Chow Chow - 2 nos (big sized)

Moong Dal - 1/2 cup

Green Chillies - 3 nos

Grated coconut - 1/2 cup

Curry Leaves -  1/2 cup

Coriander leaves - 1/2 cup

Cumin seeds - 2 tbsp

Processed Channa Dal - 2 tbsp

Salt to taste

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Urad dal - 2 tbsp

Asafodeita - 1 pinch

Cut the chow chow into square cubes. Pressure cook them along with moong dal. Grind green chillies, grated coconut, curry leaves, coriander leaves, cumin seeds, processed channa dal to a fine paste. Transfer the pressure cooked vegetable to a hard bottom vessel. Add desired salt and the ground paste and add 1/2 cup of water. Bring it to boil till the raw smell of the paste goes off.

Heat oil in a seasoning laddle. Add mustard seeds and when they splutter, add urad dal and asafodeita and add it to the kootu. Mix well. Goes well with rice and also with chappati.