Chow Chow Kootu
A comforting South Indian kootu made with tender chow chow, moong dal, coconut, and mild spices. It turns creamy without being heavy and fits beautifully beside rice, rasam, or a simple poriyal.
For 4 servings
- prep · ~10 min
Prep the chow chow and dal.
1.Peel the chow chow, remove the seed, and cut it into small cubes.2.Wash the moong dal well until the water runs mostly clear.3.Slit the green chili and keep the grated coconut, cumin seeds, and rice flour ready. - pressure cook · ~12 min
Cook the dal until soft.
Add moong dal and 1 cup water to a pressure cooker. Cook for 2 whistles until the dal is soft and mash it lightly.
TIPDo not overcook the dal into a paste; a lightly mashed texture keeps the kootu pleasant. - mix · ~3 min
Grind the coconut mixture.
Grind the grated coconut, cumin seeds, rice flour, and a little water to a smooth, thick paste.
- boil · ~12 min
Cook the chow chow.
Add the chow chow, green chili, turmeric powder, salt, and remaining 1 cup water to a pot. Cook until the pieces turn tender but still hold their shape.
TIPCook on medium heat so the vegetable softens evenly without turning watery. - simmer · ~5 min
Combine and simmer the kootu.
1.Add the cooked moong dal to the pot and mix well.2.Stir in the ground coconut paste.3.Simmer gently for 4 to 5 minutes until the kootu thickens and smells fragrant. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add curry leaves and fry for a few seconds.TIPKeep the heat moderate so the urad dal turns golden, not dark brown. - assemble · ~1 min
Pour the tempering over the kootu.
Add the hot tempering to the simmering kootu and mix gently once.
- serve
Serve hot.
Serve Chow Chow Kootu hot with steamed rice, rasam, or sambar.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the chow chow into small even cubes so it cooks through at the same time and stays neat in the kootu.
- 2Mash the moong dal only lightly; some texture keeps the kootu from turning baby-food smooth.
- 3Grind the coconut paste thick, not runny, so it gives body without diluting the vegetable.
- 4Stop cooking the chow chow when a cube yields easily but does not collapse; it should hold shape in the final simmer.
- 5After adding the coconut paste, keep the heat low and simmer gently to prevent splitting or sticking.
- 6Temper right at the end and pour it in while hot for the best curry leaf and coconut oil aroma.
- 7This kootu thickens as it stands, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
No-onion-no-garlic
This recipe is already ideal for a simple satvik-style meal, with coconut, cumin, and curry leaves providing flavor without onion or garlic.
spicierSpicier
Add one extra green chili or grind a little chili into the coconut paste if you want more heat while keeping the dish traditional.
paruppu heavyParuppu-heavy
Increase the moong dal slightly for a thicker, more filling kootu that pairs especially well with plain rice.
pepper cuminPepper-cumin
Add a little black pepper while grinding for a warmer, slightly more robust flavor that still suits the mild kootu profile.
Why this is on our healthy list.
Good Plant Protein Support
Moong dal adds plant protein and makes the kootu more satisfying while keeping it gentle and easy to eat.
Vegetable-Rich and Light
Chow chow is a mild watery vegetable, so this dish feels comforting and nourishing without being overly heavy.
Digestive Spice Balance
Cumin, curry leaves, and ginger-free mild seasoning keep the flavors simple and help the dish feel easy on the stomach.
Moderate Healthy Fat
Fresh coconut and a small coconut oil tempering bring richness and satiety without needing a lot of added fat.
Frequently asked questions
Yes. Cook the moong dal in a pot with extra water until soft, then mash it lightly before adding it to the cooked chow chow.
