Chou-Chou Koot

This humble dish, popular in South Indian and Mauritian kitchens, turns mild squash, known as chou chou or chayote, into a fragrant, lightly spiced side.

The squash is peeled and gently simmered with just a little water, turmeric, and salt until tender but still holding its shape, with no need to drown it.

Then comes the flavor: freshly shredded coconut and green chili are stirred through, giving the dish its characteristic sweet-and-spicy South Indian profile.

A tempered seasoning poured over the top finishes it, the classic technique of blooming spices in hot oil to release their aroma, then drizzling it over the vegetables.

It’s a quick, naturally vegan side that’s mild enough for everyday meals yet fragrant enough to round out a curry feast with rice and dal.

Chef Tips

• Cook the squash just until tender but firm, as the recipe says; mushy squash loses its texture.
• Use only a little water so the squash steams rather than boils, keeping its flavor concentrated.
• For the seasoning, bloom mustard seeds and curry leaves, plus a dried chili if you like, in hot oil until fragrant before pouring it over.

Variations

• Use chayote, bottle gourd, or any tender squash.
• Add a pinch of cumin or urad dal to the tempering for more South Indian depth.
• Finish with a squeeze of lime and fresh cilantro.