A Tamil Nadu lunch thali or full meals is incomplete without a kootu. Here is a popular yet simple Tamil Nadu style chow chow kootu or the chayote squash kootu prepared with freshly ground spices.
In a separate tempering pan, heat the coconut oil. When the oil is hot, add the mustard seeds, urad dal, asafoetida, and curry leaves. When the mustard seeds start to sputter, turn off the heat and add it to the kootu. You can relish the kootu just with rice and pickle or chips or serve it as a side with rice, rasam or rice and sambar.
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