Add Preferred SourceSeemebadanekayi palya, or chow chow poriyal, is a Karnataka-style chayote squash curry that effortlessly elevates everyday meals. This versatile dish pairs with both rice and dal as well as roti. Making it in the
This vegan and gluten-free squash curry is made by cooking the chayote squash in a simple seasoning (tempering/tadka). Also popular as chow-chow poriyal, it is ready in less than 15 minutes once the chayote is peeled and chopped. In fact, peeling the chayote is the most time-consuming part of making this dish.
Why you will love this recipe?
- It's a straightforward recipe that can be quickly prepared for everyday meals or special occasions.
- It pairs well with various staples like rice, dal, and roti, making it a flexible choice for diverse meal plans.
- The dish combines the mild sweetness of chayote squash with the aroma of seasoning, creating a well-balanced flavor profile.
Ingredients
Chayote squash: Peeled and chopped chayote squash is the key ingredient.
Coconut oil: I use coconut oil to make this dish. However, you may replace it with any cooking oil of your choice.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat coconut oil and add mustard seeds. Once they splutter, add cumin seeds, urad dal, chana dal, dry red chili, and hing (image 1).
Step 2: Add curry leaves, ginger, green chili, and turmeric powder. Saute for about a minute (images 2 and 3). Add the chopped squash and salt (image 4).
Step 3: Add water and mix well - see tips section (image 5). Secure the IP lid and set it to pressure cook mode for 3 minutes (image 6).
Step 4: Do a natural release of pressure for 5 minutes, then do a quick release. Set the
Step 5: Add lemon/lime juice, coconut, and cilantro (image 9).
Expert Tips
In this dish, I have used 4 large chowchows. After peeling, removing seeds, and chopping, I got around 5 cups.
Cut the squash into uniform-sized pieces. This way, they will cook evenly.
I am making this dish in an 8-quart
What to serve with chayote squash curry
Seemebadanekai palya pairs well with various other South Indian dishes and complements them nicely. It can be served with steamed rice, chapati, or roti. You can also serve it as a side dish alongside a South Indian thali, which typically includes items like tomato rasam, vegetable sambar, and curd (yogurt).
Recipe FAQs
Palya is a side dish that is a part of Karnataka cuisine and loosely means cooked vegetables. It is a form of dry curry and is a part of an everyday meal in South India. This common South Indian preparation is called poriyal in Tamil, thoran in Malayalam, and vepudu in Telugu. It is usually made with a single vegetable that is cut into bite-sized pieces and cooked with a simple seasoning called 'oggarane.' It is very similar to the North Indian 'sabzi' but uses different spices. A palya can be made with or without onions and is almost always garnished with fresh coconut, lemon/lime juice, and coriander leaves (cilantro).
You can store any leftovers in an air-tight container in the refrigerator for up to five days.
Yes. Follow this recipe and cook the squash covered until they are cooked well. It may take 35-40 minutes.
More South Indian Side Dishes
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Recipe card
Chayote Squash Curry (Seemebadnekai Palya)
Ingredients
- 4 large chayote squash (approximately 5 cups when cut)
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dry red chili
- 2 teaspoon split black gram (urad dal)
- 2 teaspoon split Bengal gram (chana dal)
- ½ teaspoon asafetida (hing)
- 1 sprig curry leaves
- 1-2 green chili finely chopped
- ½ inch ginger finely chopped
- 1 teaspoon turmeric powder
- ½-¾ teaspoon salt (adjust as per taste)
- 2 tablespoon coconut grated
- 2 tablespoon cilantro
- ½ lemon or lime
- ¼-½ cup water see notes
Instructions
- Wash and peel the chowchow. Cut them in half and remove the seed. Chop them into small pieces.
- Set the Instant Pot to saute mode and add coconut oil. Add mustard seeds and let them splutter.
- Add cumin seeds, urad dal, chana dal, dry red chili, hing, and turmeric.
- Add curry leaves, ginger, and green chili. Saute for about a minute.
- Add the chopped squash and salt. Add ¼ cup water.
- Mix well and deglaze the pot.
- Secure the IP lid and set it to pressure cook mode for 3 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Set the Instant Pot back to saute mode for 2 minutes so that the excess moisture dried.
- Add lemon/lime juice, coconut, and cilantro. Mix well.
- Serve hot with rice or roti.
nancy says
love this chayote squash curry! one of my favourite veggies
Katie says
Love this squash curry, so good!