Chow chow poriyal, how to cook chayote squash fry at home. Chow chow or chayote squash is also known as Bangalore kathirikkai locally. Usually we get quite bigger size chow chow in the market which I don’t buy often.
We use chow chow to prepare kootu, mor Kuzhambu and coconut based curries. On my recent visit to local vegetable market, I saw small sized chow chow and immediate bought it. They are very tender and there is also difference in the taste. Initially my plan was to prepare kootu but changed my mind to prepare this simple poriyal to go with avarakkai kootu. Finely chopped chow chow is stir fried with sambar powder without adding water. It is cooked in its own moisture till done. You can also add grated coconut for additional taste.
Some of the chow chow recipes, Chow Chow & Carrot Kootu, Bangalore Kathirikkai Kootu, Green Gram Dal & Chow-Chow Kootu, Chow Chow Kothsu and Chow Chow Mor Kuzhambu. If you try any of my recipes, then do share your feedback with us.
Chow chow poriyal
- 1 cup finely chopped chow chow
- Hing - a pinch
- ¼ tsp turmeric seeds
- ½ tsp mustard seeds
- 1 stick curry leaves
- 2 tsp sambar powder
- Salt to taste
- ½ tsp Jeera Powder
- Please check the instructions below.
How to cook chayote squash fry
- Heat 1 tbsp oil in a pan and temper mustard seeds and curry leaves. Add chopped chow chow, turmeric powder, sambar powder, hing, cumin powder and salt to taste. Cook it covered for 10 minutes and stir occasionally in between. Serve this warm with any main coarse.