Kootu (the nearest equivalent in English is stew) is typical of Thamizhnadu and Kerala. They are very mildly spiced preparations that are usually served with steamed rice. Since they are mild, I prefer them with rather spicy wet preparations that can be mixed with rice (kootans). The beauty of kootu is that one can use almost any vegetable or combination of vegetables to prepare the dish, including all kinds of gourds, beans, squashes and greens. And, while the recipe traditionally uses Bengal gram, split green gram or pink lentils can also be used. So it is an extremely versatile dish and the permutations and combinations are endless. It is a very popular dish in Thamizhnadu and Kerala – served almost every week. My niece was with me last year and I served this dish. She is not fond of South Indian cuisine, but promptly fell in love with the kootu. Not only did she have more than one helping, she packed it home and had it for breakfast the next day! I served this dish to a friend from Kashmir and he too fell in love with it. It is guaranteed to please all kinds of palates.

Ingredients
250 gms ash gourd, washed, peeled and chopped into largish cubes
250 gms chayote squash, washed, peeled and chopped into largish cubes
4 tbsp Bengal gram
2 tsp chili powder (adjust according to taste)
1 tbsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp turmeric powder (haldi, manjal podi)
Unrefined salt to taste
To Grind To A Paste
1/4 cup grated coconut
1 tbsp cumin seeds (sabut jeera, jeeragam)
To Temper
1 tsp mustard seeds
1 sprig curry leaves
2 dried red chilis
Method
Heat a pan of water and add the Bengal gram
Boil till the Bengal gram is cooked but not mushy
Meanwhile grind the grated coconut and cumin seeds, adding very little water
Set aside
Once the Bengal gram is cooked, add the chayote squash and the ash gourd pieces
Stir and cook on medium flame for about 5 minutes
Add chili powder, coriander powder, turmeric powder and salt
Mix well and cook till the vegetables are almost done and the water has almost evaporated
Add the ground coconut and mix well
Switch off the flame
Heat a small wok and add the mustard seeds
Once they begin to splutter, add the curry leaves and the red chilis
Stir for about 10 seconds and remove from flame
Add to the cooked vegetable (kootu)
Garnish with curry leaves
Serve hot with steamed red/brown/millet rice
Enjoy!