Chow chow sambar is a traditional sambar preparation popular in and around the districts of Tamil Nadu. Sambar is generally prepared at every home with any one or more vegetable, lentils and spices cooked together in a tangy soup. In this recipe, chow chow or chayote is added and cooked with lentil to make an excellent dish.
The dish is creamy, smooth and a brilliant combination of all flavours. This healthy and nutritious stew like dish goes well with hot rice. Chow chow sambar is more of a Tamil Brahmin dish as most Brahmins in Tamil Nadu cook the vegetables by steaming them and then season with mustard seeds, hing, curry leaves which are the basic key ingredients that brings out awesome flavours in the tadka and also keeps the nutrients values intact.
Most South Indian dishes especially from Tamil Nadu are epitome of simplicity, delicate flavours and minimal seasoning yet the dishes are yummy and delicious. They are quick to prepare and extremely easy to put together. The dish is also comforting, refreshing and economical to cook every day.
Chow chow or is also known as Chayote or Chayote Squash or Bangalore Eggplant which is uncomplicated and is soothing to the palate and digestion. Chow chow is also used in making Chow chow kootu, Bisi bele Bhath etc. Chow chow is a summer squash and bland and watery in taste.
It complements well with light seasoning along with coconut, intensifying the flavour and overwhelming the squash itself. So next time when you plan to make Sambar, do try adding this simple chow chow that will do wonders to uplift the taste of your dish along with other spices.
Check out the video for preparing this appetizing dish:
How to prepare Chow Chow Sambar:
Chow chow - 1 no
Red chillies - 2-3 nos
Mustard - 1 tsp
Cumin - ½ tsp
Curry leaves - few sprigs
Shallots - 10—12 nos
Hing - pinch
Turmeric - ¼ tsp
Salt - to taste
Water - as required
Tamarind juice - 1 cup
Tomatoes, sliced - 1 cup
Sambar powder - 3 tbsp
Ground coconut - ¼ cup
Tur dal, cooked - 2 cups
Coriander leaves - few
Methi seeds - ¼ tsp
- Peel the chow chow or Bangalore eggplant or chayote and cut into small cubes. Keep aside.
- In a pan, heat oil. Add mustard and when they splutter, add cumin seeds, red chillies, curry leaves, hing and shallots.
- Sauté well for few minutes or till shallots turn slightly golden brown. Add turmeric powder, salt to taste and little water and mix well.
- Now, add tamarind juice, sliced tomatoes, sambar powder and ground coconut paste.
- Allow the contents to boil well so that the chow chow is cooked and soft.
- Finally add cooked and mashed toor dhal. Medium the flame.
- Allow the contents to thicken.
- Garnish with chopped coriander leaves.
Chayote is a popular ingredient in a variety of Mexican, Indian and Latin American dishes. Related to the cucumber and zucchini, chayote has a mild, somewhat sweet flavour. This vegetable is low in calories, adds a bit of fiber to your diet and packed with vitamins and other nutrients.
Chow chow has no cholesterol or fat and is also extremely low in sodium, having only 3 mg in one-half cup.
To try some of your favorite recipes, do click on: www.vahrehvah.com
You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma
Enjoy Cooking! Keep Smiling…