Chow Chow and Beans Poriyal Recipe
This delightful Chow Chow and Beans Poriyal is a simple yet flavorful South Indian side dish that pairs wonderfully with steamed rice and rasam. Known for its vibrant flavors and aromatic tempering, this dish features the mild taste of chow chow (chayote) and green beans, which are cooked to perfection with coconut, spices, and dals. It is an easy-to-make, vegetarian dish that brings a healthy, hearty addition to your lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chayote (Chow Chow) | 2, peeled and chopped small |
| Green Beans (French Beans) | 100 grams, chopped |
| Fresh Coconut (Grated) | 1/2 cup |
| Onion | 1, chopped |
| Green Chillies | 2, slit |
| Curry Leaves | 2 sprigs |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 3g |
| Fiber | 3g |
| Sodium | 200 mg |
| Sugar | 4g |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
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Cook the Vegetables: Start by pressure cooking the chopped chayote (chow chow) and green beans with enough water and salt for about 2 whistles. Allow the pressure to release naturally. Once done, drain the water and keep it aside.
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Prepare the Tempering: In a saucepan, heat some oil. Add mustard seeds and cumin seeds. Let them crackle for a few seconds.
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Add Dals and Curry Leaves: Once the seeds have crackled, add the white urad dal, chana dal, and a sprig of curry leaves to the pan. Stir it and let it cook for a few seconds to enhance the aroma.
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Sauté the Onion: Add the chopped onion and sauté until it turns soft and translucent.
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Combine with Cooked Vegetables: Add the cooked chayote and green beans to the saucepan. Sprinkle a pinch of salt and turmeric powder. Toss everything together to coat the vegetables with the spices.
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Finish with Coconut: Add the grated coconut and give everything one final toss. Switch off the heat.
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Serve: Serve the Chow Chow and Beans Poriyal hot, along with Pineapple Rasam, Steamed Rice, and Papad for a complete and satisfying South Indian meal.
Tips for the Perfect Chow Chow and Beans Poriyal:
- Adjust Spiciness: You can modify the spiciness of this dish by adjusting the number of green chillies used. For a milder version, use only one or omit the chillies altogether.
- Coconut Substitute: If fresh coconut is not available, you can use desiccated coconut or even coconut milk for a creamier texture.
- Cooking the Vegetables: Be careful not to overcook the vegetables. The pressure cook should only be for 2 whistles, as overcooking can make the vegetables mushy.
- Tempering Variations: If you want to experiment with flavors, you can add a pinch of asafoetida (hing) to the tempering for an added layer of flavor.
Serving Suggestions:
- Rice Pairing: Serve this dish with Steamed Rice, Pineapple Rasam, and a crisp papad to complete your meal.
- Alternate Additions: For a protein boost, you can also add a handful of cooked lentils or beans of your choice.
Chow Chow and Beans Poriyal is not only a treat for your taste buds but also an excellent source of vitamins, fiber, and antioxidants, making it a nutritious addition to your South Indian lunch or dinner.
Enjoy the wholesome goodness of this dish, packed with flavors, and serve it alongside your favorite rasam and rice!
