Pulippu kootu

Ingredients:
Bangalore kathirikkai ( chow chow)/ chayote squash - 1 medium size

Gram dhal / Kadalai paruppu - 2 cups
Tamarind - Gooseberry / amla size
Coriander seeds / dhaniya - 1 tsp
Pepper / Milagu - 1/2 tsp
Urad dhal / ulutham paruppu - 1 tbsp
Red chilly - 2 or 3 nos
Grated coconut- 2 tbsp
Oil - 1 tbsp

Asafoetida / perungayam - 1/4 tsp
Mustard seeds /kadugu - 1/2 tsp   
Salt - To taste

Method:

        Pressure cook Gram dhal along with chow chow ( chopped). Heat a pan with little oil.Add dhaniya, milagu,red chillies,asafoetida and 3/4 tbsp of urad dhal. Fry till golden colour and grind it into a fine paste along with grated coconut.Soak tamarind in hot water for 15 minutes and extract the juice.Add the ground paste,salt and tamarind extract to the cooked gram dhal and chow chow.  

Boil it for 2 or 3 minutes.If the kootu is not thick,mix 1 tbsp of gram flour ( i prefer) or rice flour with little water and add this paste to the kootu.Season with mustard seeds and 1/4 tbsp of urad dhal.Garnish with cilantro and curry leaves.It is also delicious if you soak  frozen peas and cook  it  in  the microwave  for 30 seconds & add it to the kootu.You can  also prepare  this kootu using  Poosanikai (ash gourd), Vazhaithandu, Brinjal or Kathirikkai.