Chayote Curry Recipe – Authentic South Indian Chow Chow with Dal

Last Updated on 2 months by Neha Deshmukh

Chayote Curry Recipe – Authentic South Indian Chow Chow with Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Chayote Curry, also known as Chow Chow Curry. This isn’t just any curry; it’s a taste of South India, packed with comforting spices and a delightful tang. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a simple dish, but incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Chayote Curry is more than just delicious. It’s quick to make – ready in under 30 minutes! It’s also a fantastic way to enjoy a slightly underappreciated vegetable. The combination of the mildly sweet chayote with the earthy dals and tangy tamarind is just chef’s kiss. Plus, it’s naturally vegetarian and easily made vegan.

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 1 medium Chayote / Chow chow
• 1 small gooseberry size Tamarind
• 3-4 Red chillies
• 1 tsp Urad dal (split black lentils)
• 1 tsp Channa dal (split chickpeas)
• 1 pinch Hing / Asafetida
• 1 tbsp Oil
• Salt as needed
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chayote (Chow Chow) – Varieties & Selection

Chayote, or Chow Chow, looks a bit pear-shaped and has a light green skin. It’s a versatile vegetable with a mild, slightly sweet flavor. When choosing, look for firm, unblemished chayotes. They should feel heavy for their size.

Tamarind – Choosing the Right Kind

Tamarind is key to that signature South Indian tang. I prefer using a small, sour piece of tamarind pulp. You can find it in Indian grocery stores. If using tamarind paste, start with about 1 tablespoon and adjust to taste.

Dals (Urad Dal & Chana Dal) – Importance & Substitutions

Urad dal and chana dal add a lovely nutty flavor and texture to the curry. They’re traditionally used in South Indian cooking. If you can’t find chana dal, you can substitute with moong dal, but the flavor will be slightly different.

Hing (Asafetida) – Regional Uses & Benefits

Hing, or asafetida, is a powerful spice with a unique aroma. It adds a savory depth to the curry and is also known for its digestive properties. A little goes a long way! If you’re sensitive to the smell, you can use a tiny pinch or omit it, but it really does add something special.

South Indian Oil – Traditional Choices

Traditionally, South Indian cooking uses groundnut oil or coconut oil. Both impart a lovely flavor. You can also use vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a kadai (a deep, round-bottomed wok) over medium heat.
2. Add the red chillies, urad dal, chana dal, and hing. Roast them until the dals turn golden brown and fragrant – this usually takes about 2-3 minutes. Be careful not to burn them!
3. Remove the roasted dal mixture from the kadai and set it aside.
4. Now, peel and finely chop the chayote. Sauté it in the same pan until it softens slightly – about 5-7 minutes. Don’t worry about cooking it completely, as it will cook further in the curry. Let it cool down a bit.
5. Once cooled, grind the roasted dal mixture, cooked chayote, tamarind, salt, and just enough water to form a coarse paste. You don’t want it too smooth!
6. That’s it! Your Chayote Curry is ready.

Expert Tips

• Don’t skip roasting the dals – it really enhances their flavor.
• Adjust the amount of red chillies to your spice preference.
• Taste and adjust the salt and tamarind levels as needed.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder curry, reduce the number of red chillies or remove the seeds. For extra heat, add a pinch of cayenne pepper.
• Regional Variations – Tamil Nadu vs. Kerala Style: In Tamil Nadu, they often add a touch of jaggery to balance the sourness. In Kerala, coconut milk is sometimes added for a richer, creamier curry. My friend from Kerala always adds a splash of coconut milk – it’s divine!
• Festival Adaptions – Incorporating into a South Indian Sadhya: This curry is a wonderful addition to a traditional South Indian Sadhya (festive vegetarian meal).

Serving Suggestions

Serve this Chayote Curry hot with steamed rice drizzled with a little sesame oil. It also pairs beautifully with roti or paratha. A side of papadums adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is Chayote and where does it grow?

Chayote is a type of squash native to Mexico and Central America. It’s now grown in many parts of the world, including India, where it’s known as Chow Chow.

Can I use a different type of dal in this recipe?

You can, but the flavor will change. Moong dal is a good substitute for chana dal.

How can I adjust the sourness of the curry?

Add more or less tamarind, or a squeeze of lemon juice. A tiny pinch of jaggery can also help balance the sourness.

What is Hing and can I omit it?

Hing is asafetida, a pungent spice. You can omit it if you don’t have it or dislike the smell, but it adds a unique flavor.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.