Kamala's Corner

Chow Chow Poricha Kuzhambu

Chow Chow Poricha Kuzhambu

Recipe rating: N/A
Recipe by S Kamala Course: KuzhambuCuisine: IndianDifficulty: Easy


Prep time


Cooking time



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.


  • Chow Chow – 1 No

  • 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


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