Chow Chow Poricha Kuzhambhu(Chayote Squash)

Chow Chow Poricha Kuzhambhu(Chayote Squash)


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About this recipe: An authentic south Indian side for rice, frequently prepare in Brahmin houses. We can say this curry as Chayote squash also.

ranjani Tamil Nadu, India


  • Chow chow(Chayote) – 1 cup(peeled and chopped)
  • Turmeric – ¼ tsp
  • Salt – as needed
  • Small onions – ¼ cup(finely chopped)
  • Coriander leaves – finely chopped
  • To roast and grind: Oil – 1 tsp
  • Red chilies – 5 to 8 nos
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – ½ tsp
  • Coriander seeds – 1 ½ tbsp
  • To temper: Oil – 2 tsp
  • Mustard – ½ tsp
  • Red chilies – 2 nos.
  • Curry leaves – 1 sprig


  1. 1. Wash chayote, peel the skin and cut into two. Remove the seed part and thick white part around the seed. Cube the remaining.
  2. 2. In a vessel, add chow chow, turmeric powder, and a little salt.
  3. 3. Cook till the veggies are soft.Once done, drain the water completely from chow chow
  4. 4. Meanwhile, Heat kadai, add oil and roast the items given under “ To roast and grind”. Allow it to cool and grind to smooth and fine paste by adding water.
  5. 5. Heat another kadai, add oil to temper, add mustard seeds, after it splutters add curry leaves, red chilies, and chopped onions.
  6. 6. Saute well till onions changes its color and add cooked chow chow .
  7. 7. Add grounded masala, salt and 1 cup of water to the sauteed items.
  8. 8. Allow it to boil till the gravy becomes semi-thick.
  9. 9. Add coriander leaves and switch off the flame.


1. Add less salt in kuzhambhu, as we already added little while cooking chayote. 2. Adjust the spice level as you need. 3. The gravy should be semi-thick. Do not make it over thick or thin.

See it on my blog

Ranjanis kitchen

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