Sunday, July 7, 2024



The reason why there was a lull in this blog for the last couple of months was because we were shifting house. This was a big project for us and took up most of my time and energy! I am glad to say that everything went off well and we are fast settling down in our new home. The time has come to get back to my passions for cooking and blogging! 

Readers outside India may wonder what "Chow Chow" is! Some may think it is something to do with Chinese cuisine. In many parts of India, "Chow Chow" is a common name for  Chayote Squash, a vegetable belonging to the squash family. In Kannada, it is called Seemebadnekai. 

This vegetable is reasonably priced and has numerous health benefits which make it quite popular especially in South India. 

Today's recipe is for a "Kootu" (which is an accompaniment for rice or chapati commonly made in Tamilnadu). This is easy to make and is quite tasty.

We had this with hot steamed rice and a spicy rasam. We loved it! I hope you will try it out and let me know what you think of this dish.


  • Chow Chow (Chayote Squash) 2
  • Turmeric Powder, 1/4 tsp
  • Moong Dal, 1/4 cup
  • Salt, to taste
For the Masala Paste:-
  • Chana Dal, 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Red Chillis, 2
  • Peppercorns, 1/2 tsp 
  • Fresh Coconut Gratings, 2-3 tbsp
  • Oil, 1 tsp
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tsp
  • Curry Leaves, a few
  • Red Chilli, (broken into halves), 1
  • Oil, 1 tsp

Wash and peel the chow chow and cut them into cubes. 

Wash the moong dal and keep in a small vessel with water. 

Place the cubed chow chow in another small vessel, add turmeric powder and water. Keep these two vessels in a pressure cooker and cook for 2 whistles. When the cooker cools, remove the vessels. Mash the dal and keep aside.

In a small pan add 1 tsp of oil and fry the chana dal, coriander seeds, peppercorns and red chilli on medium heat till the dal changes colour. Transfer this to a mixer jar, add the fresh coconut gratings and grind to a fine paste adding the required amount of water. Keep this masala paste aside

Heat oil in a kadhai and on medium heat add the mustard seeds, Once they splutter add the urad dal, curry leaves and broken red chilli and saute till the dal changes colour.

To this add the cooked chow chow and mix well. Next add the cooked and mashed moong dal, salt to taste and the freshly ground masala paste.  Mix well and adjust the consistency by adding water to get a curry like consistency. Bring to a boil then lower the heat and let it simmer for a few minutes. Finally drizzle a little coconut oil to enhance the taste. 

Switch off the gas. Transfer to a serving bowl  and serve hot with steamed rice and rasam or chapatis. 

1 comment:

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