Chow Chow / Chayote Squash Sambar is a traditional and popular sambar in south India. It can be served for lunch along with the steamed rice or as a side dish with the idli/dosa. The flavor of shallots and garlic enhance the taste of the sambar. Lets look at the method of making this sambar recipe.
Preparation Time : 10 mints | Cooking Time : 30 mints | Serves : 4
Oil – 2 tbspn
Mustard seeds – 1 tspn
Curry leaves ( chopped) – few
Red Chili – 2
Hing – pinch
Chow Chow / Chayote / Bangalore Kathirikai ( chopped) – 1 no
Toor dal – 1/2 cup
Garlic – 3 cloves chopped
Small onions / Shallots – 8 nos
Tomato ( chopped) – 1 no
Coriander leaves - handful chopped
Tamarind extract – 1/4 cup
Turmeric powder – 1 tspn
Sambar powder – 2 tbspn
Salt to taste
1. Soak the toor dal for 30 mints. Pressure cook along with 1/2 tspn of turmeric , chopped garlic cloves and required water for 5 whistles. Once the dal is cooked, whisk the dal well and keep it aside.
2. Heat a tbspn of oil in a pan and add the shallots and saute for 2 minutes. Add the chopped tomatoes and chow chow pieces.
3. Add a cup of water and 1/2 tspn of turmeric and cook till the chow chow is cooked 3/4th by stirring occasionally. Once it is done, add the tamarind extract, sambar powder and salt to taste. Mix well.
4. Cook it in medium flame until the raw smell of the tamarind goes away and the chow chow is cooked. Add the cooked toor dal and adjust the consistency. Let it simmer for another 5 minutes.
5. Add the chopped coriander leaves and switch off the flame. In another small pan, heat a tbspn of oil. Once the oil is heated up, add the mustard seeds allow it to pop. Then add the red chilies, curry leaves, hing. Turn off the heat and pour this tempering over the cooked sambar.
Serve Chow-Chow Sambar with hot steamed rice..!!