So the kootu which is a very satisfying and omni-present dish in South Indian Cuisine ( it even finds its way in to marriage menus !!!), is one dish that was a regular in my mom’s kitchen.Not only is the dish comforting & easy to make but also having picky eaters at home, the dish promises to lend a wholesome appeal !

Now Coming to the veg part of the kootu, either one vegetable or a combination of two or more can be added to have a hearty kootu. The lentils are generally moong dal or a combination of moong dal & toor dal.

In today’s Recipe, Chayote the hero of the dish gives a mild n refreshing taste to the kootu and is defenitely a family pleaser. Chayote is a pear shaped fruit eaten as a vegetable and is versatile.Originating in Central america, it is also known as vegetable pear/pear squash/chow chow/ chou chou/சௌ சௌ and is abundant in Amino Acids & Vitamin C . It can be eaten raw (for instance in salads) or cooked. The stems, leaves & tuber part of the roots of this plants are also edible and are said to contain medicinal uses. Though the skin & seed of the chayote are also edible, a few varieties of it is prickly & hard skinned – you can gently scrape of the skin before use. It is fat-free, cholesterol- free and is very low in calories – all the right reasons to gorge on it !! 

Now for the recipe :-

The star ingredients:-

• Chayote Squash – 2 (washed,peeled &cored ) – peel it if skin prickly or hard
• Moong Dal – 1 cup – washed & soaked for some time 

• Coconut oil – 1 tsp 
• Mustard Seeds, Urad Dal – 1 tbsp
• Curry leaves – a few
• Asafoetida – a pinch
• Salt – to taste

Cut the chayote squash to small cubes and pressure cook it along with the lentils up to 3 whistles.Dry roast the ingredients for the paste (except green chilli) till golden brown and once it cools grind it along with the green chilli to a fine paste adding little water – Set aside.