Chow Chow Thogayal | Chayote Chutney

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  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    

Other Thogayal recipes 

Chow Chow Thol Thogayal|Chow Chow Peel Chutney| Chayote Skin Chutney

Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chutney. Thick Chayote thogayal can be mixed with rice with a fallow of sesame oil, or little watery chutney tastes great with tiffin varieties like idli, dosai, paniyaram etc.

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Course: Thogayal

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Author: Vidya Srinivasan

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 ¼ 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 - ¼ 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

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Notes

1. Chow chow can also be added while preparing thogayal; cook it and grind

2. After s urad dal and red chili, chow chow peel can be cooked continuously. In that case make sure urad dal is not sticking to the pan and turned dark brown

3. Coconut can be sautéd for a minute and added to the thogayal

4. Ginger and garlic can be sautéd and added for extra flavor

5. Adjust the water according to consistency you want. If its side dish for breakfast add more water, if its rice accompaniment add less water

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

Chow Chow Thol Thogayal | Chayote Chutney

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Print Pin Comment

Course: Thogayal

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Author: Vidya Srinivasan

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 ¼ 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 - ¼ 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Thogayal can be prepared with  chayote  alone leaving the peel
2. Adjust the red Chilli according to your taste
3. Adjust water according to your desired consistency 

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 
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