired with rice or with chapati (roti). With a full serving of protein from dal, fiber from chayote, this dish makes it a complete sumptuous meal. The main base of the recipe is from the lentils, but the consistency and flavor come from coconuts. That’s what is unique about Kootu recipes. 

I prefer preparing it a little spicy and serving it with steamed rice. You can really customize it to suit your liking. My kids love to enjoy it without any pairing, just like soup! That made my job even easier! It ended up being a complete meal for the entire family.

Today I will show you how to prepare Chow Chow kootu with the Instant Pot. I have shared the step-by-step photos and a live video to guide you along the way. It is way simpler than the stovetop method and leaves you with fewer dishes to wash and it cuts down the cooking time for the dal and vegetables in half.

I have also prepared it without adding any onions or garlic to address some of my readers’ questions. So it is a good option to prepare if you are observing a religious fast. With the moong dal and chayote combination, you do not really miss the flavors from garlic or onions. 

Chow Chow Kootu 

What is kootu? Kootu is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. Chow Chow kootu is made with Chayote squash and yellow moong dal. This is similar to sambar but thicker in consistency and derives flavors from coconuts (or coconut milk). You can use either yellow moong dal or tur (toor) dal or even a mix of both for this recipe. The yellow moong dal is the traditional version that you find at most homes. 

Variations

• You could use freshly grated coconut paste (½ cup) instead of coconut milk.
• Add onions as you saute the ingredients if you are not using it on vrat (fasting) day.
• Roasted cumin, coriander, and chili powder can be a better option instead of sambar or curry powder.

Stovetop/ pressure cooker Method

Cook chayote in just enough water. Add sambar powder, turmeric powder, and salt and cook until the chayote softens. Place it aside.

Pressure cook moong dal (1 cup water and 3 whistles)until they are soft.

Now add the dal mixture, coconut milk to the cooked chayote, and bring it to boil. Chayote (Chow Chow Kootu) curry is ready! Add the seasoning to the kootu, garnish with coriander leaves and serve it hot paired with your choice of rice or roti. 

If this recipe interests you, look for similar recipes in my blog such as the 

Sweet Corn Curry, Dal Palak, Pumpkin Dal, Yellow lentil rasam

For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!

Here are the recipe details….

Instant pot Method 

Start by washing the chow chow and peeling the skins.

Then scoop the seeds from the center of chayote squash and chop them into small cubes.

Rinse well to remove starch from the sides of chayote. Let the yellow moong dal soak in water for 10 mins as you saute the spices and chayote. 

Press the ‘saute’ setting and add oil to the inner pot. As the oil heats up, add mustard seeds. When they start to sizzle, add curry leaves, ginger and green chilies. Saute them for 20 sec. 

Now, add the cubed chayote and mix it well.

Add all the dry spices: turmeric, black pepper, curry powder, and garam masala powder. And mix well to get an even mix.

Add the soaked and drained moong dal, salt coconut milk, and water. Stir well.

Press cancel to stop sauteing, close the instant pot lid and turn the vent to the sealing position. 

Press the ‘manual’ or ‘pressure cooker’ mode and cook the mixture for 6 minutes in high pressure.

As the timer expires, let the pressure release naturally. Open the lid after the pressure has subsided add a hint of lemon juice to the curry and garnish with cilantro. 

Chow Chow Kootu is ready! Serve it hot paired with your choice of roti, rice, quinoa, or even millets! Enjoy!

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