Chow Chow Pepper Kootu is a beloved family recipe that’s been part of my weekly rotation for years. The mild chayote squash soaks up all the wonderful flavors from the peppercorns and coconut. I love how the toor dal adds protein and makes it filling. Every spoonful is pure comfort – just like my grandmother used to make.
About the Recipe
This recipe strikes the perfect balance between healthy and tasty. The chow chow (chayote) has a gentle flavor that kids love, while the pepper adds just enough kick for grown-ups. It’s budget-friendly, uses basic pantry items, and comes together in under 45 minutes. Great for beginners looking to try Indian cooking.
Why You’ll Love This Recipe
You’ll love how easy this dish is to put together. The pressure cooker does most of the work with the dal, while the rest is simple chopping and stirring. The tempering adds wonderful crunch and flavor. Best of all, it’s naturally gluten-free and packed with protein. The leftovers taste even better the next day.
Chow Chow Pepper Kootu
Cooking Tips
– Soak the toor dal for 30 minutes before cooking for faster cooking
– Cut chow chow into equal-sized pieces for even cooking
– Don’t skip the tempering – it adds essential flavor
– Adjust pepper quantity based on your spice preference
– Keep stirring after adding coconut paste to prevent sticking
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes total. Serve hot with rice or roti. Stores well in the fridge for 2-3 days. Reheat gently with a splash of water. Don’t freeze as the vegetables might become mushy.
Similar Recipes
- 1. Bottle Gourd Kootu
- 2. Mixed Vegetable Kootu
- 3. Pumpkin Dal
- 4. Spinach Kootu
Nutrient Benefits
Chow chow is low in calories and high in fiber. Toor dal provides protein and iron. Coconut adds healthy fats, while peppercorns aid digestion. The combination of vegetables and lentils makes this a complete meal with balanced nutrition.
Chow Chow Pepper Kootu
Ingredients
- 2 Chow Chow (Chayote)
- 2 Onions (finely chopped)
- 2 Tomatoes (finely chopped)
- 1 cup Toor Dal
- 1/2 tsp Turmeric Powder
- Salt as per taste
To Grind:
- 1/4 cup Coconut (grated)
- 2 tsp Peppercorns
- 2 tsp Cumin Seeds
For Tempering:
- 2 tsp Oil
- 2 tsp Mustard Seeds
- 2 tsp Urad Dal
- 2 tsp Bengal Gram Dal
- 4 to 5 Dry Red Chillies
- Curry Leaves (few)
Instructions
- Peel and dice the chow chow.
- Pressure cook the toor dal with turmeric powder and enough water until 2-3 whistles.
- Heat oil in a pan.
- Fry the tempering ingredients for 30 seconds.
- Add the onions, tomatoes and saute for a minute or two.
- Add the chow chow and cook for 3 to 4 minutes.
- Pour 1/2 cup of water and simmer for a few minutes.
- Add the cooked dal and salt.
- Stir well and bring to a gentle boil.
- Add the ground masala and stir.
- Simmer for another minute.
- Remove from flame.
- Serve hot with rice.
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Frequently Asked Questions
Can I use frozen chow chow?
Fresh is best, but frozen works too. Thaw completely and pat dry before cooking. You might need to adjust cooking time slightly.
How spicy is this dish?
It’s mildly spicy from the peppercorns. Reduce the amount for less heat or increase for more kick. The coconut helps balance the spice.
Can I make this without a pressure cooker?
Yes. Cook the dal in a pot with plenty of water for about 45 minutes or until soft. Just keep an eye on the water level.
What can I substitute for chow chow?
Zucchini or bottle gourd work well as substitutes. They have similar cooking times and mild flavors that work in this recipe.
