Chow Chow Pasi Paruppu Poriyal (Chayote Squash and Moong Stir Fry)
Chow Chow Pasi Paruppu Poriyal is a wholesome and flavorful South Indian side dish made with chayote squash (also known as chow chow), yellow moong dal (split green gram), and a few simple, aromatic spices. This light, yet satisfying stir fry pairs perfectly with steamed rice and traditional sambar, making it a go-to option for a wholesome, vegetarian meal. The soft and slightly crunchy texture of the chayote squash, combined with the delicate flavors of the moong dal and fresh coconut, creates a delightful dish that’s both nutritious and tasty.
This dish is a staple in South Karnataka cuisine, often served as part of a regular weeknight dinner. The key to making the perfect Chow Chow Pasi Paruppu Poriyal lies in cooking the chayote and moong dal just right, so they remain tender yet firm, allowing the flavors to meld together beautifully.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow chow (chayote squash) | 3, peeled, cored, and cut into cubes |
| Yellow moong dal (split) | 1/2 cup, soaked for 10 minutes |
| Green chillies | 2, finely chopped |
| Fresh coconut | 3 tablespoons, grated |
| Dry red chillies | 2 |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | 1/8 teaspoon |
| Lemon juice | 2 teaspoons |
| Sunflower oil | 2 teaspoons |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
4
Cuisine
South Karnataka
Course
Side Dish
Diet
Vegetarian
Instructions
-
Prepare the Chayote Squash and Moong Dal
Begin by peeling the skin off the chayote squash, removing the core, and cutting it into small cubes. Set the chayote cubes aside. In a separate bowl, wash and soak the yellow moong dal (split green gram) for about 10 minutes. -
Heat the Oil and Temper the Spices
Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. This will release the mustard’s aroma and flavor into the oil. Next, add the asafoetida (hing), dry red chillies, and curry leaves. Let them crackle for a few seconds to bring out their fragrance. -
Sauté the Green Chillies
Add the finely chopped green chillies to the pan and sauté for a few seconds until they release their flavor. -
Cook the Chayote Squash
Add the cubed chayote squash to the pan. Sauté the chayote for about a minute, stirring occasionally to ensure the pieces are well-coated with the spices. -
Add the Moong Dal
Drain the soaked moong dal and add it to the pan with the chayote squash. Stir everything together and season with salt to taste. Mix the ingredients well to ensure the moong dal and squash are evenly distributed. -
Steam Cook the Mixture
Cover the pan with a lid and let the moong dal and chayote squash cook in its own steam for about 10 minutes. This steaming process will soften the chayote while keeping it firm enough to bite into, and the moong dal will cook to a tender consistency. -
Finish the Stir Fry
Once the chayote and moong dal are cooked, add the freshly grated coconut to the pan. Stir everything together to combine the flavors. The coconut adds a delightful richness and mild sweetness to the dish. -
Add Lemon Juice
Turn off the heat and add the lemon juice to the stir fry. This will give the dish a subtle tang, balancing the flavors and enhancing the freshness of the vegetables. -
Serve
Serve the Chow Chow Pasi Paruppu Poriyal hot, alongside steaming hot rice and a serving of Thakkali Vengayam Sambar (Tomato Onion Sambar) for a truly comforting meal. You can also pair it with a simple Indian vegetable salad to complete the dish.
Tips for the Perfect Chow Chow Pasi Paruppu Poriyal
- Firmness of Chayote: Ensure the chayote squash is tender but still retains its shape. Overcooking can cause it to become mushy, which is not ideal for this stir fry.
- Adjust Spice Levels: If you prefer a spicier version, increase the number of green chillies or add a pinch of red chilli powder along with the tempering spices.
- Soaking Moong Dal: Soaking the moong dal for 10 minutes is essential for it to cook properly without becoming mushy. If you forget to soak it, you can increase the cooking time slightly, but soaking yields the best texture.
- Coconut Variations: While fresh coconut is traditional, you can substitute it with desiccated coconut if fresh coconut is unavailable, though the flavor will be slightly different.
This Chow Chow Pasi Paruppu Poriyal is not only easy to prepare but also incredibly nutritious. Chayote squash is a low-calorie vegetable packed with antioxidants, vitamins, and fiber, while moong dal adds a healthy dose of plant-based protein. With the addition of fresh coconut, spices, and a splash of lemon juice, this dish strikes the perfect balance of flavors.
Serve this delightful stir fry as a side dish for your family meals or special occasions. The subtle yet aromatic flavors of Chow Chow Pasi Paruppu Poriyal will surely be a hit, providing a satisfying and healthy option for vegetarians and non-vegetarians alike.
