Chayote kootu with spinach, made with a special kootu podi is simple, yet overflows with flavors and leaves you questioning what spice is added in it. It embodies the way I like to cook — that is to say, in a way that lets each ingredient shine.
A soothing bowl was needed because everything is getting overwhelming.
Don’t you prefer every day very much like another? I know, who likes it… Especially since we are going through that. With everything that’s going on, housework has doubled (don’t know why, or maybe I do), office work seems slow, I’ve been in my PJs a bit more than I’d want to, haven’t seen any of my friends in a while, and, to top all that, stress takes over with more reasons than one. You call a friend and everyone talks about the same situation, the same work, the same chores… I don’t blame them. It’s hard on everyone.
Then you hear of things, abnormal things happening around the world and you think to yourself, NORMAL is good. We have a roof over our head, food, health, our friends and family are safe — we are GOOD. To see the positive in your norm might be hard, but that’s what we have right now, and that will help us stay sane. Ultimately, being satisfied and happy with the normal is very important.
Make yourself a comforting bowl of whatever bring you some peace, sit, and think of all the wonderful things you are thankful for.
Kootu is essentially a vegetable stew made in many different ways all over South India. There’s the kootu that’s made with onion & garlic with coconut, kootu with ground spice paste, and a special kootu from the region of Chettinad where it’s red in color and different spices are used. This kootu in particular gets elevated with the fabulous kootu podi that’s very popular in Iyengar cuisine, which doesn’t use much onion or garlic. I shared the story of how I came to know the recipe and the sweet old lady in my last post.
Chayote Kootu
I love adding chayote or bottle gourd to kootu, it gives you that authentic “kootu” flavor. Chayote is definitely my favorite to add here along with spinach. This chayote kootu with spinach has a mix of two different lentils/pulses. The moong daal gives the creaminess and the channa dal adds a bite and texture. You can make it with one or the other.
How to cook
Make sure to add the veggies at the right time, and don’t overcook the lentils or the veggies. What makes this spinach chayote kootu top-notch is the kootu podi. Add as much as you prefer and make sure to simmer it for a few minutes for the kootu to thicken and amalgamate with each other.
You’ll be surprised at how quick this comes together and tastes divine.
- ½ cup moong daal(split yellow small daal)
- ½ cup channa daal
- Chayote - 2 or cabbage- 2 cups or Bottle gourd - 1 chopped
- Rainbow chard/ spinach/ Milagu keera or any green you prefer
- 2- 3 tbsp kootu podi
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tbsp mustard seeds
- 10 curry leaves
- little cilantro
- Coriander-Dhaniya seeds - ½ cup or 5 tablespoons
- Channa daal/bengal gram dal/kadala paruppu - ⅓ cup or 3 tbsp
- Urad daal - 2 tbsp
- Tuvar daal - 2 tbsp
- Pepper - 1 tbsp
- Cumin seeds or Jeera - 2 tbsp
- Rice - 3 tbsp
- roasted gram(kalla) - 1 tbsp
- Fenugreek - 1 tbsp
- Asafoetida - ½ tsp
- turmeric powder - ½ tsp
- Curry Leaves - 15
- Red chillies - 20
- In a large pot, add the moong daal and roast it for about 5 minutes on low heat. Don't let it burn or get too much color.
- Add the channa daal to it. Wash both well and add about 5 cups of water and let it cook for about 10 minutes. Check if the moong daal is cooked, when it is about 80% cooked, add the veggies to it and cover and cook for another 6-8 minutes or until the veggies have cooked. Now add the greens, stir and cook for another minute.
- Sprinkle 2-3 tbsp or more of the kootu podi. Mix well, simmer for 5 minutes until it thickens.
- In a small pan, add oil, cumin and mustard seeds. Let it pop. Add the curry leaves and cilantro. Pour it in the kootu and cover it immediately.
- Serve with hot plain rice.
- In a roasted large flat bottomed pan, add the coriander seeds and everything except the red chillies. Roast in on low heat until the rice and other spices are slightly brown and toasty. DO NOT BURN IT. Add the red chilies in the end and toss for a minutes and turn off the heat. Let it cool completely and grind it to a fine powder. Let the powder cool on a plate and then bottle it. This stays good in a cool dark place for months. The more you store it, it will lose the flavor, so try using it in a month or two.
If you make this Chayote Kootu,*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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