Categories: All RecipesInstant Pot RecipesSouth Indian kuzhambu / Rasam / KootuVegan Recipes

Instant pot chayote squash kootu / chow chow kootu

Chayote squash kootu/ dal

Chow chow/ chayote squash is one of my favorite vegetable. We use it at least once a week at home and this instant pot chayote squash kootu is one of my favorite recipe using this beautiful vegetable.

It is almost like a comfort food, something that I can eat for any meal! I also like making a thogayal/chutney out of it or a dry sabji. But when it comes to chow chow kootu, I have always followed my mom’s recipe and can probably make it with my eyes closed!

Now that my mil has been visiting us, she has been cooking too.Recently she made this recipe and that’s when I tasted her version of chow chow kootu.

It is almost similar to what I usually make, except for the addition of couple of ingredients. It tasted really good and I wanted to try it in the instant pot this time. So here’s her recipe of her chow chow kootu made in the instant pot.

I have given notes on doing this in the normal pressure cooker as well. The steps and ingredients are exactly the same, except for the cooking time. We usually have this with plain rice and ghee or as a side with rice and rasam.

5 from 1 vote

Vegan chow chow / chayote squash kootu

South Indian style chayote squash dal made with moong dal, coconut, cumin and chillies. This chow chow kootu is usually served with some plain rice and sesame oil or with rotis.

Course: Main Course

Cuisine: South Indian

Author: cookingwithpree

Ingredients

Ingredients:

2 chow chow/ chayote squash diced small
1/4 cup moong dhal
1/4 tsp turmeric powder
1/2 to 1 cup water as needed
salt to taste

To grind:

1/2 tsp coconut oil / or any neutral cooking oil
2 tbsp coconut grated
1 tbsp urad dhal
1/2 tsp cumin seeds
1/2 to 3/4 tsp pepper corns 3/4 tsp for a spicier curry
1 red chilly (can also use green chillies)

To temper:

1 tsp coconut oil
1 tsp mustard seeds
1/2 cumin seeds
1 fat pinch asafoetida
1/2 tsp urad dhal
1 sprig curry leaves

Instructions

Instant pot method:

To make the paste- add 1/2 tsp oil to the instant pot and swicth on the saute mode. Add the items mentioned under to grind (except coconut). Saute for a minute and switch off. Grind them with little water along with the coconut to make a thick paste and set it aside. (It has to be a slightly thick but smooth paste)
Now add 1 tsp oil from the tempering and add the items given under temper. Let the mustard seeds crackle.
Now add the chopped veggies, turmeric powder, moong dal, some salt needed for the dal and 1/2 cup water.
Add the ground paste on top of the veggies and dal mixture (make sure they do not touch the bottom of the pan) cook on high for 8 minutes. Natural pressure release. (Add more water at this stage if needed)
Serve hot with rice/rotis.

Pressure cooker method:

Heat your pressure cooker and add 1/2 tsp oil. Now add the items given under "to grind" except the coconut and saute them until the urad dal turns brown.
Set it aside to cool and grind it along with the coconut into a thick but smooth paste with little water. Set it aside.
Now add the oil mentioned under tempering to the pressure cooker and add the rest of the ingredients. Let the mustard seeds splutter.
Now add the chopped chayote squash, moong dal, turmeric, salt, ground paste, 1 cup water and cook on medium flame for 1 whistle. Release pressure naturally.
Serve with rice / rotis.

cookingwithpree

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View Comments

Cyndi says:

August 25, 2018 at 2:28 am

This recipe is very good. Thank you for sharing.
- admin says:
  
  August 27, 2018 at 11:58 am
  
  Thank you so much! :) Glad you liked it.