Chow chow peanut poriyal – Easy South Indian poriyal recipe with the combo of chow chow (chayote) and peanut. Recipe of the simple curry with step-by-step pictures and full video. Do read the notes sections to see more variations.
Chow chow | chayote | seema kathrikkai as it is called in local Tamilnadu, is one of the most favorite vegetables in our home. I make Chow chow kootu more often as kids love that. A few years back I tried chow chow thogayal and it was a huge hit too. We get this vegetable in the local wet markets of Hongkong too.
My athai usually makes curry | poriyal with chow chow and my cousins would love this a lot. Amma always makes kootu but never makes curry with chow chow. I have tried a few times at home and we all loved it. I want to make it as a combo of peanut and chow chow, as I am a huge fan of the popular combo carrot peanut poriyal.
This Chow chow peanut poriyal pairs well with a South Indian meal. You can pair it with rasam, vatha kuhambu and sambar.
Also check out Chow chow kootu , chow chow thogayal , Cabbage carrot peas poriyal and cauliflwoer poriyal
- Soak the peanuts for 2 hours and pressure cook this with enough water, a little salt, and a pinch of asafoetida.
- If you don’t have time to soak the peanuts, just wash and cook it for 5-6 whistles.
- Drain the water and keep this aside.
- Peel the chayote and chop them into small cubes.
- In a pan add 3 tsp of oil, preferably coconut oil and add mustard seeds and urad dal.
- Let the mustard seeds splutter and the dal turns golden brown.
- Add the chopped green chili and curry leaves and cook for few seconds.
- Now add the chopped curry leaves to this.
- Now add the chopped chayote | chow chow.
- Add salt and mix well.
- If needed you can add ¼ tsp of turmeric powder.
- Sprinkle 2 tbsp of water and cover this and cook for 5-6 minutes.
- This veggie gets cooked very fast.
- If needed check and sprinkle 1-2 tbsp of water and cook for 2-3 minutes.
- Once it is cooked add the boiled peanuts to this.
- Mix well and add the grated coconut.
- Combine well.
- Switch off the flame.
- Chow chow peanut poriyal is ready.
- Enjoy your meal.
- You can add cooked chana dal instead of peanuts.
- You can grind coconut and green chili into a coarse paste without water and add in the last. In that case, add 1-2 green chilis.
- If you are ok to add onions, add 2-3 small onions while grinding the coconut chili paste.
- Instead of green chili you can add red chilis too.
- Chow chow poriyal pairs with any spicy gravy.
Chow chow peanut poriyal
Ingredients
- 2.5 cups chopped chow chow chayote
- ½ cup boiled peanuts
- 3 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 3-4 green chili chopped
- Curry leaves few
- 4 tbsp coconut
- Salt as needed
- A pinch of asafoetida
- 2-4 tbsp water to cook the veggies
Instructions
- Soak the peanuts for 2 hours and pressure cook this with enough water, little salt and a pinch of asafoetida.
- If you don’t have time to soak the peanuts, just wash and cook it for 5-6 whistles.
- Drain the water and keep this aside.
- Peel the chayote and chop them into small cubes.
- In a pan add 3 tsp of oil, preferably coconut oil and add mustard seeds and urad dal.
- Let the mustard seeds splutter and the dal turns golden brown.
- Add the chopped green chili and curry leaves and cook for few seconds.
- Now add the chopped curry leaves to this.
- Now add the chopped chayote | chow chow.
- Add salt and mix well.
- If needed you can add ¼ tsp of turmeric powder.
- Sprinkle 2 tbsp of water and cover this and cook for 5-6 minutes.
- This veggie gets cooked very fast.
- If needed check and sprinkle 1-2 tbsp of water and cook for 2-3 minutes.
- Once it is cooked add the boiled peanuts to this.
- Mix well and add the grated coconut.
- Combine well.
- Switch off the flame.
- Chow chow peanut poriyal is ready.
- Enjoy with your meal.
