Chow chow Paruppu koottu and peel thogayal

Chow chow / Bangalore Kathirikai / Chayote 

A dal curry paruppu koottu with chow chow and a spicy chutney using it's peel (chow chow thol thogayal). 

Today we are going to using the whole humble chow chow (except the seed).

This is an excellent yummy dal based curry I prepare often using the chayote that is available all around the year in USA at the same price always. We just love this simple dal along with the peel chutney with piping hot rice. This is my very own recipe. Hope you all love this combo.

Ingredients: For Paruppu koottu:

Chow chow - 2
oil - 2 tbsp
Mustard - 1  tsp
Channa dal - 1 tbsp

Dry red chili - 2
Curry leaf - 1 sprig
Onion (chopped) - 1

Tomato - 2
Tuvaram paruppu (Toor dal) - 1/4 cup
turmeric powder - 1/2 tsp
hing - 1/8 tsp
salt - to taste
To grind:
Coconut - 3 tbsp
cumin - 1 tsp
green chilly - 3

Method: 
Rinse the dal. 

Pressure cook it with turmeric 1/2 tsp and hing a pinch.

(After 1 whistle reduce heat and cook for 10 mins or in electric cooker Instant pot, set pressure cook time to 10 mins and it will be cooked soft).

keep aside.

While cooking dal,

Peel the chow chow and reserve the peels for making chutney (recipe below).

Discard the seed in the center.

Cube the chow chow.

 In a wok heat 2 tbsp oil, add mustard seeds, channa dal and let the mustard crack. Then add chopped onion, curry leaves, chopped dry red chili. Saute till onion turns soft. 

Add the chopped tomato and cook till soft.

Add 1 tsp salt.

Now add the chopped chow chow and the sauted onion mixture to the cooked dal in pressure cooker.

Grind coconut, green chilly, cumin to a coarse paste. 

Add this mixture also to the chow chow.

Mix well.

Pressure cook again. After getting 1 whistle reduce heat and cook for 5 mins and switch off.In Instantpot, set pressure cook to 5 mins.

Once pressure is reduced, open , mix well. Check and add more salt if needed.

Garnish with chopped cilantro.

Chow chow paruppu koottu is ready !

Serving suggestion:
Serve as curry over rice or as side dish with chapti or any rice.

Chow Chow Thol Thogayal

Ingredients. For chow chow thol thogayal:

Peels from  2 chow chow
Sesame oil - 2 tbsp
Mustard - 1  tsp
urid dal / channa dal - 1 tbsp
Curry leaf - 1 sprig

Dry red chili - 2

Tamarind - 2 inch size

Garlic - 1 clove
Cumin - 1/2 tsp

hing - a pinch
salt - 1/2  tsp

Method: 

Rinse the chow chow and peel the skin.

Use the chow chow for making a curry.

Heat oil in a pan. Add mustard, as it starts crackle, add urid dal.

Then add the dry red chili and other items.

Fry few seconds. Once red chili gets crispy , take it out. Let other things stay in the pan.

(this helps in lesser spicy fumes, If you can tolerate spicy smell, then no need to take out the chilies).

Add the peel of chow chow.

Saute and cook covered for 5 mins in low heat.

Let cool.

Grind to a thick chutney without adding water (few drops is ok).

Chow chow thol chutney is ready.

If needed garnish with fried mustard seasoning (I save some seasoning while doing for paruppu koottu and add to chutney).

Serving suggestion:

Serve as side dish with rice, curd rice or idli dosai.