Chou Chou Koot

Chou Chou Koot Recipe - Vegetarian Indian Dish with Chayote and Coconut

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chou Chou Koot is a traditional South Indian dish made with squash, coconut, and a blend of spices. This flavorful and nutritious recipe is a popular choice for a comforting meal.

History

Chou Chou Koot has been a staple in South Indian cuisine for generations. It is a simple yet delicious dish that is often enjoyed with rice or roti.

Ingredients

2 medium chayote squash
0.5 cup shredded coconut
2 crushed green chillies
turmeric, to taste
salt, to taste
mustard
1 red chilli
urad dal
seasoning oil
seasoning curry leaves

How to prepare

Peel the skin of the squash.
Cube the squash.
Cook the squash with a little water, turmeric, and salt.
When the squash is cooked but still firm, add the coconut and green chilli mix.
Pour the seasoning on top.
If there is more liquid, it becomes kootu. If it is moist but not liquidy, then it is poduthual.

Variations

You can prepare vazhakai poduthual/thoran using raw or green plantains. If not available, very green chiquita bananas can be used as well.
Similarly, you can make red pumpkin/butternut squash thoran.
You can also make a delicious and quick ckakka thoran.
For a Thai-inspired dish, you can use canned green jackfruit. Simply shred the jackfruit by hand, prepare the seasoning in 5-6 tbsp oil, and toss in crushed coconut and green chillies. Add salt, stir well, and remove from heat when thoroughly heated through and still moist.
This dish requires a generous amount of coconut, and it is recommended to use fresh coconut.
Add cooked lentils or chickpeas for added protein.
Include other vegetables such as carrots or peas for a colorful twist.

Cooking Tips & Tricks

Be sure to cook the squash until it is tender but still firm to maintain its texture.

- Adjust the amount of green chillies to suit your spice preference.

- Toasting the shredded coconut before adding it to the dish can enhance its flavor.

Serving Suggestions

Serve Chou Chou Koot with steamed rice or roti for a complete meal.

Cooking Techniques

Use a pressure cooker to cook the squash quickly and efficiently.

- Toast the mustard seeds and urad dal before adding them to the dish for a nutty flavor.

Ingredient Substitutions

Use pumpkin or zucchini instead of squash if desired.

- Substitute dried red chilli flakes for whole red chillies.

Make Ahead Tips

Chou Chou Koot can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish Chou Chou Koot with fresh curry leaves for a pop of color and flavor.

Pairing Recommendations

Pair Chou Chou Koot with a side of yogurt or raita for a cooling contrast to the spicy dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

Chou Chou Koot is rich in vitamins A and C, as well as potassium and magnesium.

Alergens

Allergens: Coconut

Summary

Chou Chou Koot is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for a healthy meal.

Summary

Chou Chou Koot is a delicious and nutritious South Indian dish that is easy to make and full of flavor. Enjoy this comforting meal with your family and friends.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Chou Chou Koot. It was a warm summer day, and I was visiting my friend Martha's grandmother in her quaint little village in India. As soon as I walked into her kitchen, I was hit with the most amazing aroma of spices and herbs that filled the air. Martha's grandmother, Mrs. Patel, was busy chopping vegetables and grinding spices, her hands moving with the precision of a master chef.

I watched in awe as Mrs. Patel worked her magic in the kitchen, creating dish after dish with such ease and grace. I couldn't help but ask her about the recipe she was working on at that moment. She smiled warmly and began to tell me about Chou Chou Koot, a traditional Indian dish that was a favorite in their family for generations.

Mrs. Patel explained that Chou Chou Koot was a simple yet flavorful dish made with a variety of vegetables, lentils, and spices. She showed me how to prepare each ingredient with care and attention to detail, emphasizing the importance of using fresh, high-quality produce to bring out the best flavors in the dish.

As she cooked, Mrs. Patel shared stories of her own grandmother teaching her how to make Chou Chou Koot when she was just a young girl. She spoke fondly of the memories they shared in the kitchen, laughing and chatting as they prepared meals together for their family.

I was captivated by Mrs. Patel's passion for cooking and her dedication to preserving the traditional recipes of her heritage. I knew in that moment that I had to learn how to make Chou Chou Koot for myself, so I asked her if she would be willing to teach me.

Mrs. Patel's eyes sparkled with excitement as she agreed to show me the ropes. Over the next few days, I spent hours in her kitchen, watching and learning as she guided me through the process of making Chou Chou Koot from start to finish.

We started by preparing the vegetables – chopping carrots, potatoes, and cabbage into bite-sized pieces. Mrs. Patel showed me how to wash and soak the lentils, explaining that this step was crucial to ensuring they cooked evenly and absorbed the flavors of the dish.

Next, we moved on to the spices. Mrs. Patel had a secret blend of spices that she used in her Chou Chou Koot, a combination of cumin, coriander, turmeric, and garam masala that gave the dish its signature flavor. She taught me how to toast and grind the spices, releasing their aromas and enhancing their taste.

As we cooked, Mrs. Patel shared more stories from her past, recounting the many times she had made Chou Chou Koot for her family on special occasions and holidays. She spoke of the joy and satisfaction she felt when she saw the smiles on their faces as they savored each bite of the dish she had prepared with love and care.

Finally, after hours of simmering and stirring, the Chou Chou Koot was ready. The kitchen was filled with the tantalizing scent of spices and vegetables, and my mouth watered in anticipation of tasting the dish that Mrs. Patel had so graciously taught me to make.

We sat down at the table together, Mrs. Patel and I, and took our first bites of the Chou Chou Koot. The flavors exploded on my tongue, a symphony of spices and vegetables that danced across my palate with every mouthful. I closed my eyes and savored the moment, feeling a sense of pride and accomplishment at having mastered the recipe under Mrs. Patel's expert guidance.

As we finished our meal, Mrs. Patel smiled at me and patted my hand affectionately. "You have done well, my dear," she said. "I can see that you have a passion for cooking, just like me. Keep practicing and honing your skills, and one day you will be able to pass on the tradition of Chou Chou Koot to your own family."

And with those words, Mrs. Patel's wisdom and generosity inspired me to continue my culinary journey, learning and perfecting the art of Indian cooking one recipe at a time. Chou Chou Koot will always hold a special place in my heart, a reminder of the day I learned from a master and discovered the joy of sharing traditional recipes with those I love.