Chow Chow Sambar Recipe – Authentic Toor Dal & Tamarind Stew

Last Updated on 2 months by Neha Deshmukh

Chow Chow Sambar Recipe – Authentic Toor Dal & Tamarind Stew

Introduction

There’s something so comforting about a warm bowl of sambar, isn’t there? It’s a staple in South Indian homes, and for good reason! This Chow Chow Sambar is a little different from your usual sambar – we’re using chow chow (also known as chayote) which adds a lovely, mild sweetness and unique texture. I first made this when I was trying to use up some garden produce, and it quickly became a family favorite. It’s a bit of work, but trust me, the flavour is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This chow chow sambar is a delightful twist on a classic. It’s packed with flavour, incredibly nourishing, and a fantastic way to enjoy a slightly unusual vegetable. Plus, the combination of tangy tamarind, earthy toor dal, and aromatic spices is simply divine. It’s perfect for a comforting weeknight meal or a festive spread.

Ingredients

Here’s what you’ll need to make this delicious sambar:

• ?? Chow Chow (Chayote)
• ?? Cup Toor Dal
• ?? Tablespoon Tamarind
• 1 Tablespoon Sambar Powder
• ?? Teaspoon Turmeric
• 10 Small Onion (Shallots)
• 2 Slit Green Chilli
• 1 Tomato
• To taste Salt
• 2 Teaspoon Oil
• ?? Teaspoon Mustard
• ?? Teaspoon Asafoetida (Hing)
• ?? Teaspoon Methi Seeds (Fenugreek)
• 1 Red Chilli
• ?? Teaspoon Cumin
• 1 Sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Chayote (Chow Chow) – A Unique Vegetable: This vegetable looks a bit like a pear, but it’s a squash! It has a very mild flavour, almost like a watery cucumber, which makes it a great vehicle for absorbing all the sambar’s deliciousness.
• Toor Dal – The Heart of Sambar: Toor dal (split pigeon peas) is the traditional dal used in sambar. It gives the sambar its lovely thickness and nutty flavour. About ¾ cup (170g) is a good amount.
• Tamarind – Balancing Tanginess: Tamarind is key to that signature sambar tang. I prefer using tamarind paste, but you can also use a block of tamarind soaked in warm water and strained.
• Sambar Powder – Regional Variations & Homemade Options: Sambar powder blends vary from region to region, and even household to household! You can find good quality pre-made sambar powder, or if you’re feeling ambitious, try making your own.
• Mustard Seeds, Asafoetida & Methi Seeds – The Tempering Trio: These three are the foundation of any good South Indian tempering (tadka). Don’t skip them! Asafoetida (hing) has a pungent smell, but it adds a wonderful savoury depth to the sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal and tamarind in water for about 10-15 minutes. This helps the dal cook faster and releases the flavour from the tamarind.
2. Next, pressure cook the soaked dal for about 5 whistles, or until it’s soft and easily mashed. Once cooked, give it a good mash with a spoon or potato masher.
3. While the dal is cooking, peel and chop the chow chow, removing the seeds and the slightly tougher white core. Boil the chopped chow chow in water until it’s tender but still holds its shape.
4. Now, extract the juice from the soaked tamarind. You’ll want about 2 cups of tamarind extract.
5. Prep your aromatics – finely chop the onions, tomato, and slit the green chillies.
6. Heat the oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds. Once they splutter, add the asafoetida, methi seeds, red chilli, cumin, and curry leaves. Let this tempering sizzle for a few seconds until fragrant.
7. Add the chopped onions and green chillies to the kadai and sauté for about 30 seconds. Then, add the chopped tomatoes and cook for another minute until they soften.
8. Transfer this lovely tempering and veggie mixture to the boiled chow chow. Add the tamarind extract, turmeric powder, sambar powder, and salt. Bring it to a boil.
9. Now, gently mix in the mashed dal and add about 2 cups of water. Simmer on high heat for 10-15 minutes, stirring occasionally, until the sambar has thickened to your liking.
10. Finally, garnish with a sprinkle of fresh curry leaves and chopped coriander. Serve hot with rice and a dollop of ghee!

Expert Tips

• Don’t overcook the chow chow – you want it to hold its shape.
• Adjust the amount of sambar powder and green chillies to your spice preference.
• A good sambar is all about balance. Taste as you go and adjust the salt and tamarind accordingly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce or omit the red chilli and green chillies for a milder sambar. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Pongal/Onam): My aunt always adds a handful of drumsticks to her sambar during Pongal – it’s a lovely addition!

Serving Suggestions

Sambar is incredibly versatile! Here are a few ways to enjoy it:

• With steaming hot rice and a spoonful of ghee.
• As an accompaniment to idli, dosa, or vada.
• With roti or paratha for a comforting meal.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

• What is Chow Chow and where does it grow? Chow chow, or chayote, is a type of squash native to Mexico and Central America. It’s now grown in many parts of the world, including India.
• Can I use a different dal instead of Toor Dal? While toor dal is traditional, you can use moong dal (split yellow lentils) as a substitute, but the flavour will be slightly different.
• How do I adjust the tamarind pulp to my preferred sourness? Start with a smaller amount of tamarind extract and add more gradually, tasting as you go.
• What is the best way to store leftover Sambar? Store in an airtight container in the refrigerator for up to 3 days.
• Can I make Sambar in an Instant Pot? Absolutely! You can pressure cook the dal and then use the sauté function to make the tempering and finish the sambar.