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.
    U15297@uicvm.bitnet (Shyamala Parameswaran)