Chow chow thol Thogayal, Chow chow thuvaiyal, chow chow chutney, Chow chow thol Thogayal recipe, tholi thogayal, merakai chutney, chayote chutney , squash chutney, Chow chow thuvaiyal with step-by-step picture and video. Check out the chow chow Thogayal video and if you like the video pls SUBSCRIBE to my channel
Chow Chow Thogayal | chayote chutney Is a great way to use chayote peel. Thogayal is a tasty rice accompaniment. With little extra water, it can be converted into a chutney and used as a side for the tiffin variety. Check out the video and If you like the video pls SUBSCRIBE to my channel Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chow Chow Thol Thogayal. Chayote thogayal can be mixed with rice with sesame oil. Add little extra water and tasty chutney is ready to be served for tiffin varieties like idli, dosai, paniyaram, etc. Grandmother's traditional recipes are always the best, and Chow Chow Thol Thogayal is one perfect example. Chow chow is a versatile vegetable that gets a place in many recipes like Kootu, Mor Kuzhambu, sambar, Aviyal, Bisi Bele Bath, etc. These are the recipes I am familiar with, I am sure there are many other ways to enjoy this vegetable. 
Whenever Amma prepares Chow chow thol thogayal, I used to think that it is also prepared with vegetables. One day when I accidentally passed the kitchen (oh ya I seldom cook when mom was around) I saw Amma sauteeing Chow chow peel. Seeing it I asked her why do u sauté the peel, she said that's how thogayal is prepared. I couldn't believe the fact that outer skin can turn it into such a tasty dish. That day I was a little hesitant while serving the thogayal. My sister complimented that Chow Chow Thol Thogayal. Then I realized my ignorance and I served myself. Within no time did a big second serve. After I started cooking whenever I buy Chow chow, I cook thogayal with its peel. Thogayal Sadam (rice) tastes great with vathakkal curry like potato, Arbi, plantain curry. Thogayal also goes well as a side for curd rice. Initially, I use to peel the outer skin with the peeler and make Thogayal with that. Chow chow peel Thogayal tastes good but I felt I use little extra oil for sauteing the outer skin. Instead, nowadays I cut the outer skin with a knife(little chow chow comes with the peel but since I am going to use it. I don’t mind that). Cooking outer skin in a pressure cooker makes it fast and less oil is consumed. 
Other Thogayal recipes
Chow Chow Thol Thogayal|Chow Chow Peel Chutney| Chayote Skin Chutney
Ingredients
- Chow Chow /Chayote peel - 178 grams from 2 medium chayotes
- Red chilli - 1 Adjust according to your taste
- Urad dal - 25 grams
- Coconut - 25 grams
- Tamarind - 2 grams or 1/4 teaspoon Tamarind paste
- Asofetida/Hing - a generous pinch
- Coconut oil - 3 grams
- Salt - as needed
- Water - as needed
To temper:
- Curry leaves - few
- Mustard seeds - 1/4 tsp
- urad dal - 1 tsp
Instructions
Method 1- thick chow chow outer layer cut using a knife
- Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally
- Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli
- Sauté till the dal turns golden brown. Turn off the stove
- Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
- Add hing, and salt and give a quick mix
- Add tamarind and coconut and sauté on low flame for 30 seconds
- Switch off and let it cook down
- Grind the mixture into Thogayal. Add the chow chow cooked water for binding
- Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves
Method 2 - if you are using peeler to peel Chow chow outer skin
- In a pan dry roast urad dal and red chilli till the dal is golden brown and transfer into a plate
- In the same pan add oil and sauté the chayote peel till they become soft. Transfer the peel to the plate containing urad dal and red chilli
- After the mixture is cooled, Grind chayote peel, coconut, urad dal, red chili along with tamrind, salt, hing with little water
- Add oil to the pan and when the oil is hot add mustard, curry leaves and let it splutter. Add the temper to the thogayal
Video
Notes
Ingredient:
To temper:
Method 1- thick chow chow outer layer cut using a knife
- Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally
- Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli
- Sauté till the dal turns golden brown. Turn off the stove
- Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
- Add hing, and salt and give a quick mix
- Add tamarind and coconut and sauté on low flame for 30 seconds
- Switch off and let it cook down
- Grind the mixture into Thogayal. Add the chow chow cooked water for binding
- Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves
Ingredients
- Chow Chow /Chayote peel - 178 grams from 2 medium chayote
- Red chilli - 1 Adjust according to your taste
- Urad dal - 25 grams
- Coconut - 25 grams
- Tamarind - 2 grams or 1/4 teaspoon store bought Tamarind extract
- Asofetida/Hing - a generous pinch
- Coconut oil - 3 grams
- Salt - as needed
- Water - as needed
- To temper:
- Curry leaves - few
- Mustard seeds - 1/4 tsp
- urad dal - 1 tsp
Instructions
- * Pressure cook chow chow skin with less oil (3 tbsp) for 2 whistles and let the pressure release naturally
- * Add coconut oil yo the pan and when oil melts add Urad Dal and red chilli
- * Sauté till the dal turns golden brown. Turn off the stove
- * Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
- * Add hing, salt and give a quick mix
- * Add tamarind and coconut and sauté in low flame for 30 seconds. Switch off and let it cook down
- * Grind the mixture into Thogayal. Add the chow chow cooked water for binding
- * Tempering is optional for Thogayal. If preferred add little oil and temper mustard seeds, urad dal and curry leaves
Video
Notes
- Thogayal can be prepared with chayote alone leaving the peel
- Adjust the red Chilli according to your taste
- Adjust water according to your desired consistency
Method 2 - if you are using peeler to peel Chow chow outer skin
- In a pan dry roast urad dal and red chilli till the dal is golden brown and transfer into a plate
- In the same pan add oil and sauté the chayote peel till they become soft. Transfer the peel to the plate containing urad dal and red chilli
- After the mixture is cooled, Grind chayote peel, coconut, urad dal, red chili along with tamrind, salt, hing with little water
- Add oil to the pan and when the oil is hot add mustard, curry leaves and let it splutter. Add the temper to the thogayal
very healthy and tasty chutney..love it
Thanku Gayathri:-)
Nice recipe... I make it with sesame seeds n green chillies... https://clicksnbites.wordpress.com/2015/06/27/why-waste-the-peel-chow-chow-peel-chutney-just-delicioussss/
Thanks for sharing ur version Gouthami. I should try it sometime
Wow chow chow chutney -perfect healthy accompaniment. ...love it V...
Thanku Chitra:-)
this is so creamy and tempting
Thanku Veena:-)
This looks delicious and I love the texture! I agree...grandmother's recipes are the best 🙂
Thanku Antonio:-)
Looks really nice and love your presentation Vidya 🙂
Thanku:-)
Love this pale green color of this chutney. This is new to me, but sounds quite intriguing. Lovely share!
Thanku Anu:-)
Very nice!
Thanku Lynz:-)
Interesting one. Looks very healthy and yummy dear
Thanku Kushi:-)
Love the color of this chutney! This looks really good:)
Thanku Olga:-)
Pretty new recipe to me! Looks healthy and delicious!
Thanku Rose:-)
This sounds like such a interesting recipe! I've never heard of it before. Is it versatile? Great color too!
Thanku Sophia:-)
This is great vids.. similar to peerkangai chutney naa. Loved your presentation n clicks.
Yes Sri.. Thanks da:-)
I've never had chayote, but this sounds yummy! Love the color too!
Thanku Jenn:-)
Nice and healthy 🙂
Thanku Bharani:-)
Wow I never knew we could make a togayal with chow chow peel. Will try it next time 😊
Thanku Minu:-)
Sometimes i get lazy and throw them..., have to reserve some for chutney. Very nice dish Vidya!
Thanku Akka:-)
That's a new kind of chutney Vidya. I have never tried chayote, this looks like a must try. First time here, you have a wonderful blog.
Thanku Remya:-)
This will be a new recipe for me in so many ways. I am really looking forward to it!
Thanku Ginny:-)
Healthy and yummy thogayal. nice clicks.
Thanku Gayathri:-)
Heard of a chutney with lauki peel or gourd peel but never squash peel..worth a try!
Thanku Pragati:-)
This is such an interesting recipe. I love all of the flavors.
Thanku Linda:-)
Oh my gash ! Let me start with the color. Simply the color of this chutney makes my mouth water. The creamy texture of it is mind blowing. It's my first time here and I am so glad I visited your blog. Thank you for the recipe.
Thamku Rasakama:-)
I never heard of the veggie chow chow, but I love the name!! Love sound of the recipe. I'll have to dive deeper into this cuisine at some point! 🙂
thanku Howie:-)
Love Asian flavors, and this Chow Chow Thol Thogayal is no exception! Beautiful photos for a gorgeous dish! Thanks for sharing!!
Thanku Levan:-)
I love chayote, always had it in a soup but would love to try your flavorful recipe!
Thamku Michelle:-)