CHOW CHOW KOOTU
The chayote (Sechium edule), also known as chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, vegetable pear, starprecianté, citrayota or citrayote (Ecuador and Colombia) and pear squash is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.
Surprisingly Chayote is also known as Bangalore Kathrikai (Eggplants/Aubergines from a place called
in Bangalore ). India
Chayote is light green in color, usually pear shaped and sometimes has wrinkles. In
I sometimes see thorn like structures growing at the base of the Chayote. Singapore
Chayote is a good source of amino acids and vitamin C.
The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.
(Some info courtesy :Wikipedia)
Chow Chow - 1
Yellow split Moong dal – ½ cup
Grated Coconut – 2 tbsp
Red chillies – 2-3 nos.
Curry leaves – 5-6
Udad dal – 1 tbsp
Mustard – 1 tbsp
Cumin seeds – 1 tbsp
Turmeric powder – ½ tsp
Oil – 1 tsp
Salt as per taste
Peel the chow chow and cut into square chunks. Keep aside. Rinse out the moong dal well. In a vessel, mix washed moong dal and little amount of water. Add turmeric powder. Cook it until almost done, add in the chayote, pour ½ cup water and cook until the chayote is soft and the moong dal is totally mashed. Chayote cooks very quickly. Add salt as per taste at this stage, as sometimes if you add salt to the moong dal it may not cook or take time to cook.
Grind the red chillies(1-2nos), Cumin seeds and coconut to a fine paste in a blender and add to the cooked chayote and dal mixture.
Heat the oil. Add mustard seeds and udad dal and when it crackles add the curry leaves and one red chilly and pour it on the cooked chayote. Enjoy this Chow chow kootu with Chappatis or hot rice and pappads.