Chow Chow Recipe – Authentic Indian Chayote Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Chow Chow Recipe – Authentic Indian Chayote Curry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Chow Chow curry. Growing up, my grandmother used to make this when Chow Chow was in season, and the aroma would fill the entire house. It’s a simple dish, but packed with incredible taste, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chow Chow recipe is more than just a vegetable curry. It’s a taste of home, a celebration of simple ingredients, and a surprisingly healthy meal. It’s quick to make, perfect for a weeknight dinner, and the subtle sweetness of the Chow Chow pairs beautifully with the warm spices and creamy coconut. Plus, it’s naturally gluten-free and easily adaptable to be vegan!

Ingredients

Here’s what you’ll need to create this delicious Chow Chow curry:

• 1 Chow Chow / Chayote (Big) – about 500g
• 1 Big onion – about 150g
• 5 Garlic cloves
• 1/4 tsp Turmeric powder
• 3/4 tsp Red chilli powder (adjust to your spice preference!)
• 1 tsp Dhania powder (coriander powder)
• 1/2 tsp Garam masala powder
• 1/4 cup Grated coconut – about 30g
• 1.5 tbsp Coconut oil or cooking oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 tsp Chana dal (split chickpeas)
• Few Curry leaves – about 1 sprig
• Salt & water – as needed

Ingredient Notes

Let’s talk ingredients! Chow Chow, also known as Chayote, is a wonderfully versatile vegetable. It’s originally from Mesoamerica, but has become a beloved ingredient in Indian cuisine, especially in South India. It’s low in calories and a good source of Vitamin C.

I prefer using coconut oil for this recipe – it really enhances the flavour. But any cooking oil will work in a pinch! Fresh curry leaves are essential – they add a unique aroma that you just can’t replicate. If you can’t find fresh, dried will do, but use about half the amount.

The spice blend is key here. Mustard seeds, urad dal, and chana dal create a beautiful base flavour when tempered in oil. Don’t skip this step! It really wakes up the spices and adds depth to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop the Chow Chow into bite-sized cubes. Finely chop the onion and mince the garlic.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them turn golden brown.
3. Now, add the curry leaves and let them sizzle for a few seconds. Be careful, they can pop!
4. Add the chopped onion and garlic. Sauté for about a minute, until the onion turns translucent.
5. Time for the spices! Add the turmeric powder, red chilli powder, dhania powder, and garam masala. Mix well, ensuring the spices don’t burn.
6. Add the chopped Chow Chow and mix everything together. Add about 3 tablespoons of water.
7. Close the pressure cooker and cook on high flame for 2 whistles.
8. Once the pressure has released naturally, open the cooker and check for excess water. If there’s too much liquid, boil briefly to dry the curry slightly.
9. Gently toss the curry to avoid making the Chow Chow mushy. Finally, stir in the grated coconut and serve hot!

Expert Tips

Want to make this Chow Chow curry perfect? Here are a few tips I’ve learned over the years:

• Texture is key: Don’t overcook the Chow Chow! You want it to be tender, but still hold its shape.
• Spice it up (or down): Adjust the amount of red chilli powder to suit your taste. Start with less and add more if you like it spicy.
• Tempering is everything: Take your time with the tempering process. It’s the foundation of the flavour.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you’re using oil and not ghee.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to 1/4 tsp or omit it altogether.
  • Medium: Use 3/4 tsp red chilli powder (as per the recipe).
  • Hot: Add 1 tsp or more of red chilli powder, or add a pinch of cayenne pepper.
• Regional Variations: My friend from Kerala adds a small piece of kokum for a tangy flavour. In North India, some people add a touch of amchur (dry mango powder).
• Festival Adaptations: This curry is often made during Onam in Kerala and Ganesh Chaturthi in Maharashtra as part of the festive sadya (feast).

Serving Suggestions

This Chow Chow curry is delicious with:

• Steaming hot rice – a classic pairing!
• Roti or Paratha – perfect for soaking up the flavourful gravy.
• Papadums – for a crispy crunch.
• A side of cooling yogurt – to balance the spices.

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:

• Is Chow Chow easily digestible? Yes, Chow Chow is generally considered easy to digest, especially when cooked well.
• What are the health benefits of Chow Chow? It’s low in calories, a good source of Vitamin C, and contains dietary fiber.
• Can I use frozen coconut instead of grated coconut? Yes, you can, but fresh grated coconut tastes best! If using frozen, thaw it completely before adding.
• What is the best way to peel and chop Chow Chow? The skin can be a little tough. Use a vegetable peeler or a sharp knife to peel it. Then, chop it into cubes.
• Can I make this curry ahead of time? Yes, you can make it a day ahead. The flavours will actually develop even more overnight!
• How can I adjust the consistency of the curry? If it’s too thick, add a little water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

Enjoy this delicious and comforting Chow Chow curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!