Chow chow sambar recipe with quick video and detailed step by step method. Perfect to go with rice and part of south Indian meal.
Weekly at least once, chow chow sambar is in the menu here at my home. Vj loves it, my mami makes often too as it is universally accepted there amongst the 3 sons. I guess it is called also as Bangalore kathirikai (Bangalore Brinjal). I have posted kootu and curry with the same veggie, but never thought to blog sambar as I thought it is too basic.
Most of the sambar are similarly made, except for minor changes. So I hesitate to post the same with different veggie. But last time when I posted in my Instagram, got few requests for the recipe. So thought of posting. Also I thought this will help beginners and bachelors to survive when they want to cook themselves.
I have tried to be as specific as possible, but please take this as guidance and adjust the recipe accordingly. There are some basic factors which can affect the results, such as the vessel we use, the stove, dal and tamarind quality, sambar powder we use etc. So adjust the recipe accordingly.
Recipe card
Chow chow sambar recipe
Ingredients
- ½ chow chow (Chayote)
- ½ tablespoon tamarind
- ⅓ cup toor dal
- 1 tablespoon sambar powder
- ¼ teaspoon turmeric
- 10 small onion shallots
- 2 slit green chilli
- 1 Tomato
- Salt
To temper
- 2 teaspoon oil
- ½ teaspoon mustard
- ⅛ teaspoon asafoetida
- ¼ teaspoon methi seeds
- 1 red chilli
- ½ teaspoon cumin
- 1 sprig curry leaves
Instructions
- Soak toor dal for 10 to 15 mins for easy cooking. I keep tamarind also in a small bowl with little water (total 2 cups water for both soaking dal, tamarind).
- Pressure cook for 5 whistles in medium flame.
- Once done, mash dal and extract tamarind juice. Adjust water so that the total tamarind juice is 2 cups.
- Peel chow chow, slit into two, remove the seed and the white thick part around the seed.
- Slice and cut into small pieces. Boil 1 cup water and cook in low flame until soft.
- Meanwhile you can peel onion, cube tomato, slit chilli.
- Heat a kadai with oil. Add fenugreek seeds, asafoetida, red chilli, mustard. Once mustard pops, add cumin seeds in low flame.
- Immediately add curry leaves, followed by onion and slit chilli.
- Fry 30 secs, add cubed tomatoes. Fry for a minute.
- Transfer to the cooked chow chow. Add tamarind extract.
- In goes turmeric, sambar powder, salt and mix well. Bring to boil.
- Add mashed dal and add 2 more cups water.
- Boil briskly in high flame for 10-15 mins or until sambar turns thick.
- Switch off the flame, garnish with some curry leaves, coriander leaves.
Video
Notes
- I soak for 10 mins in hot water, also keep the tamarind inside to extract juice easily.
Well cooked dal is important for homogenous texture and taste. So soak for easy cooking. You can soak upto 30 mins. - Switch off accordingly as the sambar slightly thickens later when cooled.
- Green chilli is just for extra spice as we like it spicy. You can skip.
Chow chow sambar method:
- Soak toor dal for 10 to 15 mins for easy cooking. I keep tamarind also in a small bowl with little water (total 2 cups water for both soaking dal, tamarind). Pressure cook for 5 whistles in medium flame. Once done, mash dal.
- Peel chow chow, slit into two, remove the seed and the white thick part around the seed. Slice and cut into small pieces.
- Boil 1 cup water and cook in low flame until soft. Extract tamarind juice. Adjust water so that the total tamarind juice is 2 cups. Meanwhile you can peel onion, cube tomato, slit chilli.
- Heat a kadai with oil. Add fenugreek seeds, asafoetida, red chilli, mustard. Once mustard pops, add cumin seeds in low flame. Immediately add curry leaves, followed by onion and slit chilli.
- Fry 30 secs, add cubed tomatoes. Fry for a minute. Transfer to the cooked chow chow.
- Add tamarind extract. In goes turmeric, sambar powder, salt and mix well. Bring to boil.
- Add mashed dal and add 2 more cups water.
- Boil briskly in high flame for 10-15 mins or until sambar turns thick. Switch off the flame, garnish with some curry leaves, coriander leaves.
Serve with cooked rice, with ghee drizzled on top.
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