Chow Chow (Chayote) Kuzhambu

This is the traditional method of preparing chow chow kuzhambu which I learnt from my mom. 

The same preparation method can be used to make kuzhambu with other vegetables like snow peas, brinjal and drumstick. 

Accompany them with any vegetable stir-fry and they would taste delicious. My personal favourite with this kuzhambu is chicken fry, a great combo together. This kuzhambu tastes even better when prepared and had the next day, when all the juices of the kuzhambu would have amalgamated well the vegetable. 

Ingredients

1 medium sized chayote (peeled and cut into cubes)

1 medium sized onion (thinly sliced)

1 medium sized tomato (finely chopped)

Handful of toor dal

2 ts kuzhambu podi

Few curry leaves (optional)

1/2 ts tamarind extract

To grind

4 ts grated coconut

1 small onion

1 ts jeera

Preparation

- Pressure cook toor dal for 3 whistles

- After the air in the cooker is released add onion, tomato, chayote, curry leaves, kuzhambu podi, tamarind extract, enough salt and 2 cups of water.

- Mix everything well and pressure cook the mix for one whistle.

- Let the air in the cooker release by itself.

- Transfer the kuzhambu to another pot if needed

- Now add the grounded mix and bring the mixture to a boil.

- Then reduce the flame to a medium and let the mixture boil for a further 5 minutes.

This kuzhambu is had in a semi-thin consistency.