Chow chow poriyal recipe is a simple and easy South Indian style chayote squash side dish. This recipe has chow chow flavored with coconut and spices. This mildly spiced poriyal recipe is easy and does not take a long time to make. Especially in hot summers when I want to finish making a meal as quickly as possible.
The pale green chayote squash, is widely used in South Indian cuisine. Apart from chow chow poriyal another dish that I equally like is chow chow kootu.
As for health benefits, chow chow is low in calories and is a good source of dietary fiber and Vitamin C. It has a cooling effect on the body and is perfect to eat during hot summers. Chayote has a rather bland taste and in this recipe, it is pepped up by adding spices. The coconut added at the end gives a nice earthy flavor to this dish. I love the simplicity and flavor of this delicious side dish.
For other poriyal recipes do check out
Lets move on to the recipe for easy chow chow poriyal with step by step photos.
how to make chow chow poriyal
- Peel the chow chow, de-seed and chop the chow chow into small cubes. Boil the chow chow along with salt and a pinch of turmeric powder till it turns soft. Heat oil in a pan. Add mustard seeds. Once they splutter, add urad dal, asafoetida and dry red chillies. Fry till dal turns brown. Then add fennel seeds and curry leaves.
- Fry for a few seconds and then add the cooked chow chow. Fry on a low flame for 2-3 minutes. Finally add the grated coconut. Stir fry on high heat for a minute and remove from heat.
- Chow chow poriyal is now ready to be served.
Chow Chow Poriyal | South Indian Chayote Squash Recipe
- 1 1/2 cups chopped chow chow / chayote squash
- 2 tbsp fresh grated coconut
- 1/4 tsp mustard seeds
- 1/2 tsp fennel seeds / sombu
- 1/2 tsp split urad dal / black gram dal (without skin) / ulutham paruppu
- 2 dry red chillies
- A pinch of turmeric powder
- A pinch of asafoetida
- A few curry leaves
- 1 tsp oil
- Salt to taste
- Peel the skin of chow-chow, remove the seed and cut the peeled chow chow into small cubes.
- Boil the chow chow cubes along with salt and a pinch of turmeric powder in 1 cup of water.
- Once chow chow becomes tender, remove and keep aside.
- Heat oil in a kadai or pan. Add mustard seeds.
- When mustard seeds splutter, add urad dal, dry red chillies and asafoetida.
- Fry till dal turns golden brown.
- Then add fennel seeds and curry leaves. Saute for a couple of seconds.
- Now add the cooked chow chow.
- Fry on low flame for 2-3 minutes.
- Finally add the grated coconut and stir fry on high heat for a minute and remove from heat.
- Chow chow poriyal is ready to be served.