Chow Chow Kootu | Chayote Kootu
Chow Chow Kootu | Instant Pot Chayote Kootu | Bangalore Kathirikai Kootu
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Chow Chow Kootu (also known as Chayote Kootu or Bangalore Kathirikai Kootu) is a simple, comforting South Indian side dish that pairs beautifully with rice. This Instant Pot version requires no grinding, uses sambar powder for flavor, and is ready in under 30 minutes — perfect for busy weekdays. If you enjoy cooking with chayote, don’t miss my Chayote Peel Chutney and the full Kootu Recipe Collection on TMF.
Why soak the moong dal? Soaking helps the dal cook faster and turn soft and creamy in the Instant Pot.
Can I skip soaking? Yes, but increase cooking time by 3–4 minutes.
Can I add coconut? Yes — grind coconut with cumin and green chilli and add it instead of sambar powder for a traditional kootu flavor.
Why add jaggery? A pinch balances the flavors and enhances the taste of chayote.
Can I make this without an Instant Pot? Yes — pressure cook for 3–4 whistles or cook covered on the stovetop until dal softens.
Can I add other vegetables? Carrot, bottle gourd, or zucchini work well with this base recipe.
Is this recipe vegan? Yes — it uses coconut oil and no dairy.
Why temper first and then turn off sauté mode? Tempering in hot oil releases aroma and prevents spices from burning during pressure cooking.
Kootu recipe collection in TMF
IP Chayote Kootu | Instant Pot Chow Chow Kootu without coconut
Ingredients
- Chayote - 1 peeled and roughly chopped
- Moong dal - 1/4 cup
- Turmeric powder - 1/4 tsp
- Sambar powder - 1/2 tsp
- Pepper cumin powder - 1/4 tsp
- Salt - as needed
- Jaggery - pinch
- Hing - generous pinch
- Coriander leaves - few
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Curry leaves - few
Instructions
- Soak moong dal in hot water for half an hour
- Turn on IP in sauté mode add oil and when the oil is hot add all the ingredients “to temper”; turn off IP
- Add soaked moong dal, Chayote, turmeric powder, Sambar powder, pepper- cumin powder and water; turn on IP in manual mode and cook for 20 minutes - high temperature; let the pressure realases naturally
- Mix well. Turn on the IP in sauté mode - add salt, hing, pinch of jaggery and give a quick 2-3 stir; switch off and garnish with coriander leaves
Video
Notes
- Kootu can be cooked in pressure cooker or stove top
- Soaking dal helps in faster cooking
- Adjust the Sambar powder/ pepper- cumin powder according to your taste
- Pinch of sugar can be used instead of jaggery
- Coconut can be ground with cumin and green and added to the Kootu instead of adding Sambar powder
Ingredients:
Chayote – 1, peeled and roughly chopped
Moong dal – 1/4 cup
Turmeric powder – 1/4 tsp
Sambar powder – 1/2 tsp
Pepper cumin powder – 1/4 tsp
Salt – as needed
Water – 3/4 cup
Hing – generous pinch
Coriander leaves – a few
Jaggery – pinch
To temper:
Coconut oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few
How to make Chayote kootu with step-by-step pictures :
- Soak moong dal in hot water for half an hour
- Turn on the IP in saute mode, add oil, and when the oil is hot, add all the ingredients “to temper”; turn off the IP
- Add soaked moong dal, Chayote, turmeric powder, Sambar powder, pepper- cumin powder, and water; turn on the IP in manual mode and cook for 20 minutes – high temperature; let the pressure release naturally
- Mix well. Turn on the IP in saute mode – add salt, hing, a pinch of jaggery, and give a quick 2-3 stir; switch off and garnish with coriander leaves
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