Chow Chow Kootu ( Chayote Kootu)

Today’s recipe is a simple, versatile vegetarian kootu recipe- Chow Chow Kootu or Chayote Kootu. This recipe is similar to my Kathirikai Paruppu Kootu.

Kootu is a lentil and vegetable stew made in South India, especially in Tamilnadu and Kerala cuisines. The word “kootu” in Tamil means “add” which is adding vegetable with lentils to form a dish in semi-solid consistency.

Chow chow is rich in nutrients. It promotes heart health, supports liver function, has anticancer properties, rich in antioxidants, slows down aging etc..,

With many health benefits, including them in our diet gives good healthy lifestyle. Making it tasty makes us to crave for the food. This is one such recipe😊

Any kind of dal- toor dal, chana dal, moong dal can be used. In today’s recipe, we are going to see the way of making it with moong dal.

If you are making it with toor dal or chana dal, pressure cook the dal separate and boil the chow chow separate till it is cooked well with chilli powder / sambhar powder. Add required salt both sides. Then add both together. Rest is the same way if making!!

Chow chow Kootu goes well with vathakulambu, pulikulambu, rasam, sambhar along with rice. At times when I don’t get much time to cook, I mix this kootu along with rice directly and it tastes so good which makes it a complete meal. Just add some ghee on rice.

Let us jump into the recipe now❤


  • Chow chow/ chayote – 2
  • Moong dal/ toor dal/ chana dal- 1/4th cup
  • Small onion- 4 to 5 ( chopped)
  • Tomato- 1 small ( cut)
  • Green chilli- 2
  • Garlic- 4 cloves
  • Curry leaves- 1 sprig
  • Chilli powder with coriander powder mix/ sambhar powder- 1 tsp
  • Coconut- size as shown in the picture or 2 to 3 tbsp of grated coconut
  • Cumin seeds- 1/2 tsp
  • Fennel seeds- 1/4th tsp
  • Mustard seeds- 1/4th tsp
  • Asafoedita powder- generous pinch
  • Turmeric powder- 1/4th tsp
  • Salt- as needed
  • Coriander leaves- little.


Clean the dal well and use it. You can also soak dal in water for 15 minutes to reduce cooking time.

Clean the chow chow/ chayote well. Peel the skin. Remove the seed and the thick portion around it. Slice it into squares or as you desire.
Take chow chow, moong dal, tomato,garlic cloves, chilli powder with coriander powder mix, asafoedita powder, turmeric powder and salt in a pressure cooker. Add required water. I added 300 ml. of water.
Pressure cook it for 2 whistles in medium flame. If using toor dal/chana dal, leave for 1 more whistle.
After 2 whistles in medium flame and opening the pressure cooker.
Grind coconut pieces/ grated coconut, green chilli, fennel seeds to smooth paste by adding required water.
Coconut paste is ready.
Now add coconut paste to the pressure cooked chow chow and moong dal.
Boil it for 5 to 7 minutes till everything gets cooked and water level settles. If the water level is more, boil it for some more time to get your desired consistency. If the water level is less, add required water and cook to your desired consistency. Remember the Kootu is in semi-solid consistency and it becomes thick after cooked. Check for salt now.
Everything is cooked well and the consistency is right. Switch off the flame. Let’s do the tadka for kootu.
Take a pan or kadai. Add 2 tbsp of oil to it. Once it is hot, add mustard seeds. Once mustard seeds splutter, add cumin seeds and curry leaves.
Add the chopped onions. Saute till the onions get translucent.
Tadka is ready.
Add tadka to the chow chow/ chayote kootu on top.
Garnish with coriander leaves.


  • Use sesame oil or coconut oil for better taste.
  • One red chilli can be added to the tadka if you would prefer.
  • You can also use sambhar powder in place of chilli powder with coriander powder mix.