Chow Chow Pasi Paruppu Poriyal Recipe – Chayote Squash and Moong Dal Stir Fry
This simple and nutritious Chow Chow Pasi Paruppu Poriyal brings together the delicate flavor of chayote squash with the light crunch of moong dal, making it a delightful side dish. A blend of traditional South Karnataka spices adds depth to this dish, while freshly grated coconut enhances the flavor profile, making this stir fry an absolute must-try. Ideal for vegetarians, this recipe pairs perfectly with steamed rice and an aromatic sambar for a wholesome meal.
Cuisine: South Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow chow (chayote squash) | 3, 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 (Rai/ Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/8 teaspoon |
| Lemon Juice | 2 teaspoons |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2-3
Instructions
-
Prepare the Ingredients:
Start by peeling the chayote squash, removing the core, and cutting it into small cubes. Set it aside. Wash the moong dal thoroughly and soak it in water for 10 minutes to soften. -
Tempering the Spices:
Heat 2 teaspoons of oil in a heavy-bottomed pan. Once hot, add 1 teaspoon of mustard seeds and allow them to splutter. Next, add 1/8 teaspoon of asafoetida, 2 dry red chillies, and a sprig of curry leaves. Let the spices crackle and release their aromatic flavors. -
Adding the Green Chillies and Chayote:
Add the finely chopped green chillies and sauté them for a few seconds to release their fragrance. Immediately, add the cubed chayote squash and stir fry for a minute to combine the flavors. -
Cooking the Moong Dal:
Drain the soaked moong dal and add it to the pan with the chayote squash. Season with salt and mix well. Cover the pan with a lid and allow the dal and squash to cook in its own steam for about 10 minutes. This will ensure that the texture of both the moong dal and the chayote remains firm but tender enough to bite through. -
Finishing Touches:
Once the moong dal and chayote squash are cooked, stir in the freshly grated coconut. This will infuse the dish with a rich and creamy texture. Switch off the heat and add the lemon juice to bring a tangy freshness to the stir fry. -
Serving Suggestions:
Serve your Chow Chow Pasi Paruppu Poriyal (Chayote Squash and Moong Dal Stir Fry) hot alongside steamed rice. For a complete meal, pair it with Thakkali Vengayam Sambar (Tomato Onion Sambar) and a refreshing Indian Vegetable Salad for a delightful weeknight dinner.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Protein: 6g
- Carbohydrates: 20g
- Fiber: 5g
- Fat: 6g
- Sodium: 150mg
- Sugar: 3g
This Chow Chow Pasi Paruppu Poriyal is a nutritious, light, and flavorful side dish, perfect for anyone looking to enjoy a healthy vegetarian meal. The combination of moong dal and chayote squash makes it a filling yet easy-to-digest dish, while the blend of spices adds that authentic South Karnataka touch.
