Chow-Chow Curry with Coconut Milk

Chow-Chow Curry with Coconut Milk/Chayote Curry

Chow-Chow Curry with Coconut Milk is one of the two ways which I prepared the other day. The other is the Kura/Palya/Kootu/semi-dry based.

Also called chayote/Seema Vankaya(Telugu), Seeme Badnekai (Kannada) is a rich source of vitamin C that belongs to a GOURD family and is kind of Pear-shaped.

Its skin is a little hard to peel but cooks within no time, an easy option to make when has no time and are also used in SAMBAR a stew-like dish.

For the curry version, I used coconut milk from Maggie Coconut Powder. This is very handy when there is no time to make Homemade Coconut Milk.

I usually prefer Homemade coconut milk to the store-bought ones as it locks the natural flavour of coconut. 🙂

Now let’s jump into the step by step procedure of the recipe.

  • Chow-Chow/Chayote/Seema Vankaya/Seeme Badanekai-2
  • Split Chickpeas/Chanagapappu/Kadalebele-½ Cup or 2 Tablespoons
  • Onions/Ullipaayalu/Eerulli-1
  • Mustard Seeds/Aavaalu/Saasive-1 Teaspoon
  • Cumin Seeds/Jeelakarra/Jeerige-1 Teaspoon
  • Curry Leaves/Karivepaaku/Karbevsoppu-1 Sprig
  • Chilies/Pachi Mirapakayalu/Hasi Menshinkai-1
  • Turmeric Powder/Pasupu/Harsina-½ Teaspoon
  • Chilly Powder/Kaaram/Kaharada Pudi-1 Teaspoon
  • Ginger garlic Paste/Allam Vellulli Mudda/Shunti Bellulli Mudde-1 Teaspoon
  • Coriander Powder/Dhaniyaala Podi/Dhaniya Pudi-1 Teaspoon
  • Cumin Powder/Jeelakarra Podi/Jeerige Pudi-1 Teaspoon
  • Coconut Milk/Kobbari Paalu/Thenginkai Haalu-½ Cup ( Increase or Decrease)
  • Coriander leaves/Kotthimeera/Kothambari soppu-½ bunch
  • Water-2 Cups (Increase or Decrease according to the desired consistency)
  • Oil-1 Teaspoon
  • Salt- As Required
Procedure for Chow-Chow Curry with Coconut Milk
  1. Firstly soak Split Chickpeas/Chana dal in water for 30 Mins and pressure cook for 2 whistles.
  2. Do not discard the cooking water which we use later in the curry.
  3. Meanwhile, wash, remove skin and finely chop Chow-Chow and keep it aside.
  4. Similarly, finely chop onions and slit the chilly and keep it aside.

    Ingredients-Onions,green chilly,Chow-chow
  5. Once ready, heat a pan, add oil.
  6. Once the oil is hot add mustard seeds, cumin seeds, and curry leaves.
  7. After a minute add in slit green chilly, onions, turmeric powder, ½ teaspoon salt and saute until onions are translucent.
  8. Once onions turn translucent, add in chopped chow-chow, ginger garlic paste, 1 teaspoon salt and fry until raw smell goes off.

    Chow-chow, Ginger-garlic paste
    Chow-chow, Ginger-garlic paste
  9. Once the raw smell reduces, add in chilly powder, cumin powder, coriander powder and cook for 2 minutes.

    Spice Powders-Chilly powder,cumin powder,coriander powder
    Spice Powders-Chilly powder, cumin powder, coriander powder
  10.  Once the chow-chow is cooked, add in pressure cooked split chickpeas, cover and cook for 2 minutes.

    Cooked Split Chickpeas added
    Cooked Split Chickpeas added
  11. Once cooked for 2 minutes, add in finely chopped coriander leaves and mix well.

    Coriander Leaves Added
    Coriander Leaves Added
  12. Once mixed, pour in coconut milk, little split chickpeas water and cook for 2 minutes.
  13. Once boiled, add in remaining split chickpeas stock, bring it to boil, then simmer it, cover and cook for 5 more minutes.
  14. Once cooked check for salt, remove from heat and serve with steaming hot white rice or brown rice.

You can cook split chickpeas/chana dal in a saucepan with 2 cups of water.

  1. To extract coconut milk at home-chop a fresh coconut, put it in a mixer jar, add in some water and run until a paste.
  2. Sieve the mixture to get coconut milk.
  3. Alternatively, grate the coconut, add in some warm water and squeeze well to extract the milk.

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