Chow chow thogayal, Chow chow chutney recipe

Chow chow thogyal recipe| Chow chow chutney is an easy South Indian recipe made using Chayote  squash also called as seema kathrikkai or bangalore kathrikkai. We usually make thengai thogayal at home, which is our family's favorite one. Recently my cousin was asking insisted me to post Chow chow thogayal, which her mom makes so often. I have posted Peerkangai chutney, which is similar to this chow chow chutney recipe. As i am travelling this week i want to share simple recipes, so tried the thogayal and sharing the recipe of the same. It tasted similar to the thengai thogayal.
Do check out the

1. Kovakkai thogayal
2. Raw mango thogayal
3. Kothamalli thogayal

Chow chow thogayal

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Chow chow thogyal recipe| Chow chow chutney is an easy South Indian recipe made using Chayote squash also called as seema kathrikkai or bangalore kathrikkai.

     Chow chow 1 cup
     Red chili    6-7
     Urad dal  2-3 tblsp
     Coconut  2 tblsp
    Tamarind  a small piece
    Asafoetida  a pinch
    Salt  as needed 
    Oil  4 tsp

Method:

• Peel the skin of the chow chow and chop them finely. 
• In a pan add 2 tsp of oil and add in the urad dal, red chili and tamarind . 
• Saute till the dal turns golden brown.
• Once done, add asafoetida and take it out from the pan.
• Add 2 tsp of oil and add the chow chow.
• Saute till the chow chow turns tender.
• Saute in a medium flame and be careful not to burnt it.
• Once done, allow this to cool completely.
• Grind this along with the roasted dal mixture and coconut.
• Add salt and grind.
• You can add little water while grinding. 
• Once done take out from the mixie. 
• Enjoy the chow chow thogayal with plain hot rice and ghee. 

Notes:

1. Adjust the spiciness as per your taste.
2. But the tamarind balances the spiciness of the chow chow thogayal. 

Method with step by step pictures :

• Peel the skin of the chow chow and chop them finely. 
• In a pan add 2 tsp of oil and add in the urad dal, red chili and tamarind.
• Saute till the dal turns golden brown.
• Once done, add asafoetida and take it out from the pan.

• Add 2 tsp of oil and add the chow chow.
• Saute till the chow chow turns tender.

• Saute in a medium flame and be careful not to burnt it.
• Once done, allow this to cool completely.
• Grind this along with the roasted dal mixture and coconut.
• Add salt and grind.
• You can add little water while grinding. 

• Once done take out from the mixie. 
• Enjoy the chow chow thogayal with plain hot rice and ghee. 

Notes:

1. Adjust the spiciness as per your taste.
2. But the tamarind balances the spiciness of the chow chow thogayal.