Peel the skin, remove the soft seed inside and chop the chayote into small cubes.
Grind coconut, jeera, red chilli and fried gram with little water to a smooth paste. Keep it aside.
Soak dal for 15 minutes to reduce cooking time and to save energy. If using tur dal alone, you have to pressure cook tur dal separately as it will take a longer time to get cooked.You do not have to pressure cook dal separately if you are using a mix of moong dal + tur dal or just moong dal alone.
Easier Method of preparing kootu
Take a pressure pan or small cooker, add the chopped chayote, soaked dal, sambar powder, turmeric powder, fresh peas, salt needed and pressure cook for 3 whistles.
Pressure cook tur dal until soft. (only if you use tur dal alone, otherwise you can add it along with the chow chow and cook chow chow and dal together)
Now add the dal mixture (if you have used tur dal), ground coconut paste to the cooked chayote and bring it to boil.
Add the seasoning to the kootu, garnish with coriander leaves and serve hot. Enjoy!
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Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.