Wash and drain the moong dal, add it to the chopped chayote/chow chow.

Add sufficient water and pressure cook for 2 whistles on medium flame.

Let the pressure drop naturally. Both the dal and chow chow should be soft.

Meanwhile in a heavy bottomed pan, dry roast all the ingredients (except coconut) under ‘To Roast and Grind’ on low flame.

When the spices are golden brown and fragrant, remove from heat. Let them cool down.

Add it to the blender with fresh chopped coconut.

Blend into a smooth paste by adding water as needed.

To the cooked dal and vegetable, add ¼ cup of water as needed, mix it well and add turmeric powder. Place it on low heat.

Add salt as needed along with the ground paste.

Mix well and cook on low flame until it begins to slowly boil.

In a small pan, temper mustard seeds, cumin seeds, asafoeitda and finally add fresh curry leaves. Add the tempering to the kootu and also add roughly torn coriander leaves (with stalks). Remove from heat.

Serve hot with rice or roti.