Chow Chow Thoran (Poriyal) Recipe
Description:
Chow Chow Thoran (also known as Chow Chow Poriyal) is a flavorful, traditional Kerala dish that showcases the delicate taste of chayote (chow chow) vegetables. This simple yet nutritious recipe is made by cooking the vegetables with freshly grated coconut, green chillies, and aromatic spices. Light, healthy, and vibrant, this dish is a fantastic way to incorporate more vegetables into your diet. The coconut and spice blend adds a burst of flavor, making it a wonderful accompaniment to any meal. Serve this with steamed rice and a tangy tomato rasam for a wholesome Kerala-style lunch.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chayote (Chow Chow) | 3 medium-sized, peeled and diced |
| Fresh coconut (grated) | 1/2 cup |
| Green chillies | 2, slit |
| Curry leaves | 2 sprigs |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 60 kcal |
| Protein | 1.2g |
| Carbohydrates | 12g |
| Fiber | 3.5g |
| Fat | 2.5g |
| Sodium | 300mg |
| Potassium | 180mg |
Instructions:
-
Prepare the Chow Chow (Chayote):
- Start by peeling the chow chow (chayote) and cutting it into medium-sized cubes. This will ensure the vegetable cooks evenly and absorbs the flavors.
- In a pressure cooker, add the chopped chayote, a pinch of salt, and about 2 tablespoons of water. Alternatively, you can steam the chayote in a steamer until it becomes tender and soft (about 10 minutes).
- Once cooked, set the steamed chayote aside.
-
-
Prepare the Coconut Mixture:
- In a blender or food processor, combine the grated fresh coconut, one sprig of curry leaves, green chillies, and cumin seeds. Blend into a coarse mixture. This coconut mixture will bring the dish its rich, aromatic flavor.
-
Combine the Coconut Mixture and Chow Chow:
- Add the prepared coconut blend to the steamed chow chow. Mix well to coat the vegetable evenly with the coconut-spice mixture. Set this aside while you prepare the seasoning.
-
Prepare the Seasoning:
- In a small pan, heat about a teaspoon of oil over medium heat.
- Once the oil is hot, add the mustard seeds. Allow them to crackle for a few seconds.
- Stir in the remaining sprig of curry leaves and turmeric powder. Cook for about 30 seconds, allowing the turmeric to release its fragrance.
-
Combine and Serve:
- Turn off the heat and immediately pour the seasoned oil into the prepared chow chow mixture. Stir everything together, ensuring the seasoning is evenly distributed.
- Taste and adjust salt if necessary.
-
Serving Suggestions:
- Serve your Chow Chow Thoran warm with steamed rice, a side of tomato rasam, mixed vegetable sambar, and crispy elai vadam (traditional Kerala rice crackers). This makes for a wholesome, flavorful Kerala-style lunch thatโs both light and satisfying.
Chow Chow Thoran is a perfect example of how Keralaโs cuisine uses simple ingredients to create vibrant, flavorful dishes. Itโs a healthy option that pairs wonderfully with a variety of traditional sides, making it an excellent addition to your weekly meal rotation. The sweetness of the chayote blends harmoniously with the spicy, aromatic coconut mixture, making every bite an absolute delight.
