Wash and peel the outer skin of the chayote squash.

Cut the chayote squash into cubes and set aside.

Wash and soak the yellow moong dal in water for 10 minutes.

In a small pan, dry roast the peppercorns, cumin seeds, white urad dal, and grated coconut until golden and fragrant over medium heat.

Grind the roasted spices and coconut into a coarse mix using a mixer grinder and set aside.

Heat sunflower oil in a pressure cooker.

Add the mustard seeds and let them crackle.

Once the mustard seeds have crackled, add the asafoetida, curry leaves, and dry red chillies and let them splutter.

Add the chayote squash cubes and sauté for a minute.

Drain the soaked moong dal and add it to the pressure cooker, sauté for another minute.

Add the ground pepper mix, turmeric powder, and salt to taste.

Pour in 1.5 cups of water and mix well.

Close the lid of the pressure cooker and cook for 2 whistles on medium heat.

Once the pressure is completely released, remove the lid and mix well.

Serve the Chow Chow Milagu Kootu hot with phulkas, jeera rasam, steamed rice, or elai vadam.