Chayote Thuvayal

Chayote Thuvayal

I should once again thank Mullai for this recipe! Wonderful way to incorporate Chow-Chow/ Bangalore Kathirikai to our diet.  DID YOU KNOW CHAYOTE IS A FRUIT?

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

Things needed:

1 no	Chayote (small)
3 tbsp	Split black gram
6 nos	Dry red chilies (long)
½ cup	Fresh grated coconut
½ inch	Ginger
1 no	Tamarind (blueberry size)
6 nos	Curry leaves
½ tsp	Asafoetida
½ tsp	Salt (or to taste)
3 tsp	Oil
¼ cup	Water

METHOD:

1. Pick a clean, light green chayote as we are going to use the whole veggies including the skin.
2. Wash it thoroughly in water and cut open. Discard the thick seed inside and then cut into small cubes.
3. Heat oil in a pan, toast the split black gram and red chillies until golden followed by adding curry leaves, Now add the cubed chayote and cook over medium flame until slightly soft, this could take 2 to 3 minutes.
4. Now add the coconut and toss for few seconds and switch off.
5. Let cool completely and then grind this with asafoetida, tamarind, ginger, salt and water to a thick paste or even to a coarse texture suiting your needs.

Serve this with hot rice with ghee or gingelly oil or as a side or idli /dosa.