Last Updated on 1 month by Neha Deshmukh

Chow Chow Capsicum Stir-Fry Recipe – Authentic South Indian Vegetable Dish

Introduction

Oh, this stir-fry! It’s one of those dishes that instantly transports me back to my grandmother’s kitchen. She always had a way of making the simplest vegetables taste extraordinary, and this Chow Chow Capsicum Stir-Fry is a perfect example. It’s a wonderfully flavorful, slightly spicy, and incredibly satisfying South Indian vegetable dish. Trust me, even if you’ve never heard of chow chow before, you’re going to fall in love! It’s quick to make, perfect for a weeknight meal, and a lovely way to explore some unique South Indian flavors.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes – perfect when you’re short on time. The combination of chow chow and capsicum (bell pepper) is surprisingly delicious, and the coconut-spice blend adds a beautiful depth of flavor. Plus, it’s a fantastic way to get your veggies in! It’s a dish that’s both comforting and exciting, and I think you’ll find it becomes a regular in your rotation.

Ingredients

Here’s what you’ll need to make this delightful stir-fry:

• 2 cups chow chow (chayote squash), cut into small cubes (about 250g)
• 1 cup capsicum (bell pepper), cut into small cubes (about 150g)
• ¼ cup grated coconut (about 30g)
• ¾ tsp cumin seeds (about 3g)
• ½ tsp red chilli powder (about 2.5g)
• 2 shallots
• A few curry leaves (about 10-12)
• 2 tsp oil (about 10ml)
• ¼ tsp mustard seeds (about 1g)
• ¼ tsp turmeric powder (about 1g)

Ingredient Notes

Let’s talk about these ingredients for a sec. A little know-how goes a long way!

Chow Chow (Chayote Squash) – A Unique Vegetable

Chow chow, also known as chayote squash, is a mild-flavored vegetable that takes on the flavors of the spices it’s cooked with. It has a slightly crisp texture, even when cooked. Don’t be intimidated by its unusual appearance!

Capsicum Varieties & Flavor Profiles

I usually use green capsicum for this recipe, but you can experiment with red, yellow, or orange for a sweeter flavor and a pop of color. About 150g is perfect, but feel free to adjust to your liking.

The Role of Curry Leaves in South Indian Cuisine

Curry leaves are essential in South Indian cooking. They have a unique, slightly citrusy aroma that adds so much depth to dishes. Don’t skip them! If you can find fresh curry leaves, definitely use those.

Coconut & Spice Blend – Regional Variations

The coconut and spice blend is where you can really customize this dish. Some families add a pinch of coriander powder, while others prefer a bit more chilli powder for extra heat. Feel free to adjust the spices to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. You’ll know they’re ready when they start to splutter and pop – that’s the fun part!
2. Next, toss in the curry leaves. They’ll sizzle beautifully. Then, add the chopped chow chow and capsicum. Give everything a good stir to coat the vegetables in the oil and spices.
3. Now, reduce the heat to low, cover the pan, and let it cook for about 10 minutes, or until the vegetables are tender. If things start to stick, add a sprinkle of water – just a tablespoon or two will do.
4. While the vegetables are cooking, let’s make the coconut mixture. In a blender, coarsely grind the grated coconut, cumin seeds, red chilli powder, and shallots without adding any water. You want a slightly coarse paste, not a smooth puree.
5. Once the vegetables are cooked, add the coconut mixture to the pan. Season with salt and mix everything thoroughly.
6. Cook uncovered for another 3-4 minutes, stirring constantly, until the flavors have melded together. Give it a taste and adjust the salt if needed.
7. And that’s it! Remove from heat and serve warm.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• For a richer flavor, you can temper the oil with a pinch of asafoetida (hing) along with the mustard seeds.
• If you don’t have a blender, you can finely chop the ingredients for the coconut mixture instead. It will take a little more effort, but it will still taste delicious.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like things really spicy, add an extra pinch of red chilli powder or a finely chopped green chilli. For a milder flavor, reduce the amount of chilli powder.
• Festival Adaptations (Onam/Vishnu Bhojan): This stir-fry is a wonderful addition to a traditional South Indian sadya (feast) served during festivals like Onam or Vishnu Bhojan.

Serving Suggestions

This Chow Chow Capsicum Stir-Fry is best served warm with steamed rice. It also pairs beautifully with rasam (a tangy South Indian soup) and some crispy banana chips. It’s a complete and satisfying meal! My family loves it with a side of yogurt too.

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

What is Chow Chow and where can I find it?

Chow chow, or chayote squash, is a pear-shaped vegetable with a light green skin. You can usually find it at Asian grocery stores or farmers’ markets.

Can I use frozen coconut for this recipe?

While fresh grated coconut is best, you can use frozen grated coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.

How can I adjust the heat level of this stir-fry?

Adjust the amount of red chilli powder to control the spice level. You can also add a finely chopped green chilli for extra heat.

What is the best type of rice to serve with this dish?

I recommend serving this stir-fry with steamed white rice, like basmati or jasmine rice. But any type of rice you enjoy will work!

Can this be made ahead of time?

You can prepare the coconut mixture ahead of time and store it in the refrigerator. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.