No kootu I’ve ever made has looked as pretty as this Chow Chow Kootu. The mom-in-law made this the day after they landed in Singapore earlier last month. Thank God I had some chow chow languishing in the fridge. Sometimes, letting vegetables stay in there results in good things – like this kootu. You can also try making chow chow chutney recipe and chow chow sambar if you love this vegetable (also known as chayote squash) as much as we do. Step by Step Chow Chow Kootu Recipe: Wash and soak the Bengal gram for around 30 mins to 1 hour Pin Add to the cut, cleaned chow chow Pin Add 4 cups water and bring to a boil Pin Add turmeric powder and a few curry leaves and cook on simmer until the chow chow is cooked soft and the Bengal gram is cooked yet firm (about 15-20 mins) Pin Add salt Pin While the chow chow and Bengal gram cooks, grind the ingredients under “grind together” with a bit of added water Pin Pin Add to the cooked chow chow mixture. Wash out the grinder and add 1 cup water to this mixture. Pin Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency Pin Heat oil for tempering and add ingredients in the order given Pin Once the mustard seeds pop and the urad dal turns brown (if using) dunk everything into the kootu mixture and mix well. Adjust salt. Serve hot with rice and kuzhambu of choice Pin
