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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Servings: 2
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
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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
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