“If you don’t know what to do with it, boil it” is a mantra that serves me well with unfamiliar vegetables. Chayote (or chow chow as they call it where I live) has long moved out of the *unfamiliar* category for me, and yet, the decision to boil the chayote brought with it an unexpected benefit – it simplified the task of peeling its creased, curvy skin.
This chayote / Chow Chow Raita recipe leverages on that goodness of boiling. Fresh seasoning and a spice-infused tempering give the raita a robust kick of flavors.
You Need:
[Serves 4-6]
- Chayote – 3 (~500 grams)
- Plain yogurt – 2 cups
- Fresh coriander leaves – a few sprigs
- Green chilies – 2 (adjust to taste)
- Salt – to taste
For the tadka:
- Chana dal – 2 teaspoons (buy on Amazon)
- Urad dal – 1/2 teaspoon (buy on Amazon)
- Dry red chilies – 2 (buy on Amazon)
- Asafoetida powder – a pinch
- Mustard seeds – 1/2 teaspoon
- Oil – 2 teaspoons
How To Make Chow Chow Raita:
1. Boil and mash the chayote
Wash well and slice the chayote into half lengthwise.
Place the chayote slices in a pressure cooker with 1/3 cup of water.
Lock the pressure cooker’s lid and boil till the chayote turns mashably soft without disintegrating. To do this in an Indian-style pressure cooker: cook on high heat till you hear the first whistle, then turn the heat to low and cook for another 5-6 minutes before switching off the heat.
Unlock the cooker’s lid when it has cooled enough to come off without force.
Pick the boiled chayote out.
Using a knife, gently remove the seed and peel the chayote.
Mash the chayote pulp coarsely.
2. Season the yogurt
Whip the yogurt to smooth along with salt to taste.
Grind or finely chop coriander leaves and green chilies. Add to the whipped yogurt.
Fold in the boiled and mashed chayote with the yogurt.
3. Do the tadka
In a tadka ladle, heat two teaspoons of oil. To the hot oil, add in quick succession: half a teaspoon of mustard seeds, two teaspoons of chana dal, half a teaspoon of urad dal. Move the dals around swiftly as they can burn if not attended to. In about 20-30 seconds, the dals will turn golden. At this stage, add a pinch of asafoetida powder and two dry red chilies.
[I was out of ural dal the day I clicked the pics – add it to the tadka if you have it with you!]
Allow the chilies to sizzle and then pour the hot tadka over the raita.
Chayote / chow chow raita is ready. Serve cold or at room temperature.
Refrigerate if planning to serve later.
Notes:
Like this recipe? You should also check out other raitas with a similar flavor profile: lauki raita, cucumber raita.
The post Chow Chow Raita: Chayote Yogurt Dip appeared first on The Steaming Pot.
