Wednesday, September 3, 2014

Chow Chow Thengai Paal Kuzhambu - Chayote Coconut Milk Kuzhambu

My mom and sister used to make this chow chow kuzhambu very frequently. This is not a widely prepared curry thoughThis is an alternative to the usual tamarind based kuzhambu varieties. Coconut milk has got lot of health benefits. They are extensively rich in Iron, calcium, potassium, magnesium and zinc. They improve the digestive system and promotes digestion. They also boosts up the immune system. On the other hand Chow Chow/Chayote is also low in calories and high on nutrition. So they make the best pair. Chow chow has a kind of mild sweet taste and so the coconut milk. While consuming, add a tsp of ghee to the white rice and mix this kuzhambu with the rice. Papads are the best combination. Any dried bean poriyal will go well as an accompaniment. I made this along with Red Lobia (Black eyed Beans) Poriyal.

How to choose a chow chow?

Choose chow chow that is green, firm and with no brown spots or no signs of sprouting.  They should have firm round edges, with a bright to dark green color.

Now to the recipe!


Chow Chow - 1
Onion - 1
Tomato - 1
Red Chilli Powder - 1 tsp
Cumin Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 1/2 cup
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few


Extract Coconut Milk -Take 3-4 tbsp of grated coconut in a mixie jar, grind for few seconds. Then, add about 1/4 to 1/2 cup of water and grind to a smooth paste. Strain the ground coconut using a tea strainer or a soft cloth. Press it with a ladle or squeeze to extract as much milk as possible. For this recipe the coconut milk should be thick, so do not add more water for extracting more milk. Coconut milk is ready. Set aside.

Cut the onions and tomatoes. Peel the chow chow and cut them into small cubes.

Take a pressure cooker, add oil and do the tempering. Then add the onions and saute until they turn transparent. Now add the chopped tomatoes and fry for few seconds.

Then add the cubed chow chow and add salt, turmeric powder, red chilli powder and cumin powder and stir well. Add enough water to pressure cook the vegetable, say 1/2 cup of water. Close the lid and cook for 1 whistle and simmer for 2 mins. Turn off the flame.

Once the pressure subsides, add the extracted coconut milk and bring to a boil. Allow this to boil and thicken for couple of minutes. Turn off the flame once the gravy thickens. Do not boil for long time. Healthy and yummy chow chow kuzhambu is ready to be served. Enjoy along with hot rice, ghee and papad.

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