Chow Chow or Chayote Squash is one of the healthy vegetable with less calories. We usually make stew using this vegetable, but we can also make healthy and tasty poriyal. In this recipe, I have enriched the poriyal by adding onions, capsicum and coconut. We can make plain stir-fry as well, but the addition of onions and capsicum adds a nice flavor to the dish. This Chow Chow Poriyal ( Chayote Squash Stir-Fry) goes well with any Kuzhambu or Rasam Rice.
Tips to make tasty chow chow poriyal
- Make sure you don’t overcook the chayote squash or it will get mashed up
- Addition of onion and capsicum are optional. You can make this poriyal without these vegetables as well. But addition of these vegetables enrich the taste of the poiryal. I would recommend you to include capsicum/onion while making this stir-fry.
- Instead of grinding the coconut, you can just add the fresh coconut at last. Addition of Jeera, Rosted Gram increase the flavor and taste.
- To make it quicker, you can cook the vegetable in pressure cooker and add it with Tempering and finally add the coconut powder.
- You can also add moong dal along with the vegetable and cook it together. It would another interesting variation.
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Recipe Card to make Chow Chow Poriyal
Chow Chow Poriyal Recipe | Chayote Squash Stir-Fry Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 180kcal
Chow Chow Poriyal is one of the simple stir-fry and easy to make. Chow Chow along with onion, capsicum and coconut makes this poriyal more interesting. This poriyal goes well with any South Indian main courses like Kuzhambu, sambar or rasam varieties.
Print Recipe
Ingredients
- 2 nos Chayote Squash (Chow Chow) (approx 300 grams)
- ½ nos Green Capsicum
- 1 nos Onion
- 1½ teaspoon Salt adjust to your taste
- ¼ teaspoon Turmeric Powder
For Grinding
- 2 tablespoon Grated Coconut
- 2 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)
- 1 teaspoon Cumin Seeds
For Tempering
- 2 tablespoon Oil preferably cocout oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Split Urad Dal
- ½ teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 nos Red Chili adjust to your spice level
- 1 sprig Curry leaves
Instructions
Preparation
- Wash the Chow Chow, peel the skin and cube it to small sizes. Finely chop the green capsicum, onion and keep it aside.
Grinding coconut powder
- Take the roasted gram dal, grated coconut and cumin seeds to the mixer jar and grid it to a dry powder
Start with Tempering
- Heat oil in a pan, add mustard seeds and allow it to sputter. Then add the split urid dal, channa dal and fry it till they turn golden brown. Also add few curry leaves and a red chilli and saute for few seconds
Let's start making the poriyal
- Add the finely chopped onions and saute till they are translucent. Then, add the chopped capsicum and saute them for couple of mintues. We need the curnchy caspsicum hence don't fry for longer
- With this add chow chow pieces. Add Turmeric powder, Salt and stir-fry for 2 minutes in high flame.
- Add half cup of water (or as requried quanity of water) and allow the chow chow to cook completely and becomes soft. Usually it takes about 10 minutes for the vegitable to cook and the water to completely evaporte.
- Once the chow chow is cooked and the water is fully evaporated, add the ground coconut powder and mix well. Keep it in flame for another minute and finally switch off the flame
- Serve the delicious Chow Chow Poriyal as an accompaniment for any South Indian main courses and enjoy the dish!
Video
Notes
- Addition of onion and capsicum are optional. You can make this poriyal without these vegetables as well.
- Instead of grinding the coconut, you can just add the fresh coconut at last.
- To make it quicker, you can cook the vegetable in pressure cooker.
- You can also add moong dal along with the vegetable and cook it together.
Nutritional Info
Nutrition Facts
Chow Chow Poriyal Recipe | Chayote Squash Stir-Fry Recipe
Amount Per Serving (1 cup)
Calories 180
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 21g7%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
- Finely chop the onion, chow chow and capsicum and set it aside
- Heat oil in a pan, add mustard seeds and allow it to sputter. Then add the split urid dal, channa dal and fry it till they turn golden brown. Also add few curry leaves and a red chilli and saute for few seconds
- Then add the finely chopped onions and saute till they are translucent. Then, add the chopped capsicum and saute them for couple of mintues. The capsicum should not be mushy they should be crunchy.
- Add chow chow pieces along ith turmeric powder and salt and stir-fry for 2 minutes in high flame. Add a cup of water and allow the chow chow to cook completely and becomes soft
- Meanwhile, take the roasted gram dal, grated coconut and cumin seeds to the mixer jar and grid it to a dry powder
- Once the chow chow is cooked, add the ground coconut powder and mix well. Keep in flame for another minutes, and switch off the flame
- Serve the delicious Chow Chow Poriyal as an accompaniment for any South Indian main courses and enjoy the dish!
