Chayote Squash | Chow Chow Poricha Kuzhambhu

Chow chow poricha kuzhmabhu – an authentic south Indian side for rice, frequently prepare in Brahmin houses. We can say this curry as Chayote squash also. This gravy made with freshly grinded spices.Not only for rice, you can serve with a side dish for idli or dosa.

This chayote is very good for health and moreover it’s a Cucumber relative. We can eat this veggie as raw mixed up with salads. This veggie is called in different names across like chow chow , chayote, christophene etc.,

Here some health benefits of this veggie – it’s rich in vitamin B which stops homocysteine formation which avoids heart disease.It prevents cancer and constipation. This vegetable is very good for the stomach.

Enjoy this healthy and tasty kuzhambhu. Write me your valuable feedback.

Chayote Squash | Chow chow poricha kuzhambhu – Ingredients

Prep time : 15 mins | Cook time : 15 mins | serves : 4

Cuisine : South indian 

• Chow chow(Chayote) – 1 cup(peeled and chopped)
• Turmeric – ¼ tsp
• Salt – as needed
• Small onions – ¼ cup(finely chopped)
• Coriander leaves – finely chopped

To roast and grind:

• Oil – 1 tsp
• Red chilies – 5 to 8 nos
• Channa dal – 1 tsp
• Urad dal – 1 tsp
• Cumin seeds – ½ tsp
• Coriander seeds – 1 ½ tbsp
• Shallots or small onions – 8 to 10 nos(chopped)
• Tomato – 2 big or medium sized

To temper:

• Oil – 2 tsp
• Mustard – ½ tsp
• Red chilies – 2 nos.
• Curry leaves – 1 sprig

Method:

1. Wash chayote, peel the skin and cut into two. Remove the seed part and thick white part around the seed. Cube the remaining.
2. In a vessel, add chow chow, turmeric powder, and a little salt.
3. Cook till the veggies are soft.Once done, drain the water completely from chow chow
4. Meanwhile, Heat kadai, add oil and roast the items given under “ To roast and grind”. Allow it to cool and grind to smooth and fine paste by adding water.
5. Heat another kadai, add oil to temper, add mustard seeds, after it splutters add curry leaves, red chilies, and chopped onions.
6. Saute well till onions changes its color and add cooked chow chow .
7. Add grounded masala, salt and 1 cup of water to the sauteed items.
8. Allow it to boil till the gravy becomes semi-thick.
9. Add coriander leaves and switch off the flame.

Notes:

1. Add less salt in kuzhambhu, as we already added little while cooking chayote.
2. Adjust the spice level as you need.
3. The gravy should be semi-thick. Do not make it over thick or thin.

You might be interested in these kuzhambhu recipes as well:

• Paruppu urundai Kuzhambhu
• Paakarkai kuzhambhu
• Chettinad poondu kuzhambhu
• Onion sambar/ Vengaya sambar
• Vendakkai kara Kuzhambhu
• Murungakai Kara kuzhambhu
• Arachuvaitha sambar
• Maanga vatha kuzhambhu

Chayote Squash | Chow chow poricha kuzhambhu 2015-05-25 03:22:05 Write a review Save Recipe Print Ingredients

1. Chow chow(Chayote) – 1 cup(peeled and chopped)
2. Turmeric – ¼ tsp
3. Salt – as needed
4. Small onions – ¼ cup(finely chopped)
5. Coriander leaves – finely chopped

To roast and grind

1. Oil – 1 tsp
2. Red chilies – 5 to 8 nos
3. Channa dal – 1 tsp
4. Urad dal – 1 tsp
5. Cumin seeds – ½ tsp
6. Coriander seeds – 1 ½ tbsp
7. Shallots or small onions – 8 to 10 nos(chopped)
8. Tomato – 2 big or medium sized

To temper

1. Oil – 2 tsp
2. Mustard – ½ tsp
3. Red chilies – 2 nos.
4. Curry leaves – 1 sprig

Instructions

1. 1. Wash chayote, peel the skin and cut into two. Remove the seed part and thick white part around the seed. Cube the remaining.
2. 2. In a vessel, add chow chow, turmeric powder, and a little salt.
3. 3. Cook till the veggies are soft.Once done, drain the water completely from chow chow
4. 4. Meanwhile, Heat kadai, add oil and roast the items given under “ To roast and grind”. Allow it to cool and grind to smooth and fine paste by adding water.
5. 5. Heat another kadai, add oil to temper, add mustard seeds, after it splutters add curry leaves, red chilies, and chopped onions.
6. 6. Saute well till onions changes its color and add cooked chow chow .
7. 7. Add grounded masala, salt and 1 cup of water to the sauteed items.
8. 8. Allow it to boil till the gravy becomes semi-thick.
9. 9. Add coriander leaves and switch off the flame.

Notes

1. 1. Add less salt in kuzhambhu, as we already added little while cooking chayote.
2. 2. Adjust the spice level as you need.
3. 3. The gravy should be semi-thick. Do not make it over thick or thin.

By Ranjani Ranjani's Kitchen http://www.ranjaniskitchen.com/