Chou-Chou Koot/Curry/Pooduthual

2 md Chayote squash

1/2 c Shredded coconut

2 Green chillies, crushed

Turmeric; to taste Salt; to taste Mustard 1 Red chilli

Urad dal Oil; (seasoning) Curry leaves; (seasoning) Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mix. Pour seasoning on top. If there`s more liquid it becomes kootu, if moist but not liquidy then poduthual. Variations: Can do plaintanos (raw, green or, if not there, very, very green chiquita bananas) for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut squash similarly. An excellent and quick ckakka thoran is also possible. A Thai canned product is green jackfruit, already cooked. Just shred this by hand, prepare seasoning in 5-6 tablespoons oil and toss crushed coconut and green chillies in. Salt. Stir well and remove when thoroughly heated through and still moist. This dish needs a fair amount of coconut, and the fresh one is preferred. [email protected] (Shyamala Parameswaran)