CHOW CHOW SAMBAR

CHOW CHOW SAMBAR / CHAYOTE SQUASH SAMBAR

It 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.

Mostly eaten in the cooked form, this Vitamin C-rich vegetable is used in several dishes. While cooking it in a sambar is common, a simple chow chow stir fry is also very popular. It is also said to be an ideal accompaniment for greasy meats. Locally, it is considered to be a neutraliser for acid reflux and spicy food.

Chow chow is rich in antioxidants, keeping inflammation at bay and ailments like cancers and joint pains. Quercetin, myricetin, morin and kaempferol are the antioxidants found. Not only do these prevent cell-related damage, but they also prevent the onset of type 2 diabetes by controlling blood sugar levels

INGREDIENTS

• 1 small size  tender chow chow (Chayote)
• Marble size  tamarind soaked in 1 cup hot water
• ½  cup toor dal
• 2 ½   or 3 tbsp sambar pwdr
• ½ tsp chilli pwdr
• 1 tsp coriander pwdr  
• ½  tsp turmeric
• 1 small onion or 15 shallots
• 4 Garlic chopped
• 1 slit green chilli
• 1 Tomato
• 1 tsp Jaggery
• Salt as needed
• 1 tbsp oil
• 1 tsp mustard
• ¼  tsp asafoetida
• ¼ tsp methi seeds
• 2 red chilli broken
• sprig curry leaves

PREPARATION

Peel chow chow, slit into two, remove the seed and the white thick part around the seed. Slice and cut into small pieces [ roughly 2 cups of chopped chayote ] . Cook in enough water till soft .

Soak toor dal for  15 mins .

Take soaked dal with enough water + salt + tomato + turmeric .

Pressure cook till soft .

Once done open the cooker and  mash the dal .

Adjust 2   cup hot water . Depending on the consistency you want .Sambar thickens on cooling

Add the cooked chow chow also .

METHOD

Heat oil in a pan .

add mustard seeds and let it crackle .

Add fenugreek seeds, asafoetida, red chill and give a mix .

Add curry leaves + onion +  garlic + slit chilli.

Stir fry till translucent .

Lower the flame and add sambar powder and stir fry for few seconds.

add the tamarind juice and mix well.

Add jaggery and give a mix .

Cook for 1 or 2 mins till the mixture becomes saucy and thick .

Add mashed dal + chow chow and mix well .

Bring to a boil . Lower the flame and boil for 1 or 2 mins and off the flame

Finally garnish with coriander leaves.

The sambar thickens on cooling .

Serve hot with southindian breakfast items or rice .

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