Plantain Squash Koottu

Green Plantain, with its potato-like meaty starchy texture, along with watery squash like opo squash or chayote squash is an interesting combination for me.

This koottu is like most other koottus I make usually, only, I used a combination of toor dal and chana dal in this one. Toor dal cooked well and mashed gives some body and the chana dal cooked just enough gives the nutty texture in every bite.

Serve with rice or roti, or enjoy it as-is - a nutritious bowlful to counter the cold winter blues :)

Koottu ingredients that I usually use are pictured here:

grated coconut
urad dal
par-boiled rice (optional)
dry red chilies
cumin seeds

Dry roast them and grind them with just enough water to form a smooth paste, and add to the dals and veggies that make up the koottu.

Ingredients:
Koottu paste
1 plaintain
1 chayote squash
1-2 Tbsp canola oil
2 Tbsp fresh grated ginger
1 tsp turmeric powder (optional)
salt to taste
curry leaves or cilantro, slit green chilies - for garnish

Tempering: 1 Tbsp canola oil, 1 tsp urad dal, 1 tsp mustard seeds
Preparation:
Dry roast and grind the koottu ingredients, keep handyDice the plantain and chayote squash (peel them first, of course) to bite size chunksCook the toor dal in a pressure cooker or saucepan till mushy, mush it a bit and keep handyHeat the oil in a pan and add the turmeric powder, sauté a bit, then add the vegetables and chana dal, some salt and just enough water, allow to cookadd the koottu paste and fresh grated ginger, simmer for a few minutes more till flavors meldTempering: heat oil in a small pan, when it shimmers, add the urad dal, when it turns golden brown add the mustard seeds, and when they pop, turn off heat and add the tempering to the finished dal; stir well before servingGarnish with curry leaves or cilantro and slit green chilies