Chow Chow Verkadalai Masala Curry: A South Indian Delight
Dive into the flavors of South Indian cuisine with this delectable Chow Chow Verkadalai Masala Curry, a delightful fusion of chayote squash and peanuts that creates a satisfying dish perfect for lunch or dinner. Known for its aromatic spices and vibrant colors, this curry is not only delicious but also nutritious, making it a wholesome choice for any vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow chow (chayote squash) | 300 grams, peeled and diced |
| Raw peanuts (moongphali) | 1/2 cup |
| Tomatoes (pureed) | 2 |
| Sambar powder | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Amchur (dry mango powder) | 1/2 teaspoon |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Bay leaf (tej patta) | 1, torn |
| Salt | To taste |
| Coriander leaves (dhania) | For garnish |
| Sunflower oil | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Fat | 7 g |
| Sodium | Varies |
Instructions
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Preparation: To begin making the Chow Chow Verkadalai Masala Curry, gather all the ingredients and prepare them as indicated. Ensure the chow chow is peeled and diced, and the tomatoes are pureed for a smooth consistency.
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Cooking the Spices: Heat the sunflower oil in a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle, releasing their nutty aroma.
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Building the Base: Add the torn bay leaves to the hot oil, followed by the tomato puree. Stir well to combine. After a minute, add the diced chow chow and raw peanuts. The peanuts add a lovely crunch and richness to the curry.
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Adding Spices: Sprinkle in the sambar powder, jaggery, amchur, and turmeric powder, stirring continuously to coat the vegetables and peanuts with the spices. This step enhances the flavor profile of the dish.
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Cooking Under Pressure: Toss in the curry leaves and season with salt. Pour in 1/4 cup of water to help with cooking. Close the lid of the pressure cooker and cook for 3 whistles. Once cooked, turn off the heat and allow the pressure to release naturally.
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Final Touches: After the pressure has released, carefully open the cooker. Check for salt and adjust according to your taste. Stir in the freshly chopped coriander leaves for a burst of freshness and color.
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Serving Suggestion: Serve the Chow Chow Verkadalai Masala Curry hot alongside beetroot sambar, carrot beans poriyal, and steamed rice for a wholesome and fulfilling meal that captures the essence of South Indian flavors.
Conclusion
This Chow Chow Verkadalai Masala Curry is a perfect representation of South Indian cooking, combining simple ingredients to create a dish that’s both flavorful and comforting. Whether you’re preparing it for a family meal or a special gathering, this curry is sure to impress with its delightful taste and aromatic spices. Enjoy the culinary journey that brings this vibrant dish to your table, making every bite a celebration of love and warmth.
