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
- 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
- Firstly soak Split Chickpeas/Chana dal in water for 30 Mins and pressure cook for 2 whistles.
- Do not discard the cooking water which we use later in the curry.
- Meanwhile, wash, remove skin and finely chop Chow-Chow and keep it aside.
- Similarly, finely chop onions and slit the chilly and keep it aside.
- Once ready, heat a pan, add oil.
- Once the oil is hot add mustard seeds, cumin seeds, and curry leaves.
- After a minute add in slit green chilly, onions, turmeric powder, ½ teaspoon salt and saute until onions are translucent.
- Once onions turn translucent, add in chopped chow-chow, ginger garlic paste, 1 teaspoon salt and fry until raw smell goes off.
- Once the raw smell reduces, add in chilly powder, cumin powder, coriander powder and cook for 2 minutes.
- Once the chow-chow is cooked, add in pressure cooked split chickpeas, cover and cook for 2 minutes.
- Once cooked for 2 minutes, add in finely chopped coriander leaves and mix well.
- Once mixed, pour in coconut milk, little split chickpeas water and cook for 2 minutes.
- Once boiled, add in remaining split chickpeas stock, bring it to boil, then simmer it, cover and cook for 5 more minutes.
- 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.
- 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.
- Sieve the mixture to get coconut milk.
- Alternatively, grate the coconut, add in some warm water and squeeze well to extract the milk.