Step into the aromatic world of South Indian cuisine with our delightful Chow Chow Sambar recipe. This humble yet incredibly flavorful lentil and vegetable stew, starring the mild and succulent chayote squash (known as chow chow in India), is a staple in many South Indian homes. Its comforting warmth, tangy notes from tamarind, and the earthy richness of toor dal make it an irresistible and wholesome dish, perfect for any meal. Get ready to awaken your senses with every spoonful!
Why You’ll Love This Chow Chow Sambar Recipe
- Wholesome & Nutritious: Packed with protein from dal and fiber from chow chow, it’s a healthy choice.
- Authentic South Indian Flavor: A perfect balance of tang, spice, and umami, typical of traditional sambar.
- Versatile: Pairs beautifully with rice, idli, dosa, or even just as a comforting soup.
- Easy to Follow: Our step-by-step guide makes this classic dish accessible for home cooks.
- Budget-Friendly: Uses common, affordable ingredients for a satisfying meal.
Ingredients for Chow Chow Sambar
- 1 cup Arhar Dal (Toor Dal)
- 2 cups Chow Chow (Chayote), chopped into bite-sized pieces
- 2 medium Tomatoes, chopped
- 1 large Onion, thinly sliced
- 30 grams Tamarind, soaked in 1 cup hot water for 15 minutes, pulp extracted
- 1 tablespoon Sambar Powder
- 1/4 teaspoon Turmeric Powder
- Salt, to taste
- Oil, for cooking (approx. 2-3 tablespoons)
- 4 sprigs Fresh Coriander, chopped, for garnish
For Tempering (Tadka):
- 1 teaspoon Sesame Oil (or any cooking oil)
- 1 teaspoon Mustard Seeds
- 1 whole Red Chili (dry)
- 1/4 teaspoon Asafoetida (Hing)
- 1 sprig Fresh Curry Leaves
Step-by-Step Instructions
- Cook the Dal: In a pressure cooker, combine the 1 cup arhar dal, 2 cups water, 1/4 teaspoon turmeric powder, and a pinch of salt. Cook for 2-3 whistles or until the dal is soft and well-cooked. Once done, mash the dal lightly with a whisk or ladle and set aside.
- Saut Aromatics & Vegetables: Heat 2 tablespoons of oil in a large heavy-bottomed pan or pot over medium heat. Add the thinly sliced onion and saut until it turns soft and translucent, about 5-7 minutes.
- Add Tomatoes & Chow Chow: Stir in the chopped tomatoes and the chopped chow chow. Cook, stirring occasionally, until the chow chow is about three-quarters cooked and the tomatoes have softened, approximately 8-10 minutes.
- Incorporate Spices & Tamarind: Pour in the extracted tamarind water. Add the sambar powder and salt to taste. Mix well and continue to cook until the chow chow is completely tender and the flavors have melded, about another 5-7 minutes.
- Combine with Dal: Gently stir in the mashed arhar dal and most of the chopped fresh coriander. Cook for just 2-3 minutes, allowing the dal to warm through and absorb the flavors. Turn off the heat.
- Prepare the Tempering: In a small tempering pan or ladle, heat 1 teaspoon of sesame oil over medium heat. Add the mustard seeds and the whole dry red chili. Let the mustard seeds splutter, about 15 seconds.
- Finish Tempering: Immediately add the asafoetida and fresh curry leaves. Cook for another 10 seconds until the curry leaves are fragrant. Be careful not to burn them. Turn off the heat.
- Add Tempering to Sambar: Pour the hot tempering mixture directly into the prepared chow chow sambar. Stir gently to combine.
- Serve: Garnish with the remaining fresh coriander and serve hot.
Serving Suggestions
Chow Chow Sambar is incredibly versatile and makes a hearty addition to any South Indian meal. Enjoy it piping hot with fluffy steamed rice for a wholesome and satisfying dinner. It also pairs wonderfully as an accompaniment to crisp dosas, soft idlis, or savory vadas. For a lighter meal, you can even savor it as a comforting, protein-rich soup.
Chef’s Tips & Variations
- Vegetable Swap: Don’t have chow chow? You can substitute it with other vegetables like drumsticks, carrots, brinjal (eggplant), or mixed vegetables for a different take.
- Spice Level: Adjust the amount of sambar powder and add a slit green chili along with the onions if you prefer a spicier sambar.
- Freshness is Key: Using freshly ground sambar powder will significantly elevate the aroma and taste of your sambar.
- Tamarind Balance: If your tamarind is very sour, you might need slightly less. Always taste and adjust for your preferred level of tanginess.
- Consistency: For a thicker sambar, reduce the initial water for cooking dal. For a thinner consistency, add a little hot water at the end when combining with dal.