Description

🥄 Ingredients

• 1 medium chayote (chow chow), peeled and chopped

• ¼ cup yellow moong dal (siruparuppu, pesara pappu, moong dal, hesaru bele)

• 1 green chili, slit

• ¼ teaspoon turmeric powder

• ½ teaspoon salt (or to taste)

• ½ cup water (adjust as needed)

For Coconut Paste:

• 3 tablespoons grated fresh coconut

• 1 teaspoon cumin seeds

• 2–3 black peppercorns

For Tempering:

• 1 teaspoon coconut oil

• ½ teaspoon mustard seeds

• ½ teaspoon urad dal

• A pinch of asafoetida (hing)

• 5–6 curry leaves

🔥 Instructions

1. Cook the Dal and Chow Chow:

• Rinse moong dal and combine with chopped chow chow, green chili, turmeric, and water in a pressure cooker or Instant Pot.

• Cook for 2 whistles on medium flame (or Pressure Cook for 5 minutes in Instant Pot) and allow natural release.

2. Prepare Coconut Paste:

• Grind grated coconut, cumin seeds, and peppercorns into a coarse paste using a little water.

3. Combine and Simmer:

• Open the cooker, mash the dal-chow chow mixture slightly.

• Add the coconut paste and salt.

• Mix well and simmer for 3–5 minutes until everything blends together.

4. Temper and Finish:

• In a small pan, heat coconut oil.

• Add mustard seeds, urad dal, hing, and curry leaves.

• Pour the tempering over the kootu.

• Serve hot with rice or chapathi!