This Instant Pot Chow Chow Kootu is moong dal and chayote squash gravy prepared with fresh ground cumin and poppy seed masala without any coconut in the Instant Pot. Serve it with roti or rice to make it a complete meal. Check out how I cooked the vegetables and the dal with Pot In Pot method.
Yesterday, I posted the traditional spinach molagootal with the coconut masala. Coconut adds a unique flavor, and there is no doubt about it. But for some reason, if you want to avoid coconut or if you are looking for kootu recipes without coconut then you are in the right place.
We all love chow-chow, and it is vaandu’s favorite vegetable and needless to say that this is his favorite kootu too. I am skipping the coconut but not the coconut oil. I like to temper my kootu with coconut oil but you can use any neutral oil.
Kootu Masala/Powder without Coconut:
I replaced coconut with poppy seeds and roasted gram dal (pottukadalai). You can make this kootu powder well-ahead, and when needed you can add it to the cooked vegetable and the dal to make this kootu in no time. Perfect for the weekday meals right?
I am yet to try making this kootu powder in bulk. I will soon share the recipe with the accurate measures.
Why Pot in Pot method and Why can’t we cook the dal and vegetable together?
I can hear you asking it. When kootu is just the combination of dal and vegetable why can’t we combine and cook it together? It is just a personal preference.
I wanted to share the PIP method (more coming next year). I prefer mashed moong dal for the kootu, but I want my vegetables to be soft and tender but not mushy especially chayote squash. When I combine and cook, sometimes I end up mashing the veggies too. So I tried this way, and it worked out great.
Also, if I cook the dal separately I use it for other recipes as well as for dal tadka or on festive days I use for the moong dal kheer. It is convenient when you want to cook multiple things at the same time.
How to make this a one-pot kootu?
I have one more Instant Pot kootu recipe coming up tomorrow in a one-pot fashion. But let me share the steps for this Instant Pot Chow Chow Kootu if you don’t want to follow the PIP method.
- Using the saute functionality, temper first.
- Then add the vegetables, dal and ground masala.
- Add sufficient water and pressure cook for five minutes and release the pressure after five minutes or adjust the cooking time according to your texture preference.
Instant Pot Chow Chow Kootu
Ingredients:
- Chow Chow / Chayote Squash – 2 (approx 2.5 cups when chopped)
- Moong Dal – ¼ cup
- Turmeric Powder – ⅛ tsp
- Water – 1.75 cups + 1 cup for the PIP method
- Cilantro – 1 tbsp
- Kosher Salt – 2 tsps
- To Temper:
- Coconut Oil – 2 tsps
- Mustard Seeds – ½ tsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Curry Leaves – 5
- Hing – ¼ tsp
- To Grind:
- Poppy Seeds – 1 tbsp
- Cumin Seeds – 1 tbsp
- Dried Red Chilies – 2 (I used the Kashmiri red chili variety)
- Roasted Gram Dal / Pottukadalai – 2 tbsps
Prep – Work:
- Wash and peel the chayote squash and chop into small cubes.
- Wash the moong dal as well.
- Grind the poppy seeds, roasted gram dal, red chilies, and cumin seeds without adding any water and set aside.
Cooking the dal and the Veggie: Instant Pot PIP Method: (Pot in Pot Method)
I used my two stacking pan set for cooking the chayote squash and moong dal. Here are the detailed pictures.
- Place the moong dal in one of the stackable pans and add ¾ cup of water and the turmeric powder. Gently mix it.
- In the other pan, add the chopped chayote and 1 cup of water.
- Arrange the stacking pans and close the lid. Mine doesn’t have a lid.
- Now add 1 cup of water to the inner pot of the Instant Pot and place the trivet. On top of the trivet, place the stackable pan set with dal and the veggie.
- Close the lid and make sure the vent is in the sealing position.
- Press the manual/pressure cook mode and cook for five minutes at high pressure and release the pressure quickly after 5 minutes.
- When the pressure is all release, carefully open the lid and remove the stackable pans.
- Do not discard the water from the chayote squash. Mash the moong dal roughly.
Note: You can cook similarly in the pressure cooker as well with the pressure cooker inserts. I use my stackable pan both on my Instant Pot and the traditional stove-top pressure cooker. If you are cooking in pressure cooker, then cook for two whistles.
Preparing the Kootu:
- Remove the trivet and drain the water from the inner pot of the Instant Pot and set it in the saute mode.
- When the display shows “HOT,” add the coconut oil and after 30 seconds add the mustard seeds, urad dal, channa dal, hing and curry leaves.
- Allow it to splutter and then add the cooked chayote squash along with the water, cooked moong dal, ground kootu powder, and salt.
- Gently mix it and if required add ½ more cup of water. I did not add.
- Let it cook for three minutes and then add the cilantro.
- Mix once and turn off the Instant Pot.
Notes:
- You can make this kootu on a stove top as well.
- Adjust the salt and spices according to your preference.
- Instead of chayote squash, you can use any vegetables of your preference like bottle gourd, snake gourd, ridge gourd, ash gourd or pumpkin.
📖 Recipe
Instant Pot Chow Chow Kootu | Chayote Gravy without Coconut
Ingredients
- 2 Chow Chow / Chayote Squash approx 2.5 cups when chopped
- ¼ cup Moong Dal
- ⅛ tsp Turmeric Powder
- 2.75 cups Water 1.75 cups + 1 cup for the PIP method
- 1 tbsp Cilantro
- 2 tsps Kosher Salt
To Temper:
- 2 tsps Coconut Oil
- ½ tsp Mustard Seeds
- ½ tsp Channa Dal
- ½ tsp Urad Dal
- 5 Curry Leaves
- ¼ tsp Hing
To Grind:
- 1 tbsp Poppy Seeds
- 1 tbsp Cumin Seeds
- 2 Dried Red Chilies I used the Kashmiri red chili variety
- 2 tbsps Roasted Gram Dal / Pottukadalai
Instructions
- Wash and peel the chayote squash and chop into small cubes.
- Wash the moong dal as well.
- Grind the poppy seeds, roasted gram dal, red chilies, and cumin seeds without adding any water and set aside.
- I used my two stacking pan set for cooking the chayote squash and moong dal. Here are the detailed pictures.
- Place the moong dal in one of the stackable pans and add ¾ cup of water and the turmeric powder. Gently mix it.
- In the other pan, add the chopped chayote and 1 cup of water.
- Arrange the stacking pans and close the lid. Mine doesn't have a lid.
- Now add 1 cup of water to the inner pot of the Instant Pot and place the trivet. On top of the trivet, place the stackable pan set with dal and the veggie.
- Close the lid and make sure the vent is in the sealing position.
- Press the manual/pressure cook mode and cook for five minutes at high pressure and release the pressure quickly after 5 minutes.
- When the pressure is all release, carefully open the lid and remove the stackable pans.
- Do not discard the water from the chayote squash. Mash the moong dal roughly.
- Note: You can cook similarly in the pressure cooker as well with the pressure cooker inserts. I use my stackable pan both on my Instant Pot and the traditional stove-top pressure cooker. If you are cooking in pressure cooker, then cook for two whistles.
Preparing the Kootu:
- Remove the trivet and drain the water from the inner pot of the Instant Pot and set it in the saute mode.
- When the display shows "HOT," add the coconut oil and after 30 seconds add the mustard seeds, urad dal, channa dal, hing and curry leaves.
- Allow it to splutter and then add the cooked chayote squash along with the water, cooked moong dal, ground kootu powder, and salt.
- Gently mix it and if required add ½ more cup of water. I did not add.
- Let it cook for three minutes and then add the cilantro. Mix once and turn off the Instant Pot.
Notes
- You can make this kootu on a stove top as well.
- Adjust the salt and spices according to your preference.
- Instead of chayote squash, you can use any vegetables of your preference like bottle gourd, snake gourd, ridge gourd, ash gourd or pumpkin.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S.:
I am sending this recipe to the BM 95 under the theme Meal Time Dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95
Hi Vidhya,
Can i use any other veggie for this kootu like cabbage, spinach, white pumpkin? Will the process remain same?
Oh yeah. You can use other veggies. The timing might differ. IF you are using cabbage cook for 8 to 10 minutes for spinach and white pumpkin, 3 to 5 mts should be sufficient. Thanks and sorry for the late reply.
Hi Vidhya, i was wondering if we can make south indian recipes in instant pot and you came as a saviour… I will definitely try this recipe. Also, can i cook the moong dal and vegetable together instead of PIP?
Thanks a lot. :-) I hope you like my South Indian recipes. Coming to the kootu, of yeah definitely. First, do the tempering then add the veggie, dal, salt, and the masala. Add water and if you prefer non-mushy consistency go for the same time ie 5 mts high pressure and release the pressure naturally or after 5 minutes. But if you want a bit soft and mushy veggie, go for 8 minutes. I have tried 8 minutes for both chow chow and ridgegourd kootu. If the veggies are very tender, then go for 6 minutes. I hope this helps. Thanks again.
Wow vidhya, kootu with khasa khasa, looks yumm!! Love rich and creamy it looks! I bet it tastes divine with some hot steaming rice!
Thanks Priya.
chayote is one of my favorite vegetables and I would love this kootu
Thanks :-) It’s my fav too.
I love the spice powder that you have used. Looks yumm
Thanks :-)
I also make a lot of recipes PIP in my Instant pot. Love chow chow kootu and this is absolutely my comfort food.
PIP saves a lot of time. :-)
This is life saviour when you don’t have coconut handy . Amazing recipe Vidhya. Thank you :-)
Thanks a lot, Mahalakshmi.
This looks so yummy, moong dal with squash have not yet tried. this is going to be perfect with rice or paratha. Great recipe sharing. Thanks
Thanks :-)
This is a yummy kootu recipe without coconut. I am pinning it right away to try soon. Thanks for the detailed instructions to make it in instant pot – I’m going to try it :-)
Thanks :-)
This looks like a super healthy and flavourful gravy and loved the PIP method in instapot.. will love to explore more instant recipes from your blog.
Thanks Swati. I have quite a few recipes with Instant Pot. Please do check them. Thanks
That is an interesting spice powder for this kootu. We usually make kootu with lots of fresh grated coconut. This version is quite different and need to try this.
We love it with coconut too but when we had to find an alternative for coconut for my dad’s diet, my mom came up with this recipe. :-)
Sure will do!! Thanks!!
Vidhya, I loved the recipe. The addition of poppy seeds and the pottukadalai is a welcome change than the usual coconut based ones. Filling and goes well with chapati or rice.
Thanks a lot pa. Learned this from my Mom.
That is a flavorful kootu for sure. With poppy seeds I am sure it is very unique. Bookmarked to try later.
Thanks :-)
Sounds like one flavor filled gravy even without coconut addition. Bookmarked to try later.
:-) Thanks. I hope you like it.
Can smell the flavor of this kootu, especially the grounded spice mix says how flavourful this kootu will be. Inviting kootu definitely.
Thanks a lot Priya.