Kootu is a healthy side dish prepared in Tamil Nadu. It is healthy because it uses less spices and oil. My family likes all types of kootu. This Seemai Kathrikai/Chow-Chow (Chayote) Moru Kootu is a nice combo for variety rice, pulikuzambu, chapathi etc. Seasoning this dish with coconut oil makes it more tastier.
Chayote is known as Seemai Kathrikai (சீமை கத்திரிக்காய்)/Chow-Chow (சௌ சௌ)/Bangalore Kathrikai (பெங்களூர் கத்திரிக்காய்) in Tamil. Buttermilk is known as moru (மோர்) in Tamil.
- Chayote chopped – 2 cup
- Sour curd/thick buttermilk – half cup
- Toor dal or pigeon pea – 1 tablespoon
- Bengal gram – 1 tablespoon
- Cumin seeds – half teaspoon
- Mustard – quarter teaspoon
- Coconut grated – 2 tablespoon
- Green chilli – 2 no
- Curry leaves – few
- Salt – as per taste
- Coconut oil/any edible oil – half teaspoon
- Soak toor dal and Bengal gram for 30 minutes; grind it as a coarse paste by adding grated coconut, green chilli, one or two curry leaves and cumin seeds.
- In a pan, boil chopped chayote with salt till soft; add ground paste.
- Cook for few seconds (to ensure that spices get cooked); now add curd and mix.
- Boil for few minutes (add little water if required to get thinner consistency); now do seasoning separately (with mustard, curry leaves) in another small pan.
- Add seasoning and mix well.
- Now Seemai Kathrikai/Chow-Chow (Chayote) Moru Kootu is ready. Serve hot as a side dish.
- This dish can also be prepared with other veggie like bottle guard, ash guard, green leafy vegetables and cucumber.