Friday, July 15, 2016

Chow Chow (Chayote Squash) Thogayal ~ Day 156

Here is a simple and delicious thogayl (a thick, coarse chutney) recipe made with one of my favorite vegetable chow chow,  also known as chayote squash.  This thogayal is typically served with hot steamy rice, but it also goes well with idli, dosai, or even chapati.  

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

  • Chow chow / Chayote squash - 3
  • Whole white Urad dal - 1/4 cup
  • Chana dal - 2 tbsp
  • Dried red chillies - 6 or to taste
  • Asafoetida - a generous pinch
  • Tamarind - a small marble sized 
  • or Tamarind paste - 1 tsp
  • Freshly grated coconut - 2 tbsp
  • Salt - to taste
  • Oil - 3 tbsp

  1. Wash and cut open the chow chow / chayote squash.  Remove the soft pit in the center and roughly chop into cubes, with the skin.
  2. Heat 1 tbsp oil in a deep skillet.  Add the urad dal, chana dal, red chilies, and tamarind.  Fry until the dals turn golden brown.  Add asafoetida and stir.  Transfer the mixture to a bowl.  Set aside.
  3. Heat the remaining oil in the same skillet.  Add the squash and saute until soft, over medium heat, stirring often.  Let cool completely.
  4. Place the dal mixture and coconut in a blender along with salt.  Grind into a coarse paste without adding any water.  Add the squash and pulse until well incorporated with the dal mixture.
  5. Serve with rice topped with a dollop of ghee/clarified butter or sesame oil (nallenai).

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