Chow Chow Verkadalai Masala Curry Recipe - Chayote Peanut Poriyal Recipe

Name: Chow Chow Verkadalai Masala Curry Recipe - Chayote Peanut Poriyal Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Chayote (300 grams Chow chow (chayote squash) peeled and diced); ½ cup Peanut (1/2 cup Raw Peanuts (Moongphali)); 2 pieces Tomato (2 Tomatoes pureed); 1 tsp Sambar Powder (1 teaspoon Sambar Powder); 1 tsp Jaggery (1 teaspoon Jaggery); ½ tsp Amchur (1/2 teaspoon Amchur (Dry Mango Powder)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Bay Leaves (1 Bay leaf (tej patta) torn); 0 pieces Table Salt (Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnish); 1 tsp Vegetable Oil (1 teaspoon Oil)

Chow Chow Verkadalai Masala Curry Recipe - Chayote Peanut Poriyal Recipe - Poriyal Recipes (South Indian Sabzi) (Indian)

40 minIndian

Servings4

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Steps

1To begin making the Chow Chow Verkadalai Masala Curry Recipe, first prepare all the ingredients and keep them ready.
2Heat oil in the pressure cooker and add the mustard seeds. Once the mustard seeds crackle, add the bay leaves, tomato puree, chow chow, moongphali, sambar powder, jaggery, amchur, turmeric powder and curry leaves.
3Stir for a few minutes, add the salt, 1/4 cup of water and pressure cook the chow chow and verkadalai along with the masala for 3 whistles. After 3 whistles turn off the heat.
4Once the pressure has released, open the cooker, check the salt and adjust according to taste.
5Stir in the coriander leaves into the Chow Chow Verkadalai Masala Curry.
6Serve the Chow Chow Verkadalai Masala Curry along with Beetroot Sambar Recipe, Carrot Beans Poriyal and Steamed Rice for a wholesome lunch or dinner.