SPICY PORICHA KOOTU

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This is one variety of Poricha kootu which uses red chillies instead of green chillies and also urad dhal. This tastes great when served with hot rice and ghee.
Checkout the recipe for original version of poricha kootu

Preparation time: 10 min
Cooking time: 20 min
Serves: 4

Ingredients:

Chow Chow(Chayote squash):	1
Split yellow moong dhal:	1/4 cup
Salt:	3/4 tsp
Asafoetida Tumeric powder	a pinch a pinch
For Masala:
Oil	1 tsp
Urad dhal	2 tsp
Red chillies	2 or 3
Cumin seeds (Jeera)	1 tsp
Grated coconut	2 tablespoon
For tempering:
Oil	1 tsp
Urad dhal	1/2 tsp
Mustard seeds	1/2 tsp
Curry leaves	a sprig

Procedure:
1. Peel the skin of chayote and cut into small cubes. (Check the recipe for Chow chow peel thuvayal)
2. Add the moong dhal and 2 cups of water along with turmeric and asafoetida and cook for 3 whistles in a pressure cooker

3. Meanwhile heat 1 tsp of oil in a pan and fry the urad dal and red chillies together. Once the urad dal turns brown , add grated coconut and fry for not more than 30 seconds.The color of the coconut should not turn dark brown.Switch off the flame and add the cumin seeds and fry for 10 seconds

4. Allow this to cool and grind it to a powder

5. Open the pressure cooker, add more water if required. Add salt and mix well
6. Add the ground masala as well
7. Heat 1 tsp of oil and add the mustard seeds.Once it starts spluttering add the Urad dhal and curry leaves. Add this tempering to the kootu.