ChowChow Poriyal The chayote (Sechium edule), chow-chow is commonly available in southern part of india. We can do thugayal or poriyal and it can be added to avail or poritha kuzhambu.

Grated coconut2 Teaspoon
SaltTo Taste
TurmericA Pinch

For Seasoning:
Oil2 Teaspoon
Mustard Seeds1 Teaspoon
Mustard Seeds1 Teaspoon
Urdhal1 Teaspoon
Red Chilli1

ChowChow Poriyal


  1. Peel the skin of Chowchow and finely Chop the chowchow and clean it with water and strain it and keep it aside
  2. Heat the oil in the pan, add mustard seeds and when the mustard seeds starts to sputter add the urdhal and fry till it becomes golden brown
  3. Add broken chilli and then add chopped chowchow
  4. Sprinkle some water and add a pinch of turmeric and necessary salt and allow the chowchow to cook completely
  5. When the chowchow is cooked add grated coconut and mix it well and remove from flame
  6. The yummy chowchow poriyal is ready to serve

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  1. tried it and it cameout very nice. It is important that ChowChow is young so make sure of itwhen you pick frm store.Thanks for the nice poriyal!