Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

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chow chow kuzhambu

Normally I make Chow chow kootu and poriyal as facet dish for rice Or I make sambar for rice including chow chow. As I bored of constructing the identical recipes with chow chow, I used to be in search of a change from these normal stuffs. I discovered this attention-grabbing chow chow kuzhambu and tried it for our lunch. It tastes extra like kurma kuzhambu because it has spices like cinnamon and cloves. I beloved its taste. I combined with plain rice including a touch of ghee and loved it.

Not just for rice, this chow chow kuzhambu tastes nice for chapathi, idli, dosa as properly. Simply alter the consistency of this kuzhambu, make it thick or skinny and serve with the principle dish accordingly.

Pals, do do this straightforward, yummy Chow chow kulambu simply in a strain cooker as proven on this recipe. Even bachelors and workplace goers can do this gravy in your lunch field and dinner. I’m positive you’ll adore it with rice, idli dosa and chapathi.

chow chow kuzhambu

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

 

Delicacies: South Indian

Class: Facet dish

Serves: Serves 3

Prep time: 10 Minutes

Cook dinner time: 20 Minutes

Whole time: 30 Minutes

 

  • Chow chow / Chayote – 2 ( small ones)
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – few
  • Asafoetida / Hing – a pinch
  • Huge onion – 1 (finely chopped)
  • Salt and water – as wanted
  • Coriander leaves – to garnish

To dry roast and grind

  • Coriander seeds – 2 tsp
  • Cumin seeds – 1/2 tsp
  • Pepper corns – 1/2 tsp
  • Cinnamon – 1 inch piece
  • Cloves – 2
  • Crimson chilli – 2
  • Grated coconut – 2 tbsp
  • Tomato – 1 huge or 2 small

HOW TO MAKE CHOW CHOW KUZHAMBU

  1. Wash and peel the pores and skin of chow chow and chop into cubes.
  2. In a kadai, dry roast the coriander seeds, crimson chilli, cumin seeds, pepper, cinnamon and cloves. Take away and grind to a rough powder including grated coconut.
  3. Lastly add one chopped tomato and grind to a easy paste. Put aside.
  4. Warmth oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
  5. Add onion and saute for jiffy. Add the chopped chow chow items, turmeric powder, salt and saute properly.
  6. Add the bottom tomato masala paste and saute for a minute. Add required water. Combine properly, examine for style and strain prepare dinner in low flame for one whistle.
  7. Take away after the strain is launched naturally. Oil floating chow chow kuzhambu can be prepared.
  8. Verify for consistency and boil extra if watery.
  9. Lastly garnish with coriander leaves and serve sizzling with plain rice, idli, dosa and chapathi. Take pleasure in !

METHOD – STEP BY STEP PICTURES

  • Wash and peel the pores and skin of chayote/ chow chow and chop into cubes. Put aside.

  • In a kadai, dry roast coriander seeds, crimson chilli, cumin seeds, pepper, cinnamon and cloves. Take away and grind to a rough powder including grated coconut. Add chopped tomato and grind to a easy paste including required water. Put aside.

chow chow kuzhambu chow chow kuzhambu

  • Warmth oil in a strain cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute until clear.

chow chow kuzhambu

  • Add chopped chow chow items. Saute for a minute. Add the bottom masala paste and saute for jiffy. Add required water, salt and turmeric powder. Combine properly and examine for style. If required, add salt and crimson chilli powder.

chow chow kuzhambu

  • Shut the lid and strain prepare dinner in low flame for one whistle. Swap off the flame. Open the cooker as soon as the strain releases naturally.

  • When you open the cooker, you may see a layer of oil floating on high. Verify for consistency. Add water if its too thick. If its watery, boil for jiffy until you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you’re serving for chapathi, make this kuzhambu thick like kurma and serve it.

    • chow chow kuzhambu
    Take pleasure in !

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  • Add extra crimson chillies whereas roasting for spicy style.
  • Modify the consistency of this gravy as per your requirement. If you’re serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

chow chow kuzhambu
Do this straightforward, yummy Chow chow kuzhambu and revel in !

chow chow kuzhambu recipe
 


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