Chow Chow Thogayal | chayote chutney Is a great way to use chayote peel. Thogayal is a tasty rice accompaniment. With little extra water, it can be converted into a chutney and used as a side for the tiffin variety. Check out the video and If you like the video pls SUBSCRIBE to my channel Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chow Chow Thol Thogayal. Chayote thogayal can be mixed with rice with sesame oil. Add little extra water and tasty chutney is ready to be served for tiffin varieties like idli, dosai, paniyaram, etc. Grandmother’s traditional recipes are always the best, and Chow Chow Thol Thogayal is one perfect example. Chow chow is a versatile vegetable that gets a place in many recipes like Kootu, Mor Kuzhambu, sambar, Aviyal, Bisi Bele Bath, etc. These are the recipes I am familiar with, I am sure there are many other ways to enjoy this vegetable. Whenever Amma prepares Chow chow thol thogayal, I used to think that it is also prepared with vegetables. One day when I accidentally passed the kitchen (oh ya I seldom cook when mom was around) I saw Amma sauteeing Chow chow peel. Seeing it I asked her why do u sauté the peel, she said that’s how thogayal is prepared. I couldn’t believe the fact that outer skin can turn it into such a tasty dish. That day I was a little hesitant while serving the thogayal. My sister complimented that Chow Chow Thol Thogayal. Then I realized my ignorance and I served myself. Within no time did a big second serve. After I started cooking whenever I buy Chow chow, I cook thogayal with its peel. Thogayal Sadam (rice) tastes great with vathakkal curry like potato, Arbi, plantain curry. Thogayal also goes well as a side for curd rice. Initially, I use to peel the outer skin with the peeler and make Thogayal with that. Chow chow peel Thogayal tastes good but I felt I use little extra oil for sauteing the outer skin. Instead, nowadays I cut the outer skin with a knife(little chow chow comes with the peel but since I am going to use it. I don’t mind that). Cooking outer skin in a pressure cooker makes it fast and less oil is consumed. Other Thogayal recipes Ingredient:
To temper:
Method 1- thick chow chow outer layer cut using a knife
Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally
Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli Sauté till the dal turns golden brown. Turn off the stove
Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
Add hing, and salt and give a quick mix Add tamarind and coconut and sauté on low flame for 30 seconds
Switch off and let it cook down
Grind the mixture into Thogayal. Add the chow chow cooked water for binding Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves
Method 2 - if you are using peeler to peel Chow chow outer skin
In a pan dry roast urad dal and red chilli till the dal is golden brown and transfer into a plate In the same pan add oil and sauté the chayote peel till they become soft. Transfer the peel to the plate containing urad dal and red chilli
After the mixture is cooled, Grind chayote peel, coconut, urad dal, red chili along with tamrind, salt, hing with little water Add oil to the pan and when the oil is hot add mustard, curry leaves and let it splutter. Add the temper to the thogayal
