Chow Chow Pasi Paruppu Poriyal Recipe - Chayote Squash And Moong Stir Fry
Chow Chow Pasi Paruppu Poriyal , an easy and delicious recipe where Chow Chow are chopped and stir fried with basic masalas to serve as a side dish with South Indian Meal.
Chow Chow Pasi Paruppu Poriyal Recipe is a simple to cook stir fry with chayote squash and moong dal. The delicate flavours of the chayote squash amalgamates very well with the crunchy moong dal and freshly grated coconut.
Chayote Squash is high in fibre and had negligible amount of calories making it diabetic friendly. It also a great source of trace minerals which is required to maintain a healthy metabolic rate in the human body, hence helps in weight loss. This is a quick and delicious stir fry recipe you can cook in no time.
Serve the Chow Chow Pasi Paruppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) along with Steamed Rice, Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar) and Indian Vegetable Salad Recipe for the weeknight dinner.
If you like this recipe, look into more Poriyal Recipes that you can make for your everyday meals:
10 M
20 M
30 M
4 Servings
Ingredients
- 3 Chow chow (chayote squash) , cored and cut into cubes
- 1/2 cup Yellow Moong Dal (Split) , soaked for 10 minutes
- 2 Green Chillies , finely chopped
- 3 tablespoons Fresh coconut , grated
- 2 Dry red chillies
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1/8 teaspoon Asafoetida (hing)
- 2 teaspoon Lemon juice
- 2 teaspoon Cooking oil
- Salt , to taste
How to make Chow Chow Pasi Paruppu Poriyal Recipe - Chayote Squash And Moong Stir Fry
To begin making Chow Chow Pasi Paruppu Poriyal Recipe (Chayote Squash And Moong Stir Fry), peel the skin, core the centre and chop the chayote squash into small cubes and keep aside.
Wash and soak the moong dal in a bowl of water for 10 minutes.
Heat oil in a heavy bottomed pan, add the mustard seeds and let it splutter. Add the asafoetida, dried red chilli, curry leaves and let it crackle.
Add the green chillies and saute for a few seconds. Add in the chayote cubes and saute for a minute.
Now, drain the soaked moong dal and add it to the pan, season with salt and mix well.
Close it with a lid and let the moong dal and chayote squash cook in its own steam for 10 minutes. The texture of the moong dal and chayote should be kept firm yet soft to bite on.
Once the chayote squash and moong dal is cooked, add in the grated coconut and mix well.
Switch off the heat, add the lemon juice and mix well.
Serve the Chow Chow Pasi Paruppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) along with Steamed Rice, Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar) and Indian Vegetable Salad Recipe for the weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
