Chow Chow Poricha Kuzhambu

Chow Chow Poricha Kuzhambu is a delicious South Indian dish made with chayote squash cooked in a flavorful coconut-based gravy. This traditional recipe is a perfect blend of spices and coconut. It creates a rich and aromatic curry. The curry pairs perfectly with steamed rice or dosa. The unique taste comes from the roasted and ground spice mix. This spice mix adds a depth of flavor to the kuzhambu. Try this authentic recipe to experience the rich culinary heritage of South India.

How to make

Chow Chow Poricha Kuzhambu is a flavorful South Indian dish. It is made with chow chow (also known as chayote) and green gram dhal. To prepare it, start by cooking the green gram dhal with a pinch of turmeric until soft. Meanwhile, peel and chop the chow chow, placing it in a pot with just enough water to cover. Add sambar powder, turmeric, and salt, and cook until the vegetables are tender. Once cooked, mix in the dhal and bring to a boil. For added richness, grind together coconut, green chili, and cumin into a fine paste. Stir this paste into the vegetable mixture. If the kuzhambu is too thick, adjust the consistency with a little water. Finally, season with mustard seeds and curry leaves for an aromatic finish. Enjoy this nutritious and comforting dish with rice or roti!

Chow Chow Poricha Kuzhambu recipe

Chow Chow Poricha Kuzhambu

Recipe by S Kamala

Course: KuzhambuCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

A gravy recipe made with chow chow (Bangalore Kathirikai) and can be served with rice. You can make the above Kootu using snakegourd (Pudalangai) instead of chow chow. Chow chow is also called as Chayote.

Ingredients

• Chow Chow – 1

• Green Gram Dhal – ½ cup

• Coconut gratings – 1 tablespoon

• Jeera – ½ teaspoon

• Green chilli – 1

• Sambar powder – 1 teaspoon

• Turmeric powder – a pinch

• Salt – ½ teaspoon

• Oil – 1 teaspoon

• Mustard – ½ teaspoon

• Curry leaves – few

Directions

• Cook green gram dhal along with a pinch of turmeric powder till soft.
• Remove the skin from chow chow and cut into small pieces. Put it in a vessel and add just enough water to cover the vegetable.
• Add sambar powder, turmeric and salt and cook till the vegetables are soft.
• Add the cooked dhal. Allow to boil.
• Grind coconut, green chilli and jeera to a fine paste. Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid.
• Season it with mustard and curry leaves.

Notes

• You can also add a small onion chopped finely while seasoning.