Chow chow (chayote) mor kuzhambu (spicy buttermilk soup), Instant Pot version

Ingredients:

Chayote, cut into large pieces - 4 large

Buttermilk or diluted whisked yogurt - 2 L

Paste

Rice - 1/4 cup

Toor dal - 1/4 cup

Coconut, shredded or in strips - 1 cup

Green chilies - 3-4

Cumin seeds - 2 tsp

Ginger, chopped coarsely - 2" piece

Turmeric powder - 1/4 to 1/2 tsp

Salt - 2 tsp or to taste

Seasoning/garnish

Oil - 1 tbsp

Mustard seeds - 2 tsp

Udad dal - 2 tsp

Asafoetida - a pinch

Coriander leaves, chopped fine - 1/4 cup

Method:

Cook the chayote in the Instant Pot on the pressure cooker setting for 6 min. Allow the pressure to release naturally.

In the meantime, wash and soak the rice and toor dal for 30 min, then blend into a thick paste along with the coconut, cumin seeds, green chilies, and ginger. Add buttermilk to this paste, mixing thoroughly to avoid lumps. Season with salt and add turmeric powder. Heat on low in a large pot until it starts to boil, stirring occasionally to check for deposits on the bottom of the pot. As the liquid heats, it will gradually change colour due to the turmeric. Turn off the stove.

In a small pot or pan, heat the oil. When hot, add the mustard seeds, udad dal, and asafoetida. When the seeds splutter, turn off the stove and mix this seasoning into the mor kuzhambu. Garnish with coriander leaves.

Serve with rice and papad.

Author: Shrinkingsodacan

Source: This recipe.