Chow chow poricha kootu (4 Servings)

Chow chow (chayote squash) 2

Moong dal 1/2 cup

Coconut 3 tbsp

Green chilies 3 or 4

Cumin seeds 1 tsp (heaped)

Urad dal 1 tbsp

Curry leaves  3 sprigs

Coriander leaves  3 sprigs

Turmeric powder 1/2 tsp

Oil 11/2 tsp

Mustard seeds 1 tsp

Asafotida 1/2 tsp

Salt 1 tsp

Peel the chow chow and cut t hem into small cubes. Add turmeric powder to moong dal and enough water to cook.

Mash the dal when cool enough.

While the cooker is on, heat 1/2 tsp oil in a pan and let the jeera splutter. Add the urad dal,and when it starts turning golden in color add the chilies and saute for a minute. Add the coconut and when it is slightly done add the curry leaves and coriander sprigs. When cool enough grind to a fine paste with enough water.

Heat oil in a vessel and let the mustard splutter in it. Add the cooked chow chow, dal and the masala paste. Add enough salt and when the kootu starts boiling put off the flame.

Cooking tip: For variation and to add to taste, you can add carrot, capsicum and shelled peas to chow chow while cooking.

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