Chow Chow or Chayote Squash is a vegetable used for making Sambar, Mezhkkupuratti, Poriyal etc.
I guess Chayote Squash is not very common in Kerala. It is known as Bangalore Kathrikka or Sheema Katrikka in Malayalam. I decided to try a Curry with Chow Chow and Grated Coconut, I followed the traditional Kerala recipe for curries made with coconut. The outcome was excellent and we savoured it with rice. My husband was trying to guess the vegetable. He thought it was Kumbalanga (Ash Gourd) or Vellarikka (Cucumber) 🙂
Here is the recipe for the Simple Chow Chow Thenga Aracha Curry.
- Chow Chow – 1 (peel the skin and dice it into medium sized pieces)
- Turmeric Powder – 1/4 tsp
- Slit Green Chillies – 2
- Water – As required
- Salt – As required
- Coconut – 3 tbsp
- Cumin (Jeera powder) – 1/2 tsp
- Turmeric – A pinch
- Green Chillies – 2
- Water – 1/4 cup
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Curry Leaves – A sprig
- Sliced shallots – 4 or 5
- Pressure cook Chayote Squash along with a pinch of salt, green chillies and 1/4 tsp turmeric for around 5 -7 minutes or upto 1 whistle. Add around 1 cup of water to pressure cook the chayote squash.
- Meanwhile grind coconut, cumin/jeera powder, green chillies along with a pinch of turmeric and 1/4 cup of water to form a paste.
- Add the coconut paste to the cooked Chayote Squash and mix well and simmer it for 5-7 minutes.
- Season the curry with mustard seeds, shallots and curry leaves.