Chow chow peanut poriyal - Chow chow peanut poriyal, a delightful South Indian dish

                   Chow chow peanut poriyal

Chow chow peanut poriyal, a delightful South Indian dish, brings together the goodness of chow chow (chayote) and peanuts in a simple yet flavorful curry. This easy-to-follow recipe includes step-by-step pictures and a full video guide for a seamless cooking experience. Don't forget to explore the notes section for exciting variations.

Chow chow, known as seema kathrikai in Tamilnadu, holds a special place in our home, and it's a favored vegetable. While Chow chow kootu is a frequent choice for its popularity among kids, a few years ago, I ventured into the realm of chow chow thogayal with tremendous success. Even in the local wet markets of Hong Kong, we find this versatile vegetable.

Traditionally, my aunt excels in preparing curry or poriyal with chow chow, much to the delight of my cousins. Although Amma prefers kootu, I've experimented with making chow chow curry at home, and it has become a household favorite. Inspired by the well-loved combo of carrot peanut poriyal, I decided to create a fusion of peanut and chow chow, given my fondness for this popular pairing.

Chow chow peanut poriyal serves as an excellent accompaniment to a South Indian meal, seamlessly complementing dishes like rasam, vatha kuhambu, and sambar. The nutty crunch of peanuts enhances the overall flavor profile, creating a delightful experience for your taste buds.

In conclusion, indulge in the rich flavors of Chow chow peanut poriyal, a versatile and beloved South Indian recipe that brings together tradition and innovation on your plate. With its simple preparation and delightful taste, this dish is bound to become a regular feature in your culinary repertoire.

Menu

Chow chow peanut poriyal

Simple South Indian stir fry using Chayote

 Course               Accompaniments, Main Course

 CuisineSouth Indian

 Prep Time20minutes minutes

 Cook Time15minutes minutes

 Total Time35minutes minutes

 Servings4

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, 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 with your meal 

Notes

Notes:1. You can add cooked chana dal instead of peanuts.

2. 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.

3. If you are okay to add onions, add 2-3 small onions while grinding the coconut chili paste. 

4. Instead of green chili you can add red chilis too.

5. Chow chow poriyal pairs with any spicy gravy.

• 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.

   Enjoy cooking with us join us for another menu soon 

Extra 

Guidelines For How To Clean And Care  Steel Pans

Safety and Care Instructions for Cookware

Proper care and attention to safety measures ensure the longevity and performance of your cookware. Follow these guidelines to maintain your cookware effectively.

Cleaning Instructions: To clean the cookware, follow these steps:

1. Hand wash in warm, soapy water.
2. Rinse thoroughly.
3. Hand dry completely.

Safety Instructions:

1. Seasoning for Non-Stick Surface:

   • Place the pan on a medium heat source and heat for 1 minute.
   • Remove the hot pan and add one tablespoon of oil, swirling it over the inside surface.
   • Place the pan back on the heat source until it begins to smoke.
   • Turn off the heat and let the pan cool down completely.
   • Remove any excess oil. Your pan is now ready with a non-stick coating.

2. Gas Cooktop Usage:

   • When using a gas cooktop, choose a burner nearest in size to the diameter of the pan bottom.
   • This prevents hot spots, overheating of sidewalls, and handles.

3. Cleaning Tough Stains:

   • For stubborn stains, use a baking soda paste.
   • Rub the paste on the affected surface slowly and clean with warm soapy water.

4. Removing Water Marks:

   • To eliminate watermarks, use white vinegar or club soda.

5. Avoid Placing Heated Pan on Wet Surfaces:

   • Prevent potential damage by avoiding placing a heated pan directly on any wet surface.

6. Temperature Control:

   • Exercise caution with temperature control to prevent overheating.
   • Adjust the heat according to the manufacturer's recommendations.

7. Utensil Selection:

   • Use wooden, silicone, or nylon utensils to avoid damaging the non-stick surface.

8. Avoid Metal Utensils:

   • Refrain from using metal utensils that may scratch or chip the coating.

9. Storage:

   • Store cookware carefully to prevent scratches or dents.
   • Consider using protective pads or cloth between stacked items.

10. Dishwasher Use:

    • Check the manufacturer's instructions regarding dishwasher compatibility.
    • Handwashing is often recommended for optimal longevity.

11. Regular Inspection:

    • Periodically inspect the cookware for signs of wear, damage, or loss of non-stick properties.

12. Avoid Abrasive Cleaners:

    • Do not use abrasive cleaners or scouring pads that may harm the surface.

13. Cooling Before Cleaning:

    • Allow the cookware to cool before cleaning to avoid warping or damage.

14. Follow the Manufacturer's Instructions:

    • Always follow specific care instructions provided by the cookware manufacturer.

Adhering to these safety and care instructions will contribute to the enhanced performance and durability of your cookware.