Chow Chow Sambar
- 60 min
- mild
- Serves 4
Chow chow sambar of toor dal, chayote, tamarind and Cookd Sambar Masala with a mustard tempering. Mild, vegetarian, serves 4, about 60 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Toor Dal150 grams
Water, For Cooking850 ml
Turmeric Powder0.75 grams
Chow Chow, Cubes500 grams
Onion, Chopped120 grams
Tomato, Chopped150 grams
Green Chilli, Slit10 grams
Tamarind, Soaked20 grams
Cookd Sambar MasalaSalt2 tsp
Jaggery1 tsp
Oil2 tsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves2 grams
Asafoetida0.25 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 253kcal | 1012kcal |
| Protein | 12g | 46g |
| Carbohydrate | 43g | 172g |
| Fat | 4.7g | 19g |
| Fibre | 11g | 43g |
| Sugar | 10g | 40g |
Cookd masalas for chow chow
Method
Get ready by washing the chow chow, tomato, green chillies, curry leaves and coriander leaves. Peel the chow chow and onion, cut the chow chow into small cubes, and chop the onion, tomato and coriander leaves. Slit the green chillies, break the dry red chilli, rinse the toor dal and soak the tamarind in 100 ml water for 10 minutes.
Pressure cook the toor dal with 500 ml water and turmeric for 4 whistles on medium flame, until the dal is very soft. Let the pressure release naturally, then mash the dal until smooth and keep it aside.
Add the chow chow, onion, tomato, green chilli and 350 ml water to a kadai. Cover and cook on medium flame for 12 to 15 minutes, until the chow chow is soft but holds its shape.
Squeeze the soaked tamarind well and strain the juice into the cooked vegetables. Boil on medium flame for 5 minutes, until the raw tamarind smell goes.
Add the mashed dal, Cookd Sambar Masala, salt and jaggery. Add 200 ml water, mix and simmer on low flame for 8 minutes, until the sambar becomes smooth and lightly thick.
Heat oil in a small kadai on medium flame for 1 minute, until hot. Add the mustard seeds, cumin, dry red chilli, curry leaves and asafoetida. Fry for 1 minute, until the mustard splutters and the curry leaves are crisp, without burning the spices.
Pour the tempering over the sambar and mix. Add coriander leaves and simmer on low flame for 2 minutes, until the sambar is hot and begins to bubble gently.
Before you start
- How long does Chow Chow Sambar take?
- 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
- How many people does Chow Chow Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chow Chow Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chow Chow Sambar spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chow Chow Sambar?
- 500 grams Chow Chow, 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 20 grams Tamarind, 1 grams Dry Red Chilli, 1 tsp Jaggery, and a few more listed on this page.
- Do I need a pressure cooker for Chow Chow Sambar?
- No, it is cooked in an open pot.
- How many calories are in Chow Chow Sambar?
- About 253 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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