Chow Chow Curry Recipe, Spicy Flavorful Curry - Raks Kitchen

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Chow chow curry, south Indian flavored spicy curry to go as accompaniment for rice in a lunch menu. Quick video, step wise pictures recipe.

Chow chow is one vegetable that I started eating more after marriage. But in kootu or sambar form.

This curry is adapted from a cookbook. Just altered to make it easy. I have updated the recipe.

The older version had a roast and powder portion, but I make it this way these days and like it. Vj likes it a lot.

Goes well with sambar rice, rasam sadam, podi sadametc. Do check it out and give it a try.

Usually chow chow is not liked by many because of it sweet taste and soft texture, but if it is cooked just right with spices, it could be tasty.

I am big fan of my mami's chow chow sambar.

Recipe card

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Chow chow curry recipe

Chow chow curry, south Indian flavored spicy curry to go as accompaniment for lunch menu. Quick video, step wise pictures recipe. Course Side Dish Cuisine Indian, South Indian Author Raks Anand Servings 4 1x2x3x Cup measurements

Ingredients

• 1 chow chow chayote
• 1 onion
• 10 garlic cloves small variety
• 1 teaspoon red chilli powder
• 1 tablespoon roasted gram dal powder pottu kadalai powder
• ⅛ teaspoon turmeric
• 1 sprig Curry leaves
• Salt as needed
• 2 teaspoon Oil

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard

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Instructions

• Peel the chow chow with a shredder peeler (with ridges), not the straight peeler. Because it has broad opening and easy to get a grip with ridges in it.
• Cut into two and slit into 4 further more.
• Remove the center seed portion with white pith.
• Slice off any skin in the surface.
• Start by first slicing it, then cutting into strips, lastly as tiny cubes.
• Finely chop garlic and onion too.
• Heat a kadai, add oil for tempering. Splutter mustard.
• Add chopped garlic give it a fry, followed by onion and fry until soft.
• In goes chopped chow chow. Add little salt, turmeric and cook covered for 2 mins in low flame. This ensures easy cooking of the veggie.
• Add ½ cup water and required salt, red chilli powder, fennel seeds powder. Mix and cook covered in low flame until veggie is done still not too soft.
• Finally sprinkle pottu kadalai powder and mix well. (If using roasted spice mix powder, add those now).
• Cook for one more minute. Drizzle one or two teaspoon of oil if it is too dry.

Video

Notes

Make sure to cook the chow chow just right, not over cook. YoutubeDo you like short videos? Subscribe now! InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Step by step photos

1. Peel the chow chow with a shredder peeler (with ridges), not the straight peeler. Because it has broad opening and easy to get a grip with ridges in it.

2. Cut into two and slit into 4 further more. Remove the center seed portion with white pith. Slice off any skin in the surface. Start by first slicing it, then cutting into strips, lastly as tiny cubes.

3. Finely chop garlic and onion too.

4. Heat a kadai, add oil for tempering. Splutter mustard. Add chopped garlic give it a fry, followed by onion and fry until soft.

5. In goes chopped chow chow. Add little salt, turmeric and cook covered for 2 mins in low flame. This ensures easy cooking of the veggie.

6. Add ½ cup water and required salt, red chilli powder, fennel seeds powder. Mix and cook covered in low flame until veggie is done still not too soft.

7. Finally sprinkle pottu kadalai powder and mix well. (If using roasted spice mix powder, add those now).

8. Cook for one more minute. Drizzle one or two teaspoon of oil if it is too dry.

Serve as accompaniment for rice. The curry in video and picture are different because of the red chilli powder color difference.