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Seeme Badanekai Kootu |chow chow kootu

Seeme Badanekai  kootu is one of the Iyengar’s recipes. I got this seeme badanekai kootu from my friend Vanishri. It is more like our huLi or sambar but they call it Kootu.
Seeme Badane kayi or chow chow / chayote squash / Cho-Cho is a low calorie food and high in vitamin C. It is rich in flavonoid antioxidants which help to protect the body against inflammation caused by free radicals. It is good to incorporate different vegetables everyday in your diet.
Here is simple seeme badane kayi kootu recipe.
You should try this delicious seeme badane kayi chutney .

Ingredients for seeme badanekai kootu:

  • ¼ cup kadle bele / Split bengal gram
  • 1 to 1.5 seeme badane kayi / chow chow or chayote squash
  • ¼ cup peanuts/groundnuts
  • ¼ cup togari bele / toor dal
  • 1¼ to 1.5 tsp salt or salt to taste
  • 1/4 tsp turmeric powder
  • around 4 cups of water
  • small key lime size tamarind soaked in water
  • few curry leaves

For masale:

  • 1 tsp oil
  • 2 tsp kadle bele / Split bengal gram
  • 1 to 1¼ tbsp coriander seeds
  • ¼ tsp pepper
  • 5 to 6 byadagi red chillies
  • ¼ cup grated fresh coconut

For seasoning:

  • 2 to 3 tsp oil
  • ½ tsp mustard seeds
  • Pinch of hing


  1. wash the dals and peanuts together in a pressure cooker
  2. to the washed dals add 2 cups of water, turmeric powder and little oil, and turn on the heat on medium flame.
  3. wash and cut the seemebadane kai as shown, If it is tender no need to peel off the skin
  4. Pressure cook this cut chayote squash with dals on medium heat. Turn off the heat after 1 to 2 whistles.

For Masala:

  1. heat a tsp oil in a seasoning pan on medium heat
  2. Once the oil is hot add chana dal, pepper, and coriander seeds, after few seconds add red chillies
  3. fry it until the dals turn golden brown. Then turn off the heat
  4. Grind the masala along with coconut, and little water to a coarse consistency
  5. to the cooked ingredients add salt, masala paste, and add some water. mix it well.
  6. add tamarind extract, and jaggery as well.
  7. mix it well and let it boil on medium or medium low heat for 10 to 12 minutes
  8. After 10 to 12 minutes and kootu is ready turn off the heat.
  9. Heat the oil in a ladle on medium heat, once hot add hing, mustard seeds, after it sputters add curry leaves and turn off the heat
  10. add this seasoning to the kootu and it is ready to serve.