Parents have the most innovative ways of feeding kids what kids presume as “not nice” vegetables. Chayote Squash or Chow chow is one of those vegetables that I disliked tremendously for much of my “cooking free” life, but have grown to like it now that I seem to spend half my life in the kitchen! Chow chow goes into a kootu, makes a decent a dry vegetable sauteed with coconut gratings and is well hidden inside a thogayal. So well hidden that as a child I never realized that the thogayal with a greenish tinge served as parippu thogayal had a whole chow chow inside it!
- Chayote Squash (Chow Chow) – 1 cup (cut into cubes)
- Toor dal – 1 cup
- Red chilli – 1 no
- Oil – 1 tbsp
- Hing – a small piece
- Salt to taste
- Parboil the Chow Chow.
- Heat 1 table spoon oil and fry toor dal, red chilli and hing till golden, stirring continously.
- Transfer to a plate and leave to cool.
- Add salt and grind everything to a smooth thick paste of spoonable consistency adding water if required.
Serve with steaming rice and ghee.
Chow chow Thogayal – for the Recipe Marathon
Fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani, Roochi, Karuna