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.