Chow Chow Poricha Kootu recipe

Chow Chow Poricha Kootu recipe

Prep Time 10 mins
Cook Time 30 mins
Course Lunch
Cuisine South Indian
Servings 4 People


Pressure cook :

  • 2 large chow chow / chayotte chopped in cubes
  • 1/2 tsp turmeric
  • 1/2 cup Yellow moong dal (soaked for 30 mins)
  • 1.5 cups Water

To Grind :

  • 1 tsp oil
  • 1 tsp Coriander seeds
  • 1 dry red chilli
  • 3-4 black pepper cons
  • 1/2 tsp cumin seeds
  • 2 tbsp shredded coconut
  • 1 tsp urad dal
  • 1 cup water
  • Salt to taste

For Tadka / Talippu :

  • 2 tsp Ghee 2 tsp
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Urad dal
  • Curry leaves a few
  • 3-4 tbsp Finely chopped onions
  • 1/4 tsp Asafoetida


  • To a pressure cooker, add chopped chow chow ( Chayote ), Soaked yellow moong dal, turmeric powder and water as per measurements and pressure cook for 2 whistle or until the lentil is cooked. Once cooked mash roughly and keep aside.
  • To a pan, add oil, coriander seeds, urad dal, dry red chilli, black pepper cons, cumin seeds and roast until slightly roasted. Finally add the coconut and switch off the flame. Mix the coconut in and cool it well.
  • Blend the coconut mixture to a smooth paste with little water
  • Add the blended mixture to the cooked dal and chow chow and add 1 cup of water, salt to taste and bring to a simmer.
  • Heat a kadai on medium flame, Add ghee , add mustard seeds allow it to crackle, and then add cumin seeds, urad dal, asafoetida, curry leaves and chopped onions and cook until the onions are sorted.
  • Switch off the flame and add the onions to the kootu. Stir well, serve with a dollop of ghee on hot bed of rice.
Keyword chayotte, chow chow