Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.
Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.
Quick Notes for US & Abroad Kitchens
In the US, chow chow is sold as chayote. Use a 240 mL cup, a 15 mL tablespoon and a 5 mL teaspoon; metric equivalents are approximate. Measure water with the same cup throughout. Pressure cook on low for one whistle and allow the pressure to release naturally. Add water gradually for a pourable gravy with rice, idli or dosa, or simmer longer for a thicker chapathi accompaniment.
Chow chow kuzhambu recipe
Ingredients
Main Ingredients
- 2 small Chow chow / Chayote ( small ones)
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- ¼ tsp Cumin seeds
- few leaves Curry leaves few
- pinch Asafoetida / Hing
- 1 large Big onion (finely chopped)
- Salt and water as needed
- Coriander leaves to garnish
To dry roast and grind
- 2 tsp Coriander seeds
- ½ tsp Cumin seeds
- ½ tsp Pepper corns
- 1 inch Cinnamon
- 2 whole Cloves
- 2 whole Red chilli
- 2 tbsp Grated coconut
- 1 large Tomato
Instructions
- Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside.
- In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.
- Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent.
- Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder.
- Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally.
- Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it.
Notes
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Frequently Asked Questions
Chow chow is chayote, a mild vegetable used here as the main ingredient in this South Indian kuzhambu.
Serve it with rice, idli, dosa or chapati. Adjust the gravy thickness to suit the meal.
Cook on low for one whistle and allow the pressure to release naturally, as described in the recipe.
Use less water and simmer the kuzhambu until it reaches the consistency you prefer.
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Useful blog. thank you for sharing to us.
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