Chow Chow Carrot Kootu | Chayote Squash and Carrot kootu

Chow chow carrot kootu is the perfect comfort food when I am craving for some. This delicious kootu made with chayote squash and carrot and a coconut based masala is very quick to make.

Cold winter days are making me crave for more comfort foods. This is one of the foods that I love to eat on a lazy day with Sandham and paruppu (Rice and lentils) and a dollop of freshly made ghee.

I made this Chow Chow Carrot Kootu, but again it is one of those recipes that can take in any vegetable that you have in hand. I chose these two vegetables, because those are the only ones I had in my refrigerator.

That reminds me, I have to go vegetable shopping soon. But before that, here’s the recipe.

Ingredients to make Chow Chow Carrot Kootu– Serves 4

• Chow – chow/ Chayote squash/Bangalore kathirikkai – 2 (chopped into small cubes)
• Carrot – 3 (chopped into small cubes)
• Payatham paruppu (green gram dhal) – ⅓rd of cup
• Coconut – ¼th cup (grated)
• Green chilies – 2 or 3
• Cumin seeds – 1 tsp
• Raw rice – 1 tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Sugar – 1 teaspoon (optional)

To season –

• Mustard seeds – 1 tsp
• Urad dal/ black gram dhal – 1 tsp
• Dry red chilies – 2
• Asafetida – ½ tsp
• Curry leaves – few
• Oil (preferably coconut oil) – 1 tsp

Procedure to make Chow Chow Carrot Kootu –

• Chop the vegetables and place them in a pot with the payatham paruppu and add enough water to cover them. Add turmeric powder and cook it until tender.

• Now add the salt and let it cook for 5 more minutes. Add the salt only after the vegetables and dhal has cooked. If you add the salt before, it takes longer to cook.

• Meanwhile, grind together coconut, cumin seeds, green chilies, and rice into a smooth paste adding little water.

• Once the vegetable and dhal are cooked, add the ground paste and let it come to a boil. Simmer for about 10 more minutes till the kootu has reached the desired consistency.

• Seasoning - Heat oil in a small pan and add all the ingredients listed under the seasoning. Add this to the Simmering kootu and mix well.

• Serve chow-chow carrot kootu hot with rice. Also goes well with chapatti or dosai.

Expert tips -

• Any vegetable can be added to the kootu.

• Do not add too much water when cooking the vegetable. Just add enough water to cover the vegetables, otherwise, the kootu might be too watery inconsistency.

• The rice in the ground mixture is to thicken the kootu. If you forget to add it, you could dissolve a teaspoon of rice flour in about a tablespoon of water and add it to the kootu when it is simmering at the end.

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Chow Chow Carrot Kootu | Chayote Squash And Carrot Stew

Chow chow carrot kootu is the perfect comfort food when I am craving for some. This delicious kootu made with chayote squash and carrot and a coconut based masala is very quick to make.

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Course: Side Dish

Cuisine: Asian, Indian, South Indian, Tamil Nadu

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 153kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Pressure Cooker

Ingredients

• ▢ 2 Chow – chow/ Chayote squash/Bangalore kathirikkai Chopped into small cubes
• ▢ 3 Carrot Chopped into small cubes
• ▢ ⅓rd cup Payatham paruppu Green gram dhal
• ▢ ¼th cup Coconut Grated
• ▢ 2 Green chilies
• ▢ 1 teaspoon Cumin seeds
• ▢ 1 teaspoon Raw rice
• ▢ ½ teaspoon Turmeric powder
• ▢ to taste Salt
• ▢ 1 teaspoon Sugar Optional

TO SEASON –

• ▢ 1 teaspoon Mustard seeds
• ▢ 1 teaspoon Urad dal/ black gram dhal
• ▢ 2 Dry red chilies
• ▢ ½ teaspoon Asafetida
• ▢ few Curry leaves
• ▢ 1 teaspoon Oil Preferably coconut oil

Instructions

• Chop the vegetables and place them in a pot with the payatham paruppu and add enough water to cover them. Add turmeric powder and cook it until tender.
• Now add the salt and let it cook for 5 more minutes. Add the salt only after the vegetables and dhal has cooked. If you add the salt before, it takes longer to cook.
• Meanwhile, grind together coconut, cumin seeds, green chilies, and rice into a smooth paste adding little water.
• Once the vegetable and dhal are cooked, add the ground paste and let it come to a boil. Simmer for about 10 more minutes till the kootu has reached the desired consistency.
• Seasoning - Heat oil in a small pan and add all the ingredients listed under the seasoning. Add this to the Simmering kootu and mix well.
• Serve chow-chow carrot kootu hot with rice. Also goes well with chapatti or dosai.

Notes

Expert tips

• Any vegetable can be added to the kootu.
• Do not add too much water when cooking the vegetable. Just add enough water to cover the vegetables, otherwise, the kootu might be too watery in consistency.
• The rice in the ground mixture is to thicken the kootu. If you forget to add it, you could dissolve a teaspoon of rice flour in about a tablespoon of water and add it to the kootu when it is simmering at the end.

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 329mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7891IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 2mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!