Chow Chow Recipe- Authentic Indian Chayote Squash Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Chow Chow Recipe: Authentic Indian Chayote Squash 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 whenever Chow Chow was in season, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you. This isn’t just a recipe; it’s a little piece of my family’s culinary heritage.

Why You’ll Love This Recipe

This Chow Chow curry (also known as Chayote Squash Curry) is a delightful blend of subtle sweetness from the chow chow, aromatic spices, and creamy coconut. It’s surprisingly easy to make, even if you’ve never worked with Chow Chow before. Plus, it’s a wonderfully healthy and satisfying meal, perfect with a steaming bowl of rice. You’ll love how the flavors meld together – it’s truly a taste of South Indian comfort food!

Ingredients

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

• 2 medium chow chow (chayote squash)
• 2 teaspoon oil (for the initial boil)
• 1 whole cardamom pod
• 1 whole clove
• 1 small piece cinnamon stick
• 2 teaspoon fennel seeds
• 2 medium onions
• 6 cloves garlic
• 1 sprig curry leaves
• 2 medium tomatoes
• 1 teaspoon salt
• 0.25 teaspoon pepper powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 teaspoon coriander powder
• 0.5 cup shredded coconut
• 1 teaspoon oil (for seasoning)
• 0.25 teaspoon cumin seeds
• 0.25 teaspoon fennel seeds
• 2 sprigs curry leaves

Ingredient Notes

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

• Chow Chow (Chayote Squash) – A Unique Vegetable: This pear-shaped vegetable is mild in flavor, making it a fantastic canvas for spices. It has a slightly crisp texture when raw and becomes wonderfully tender when cooked.
• Spices – The Heart of Indian Flavor: Don’t be intimidated by the whole spices! They really do add a depth of flavor you just can’t get from ground spices. If you can, try to find them – it’s worth it!
• Coconut – Regional Variations & Uses: Freshly shredded coconut is traditional, and it really shines in this recipe. But unsweetened desiccated coconut works in a pinch.
• Oil – Choosing the Right Oil for Authentic Taste: I prefer using coconut oil for an extra layer of flavor, but any neutral cooking oil like vegetable or sunflower oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dice your chow chow into bite-sized pieces. Place them in a pot with 2 cups of water and boil until they’re tender, about 10-15 minutes. Once cooked, drain the water and set the chow chow aside.
2. Now, heat 2 teaspoons of oil in a pan over medium heat. Add the cardamom pod, clove, cinnamon stick, and fennel seeds. Fry for about 30 seconds, or until they become fragrant – you’ll know it when you smell that amazing aroma!
3. Add the chopped onions, minced garlic, and curry leaves to the pan. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Next, add the chopped tomatoes, salt, turmeric powder, pepper powder, chili powder, and coriander powder. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften and the spices are well combined.
5. Stir in the shredded coconut and fry for 2-3 minutes. Let the mixture cool slightly, then grind it into a smooth paste using a little water. This is your flavor base!
6. In a separate pan, heat 1 teaspoon of oil. Add the cumin seeds, fennel seeds, and curry leaves. Let them crackle – this is important for releasing their flavors.
7. Add the ground coconut paste and the cooked chow chow to the pan. Add enough water to reach your desired consistency – I like mine slightly saucy. Bring the curry to a boil, then reduce the heat and simmer for about 5-10 minutes, allowing the flavors to meld together.
8. Finally, remove from heat and serve hot with steamed rice. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Consistency: Add water gradually to the curry. You can always add more, but it’s hard to take it out!
• Balancing the Spice Levels: Feel free to adjust the amount of chili powder to your liking. Start with less and add more if you prefer a spicier curry.
• Preparing the Coconut Paste: A high-speed blender will give you the smoothest paste. If you don’t have one, just blend for a little longer.
• Working with Chow Chow: Chow Chow can sometimes be a little watery. If yours is, you might need to cook it for a bit longer to remove excess moisture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil to ensure it’s plant-based.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): My family loves a medium spice level, but feel free to adjust the chili powder to your preference. For a milder curry, use ½ teaspoon of chili powder. For a hotter curry, use 1 ½ teaspoons or more!
• Festival Adaptations (Onam, Ganesh Chaturthi): This curry is often served as part of a traditional Onam Sadhya or during Ganesh Chaturthi celebrations.

Serving Suggestions

This Chow Chow curry is best served hot with:

• Steamed rice (Basmati is my favorite!)
• Roti or Paratha
• A side of yogurt or raita to cool things down

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. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

What exactly is Chow Chow, and where can I find it?

Chow Chow, also known as Chayote Squash, is a pear-shaped vegetable with a mild, slightly sweet flavor. You can usually find it at Asian grocery stores, Latin American markets, or sometimes even at well-stocked supermarkets.

Can I use frozen coconut instead of fresh shredded coconut?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using it. Unsweetened desiccated coconut is also a good substitute.

How can I adjust the recipe if I don’t have all the whole spices?

If you don’t have all the whole spices, you can use ground spices instead. Use about ½ teaspoon of each ground spice for every whole spice called for in the recipe.

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

Basmati rice is my go-to! Its fluffy texture and delicate aroma complement the curry perfectly. But any long-grain rice will work well.

Can this curry be made ahead of time? How does it hold up?

Absolutely! This curry actually tastes even better the next day as the flavors meld together. It will hold up well in the refrigerator for up to 3 days.