Chow Chow (Chayote) Sambar

Sambar is a staple South Indian dish that can be made in many ways. This version of sambar is made with Chow Chow or Chayote, a tasty vegetable with high water content. Pair this sambar with rice, idli, or dosa for a tasty meal.

Print Recipe

Chow Chow (Chayote) Sambar

Sambar is a staple South Indian dish that can be made in many ways. This version of sambar is made with Chow Chow or Chayote, a tasty vegetable with high water content. Pair this sambar with rice, idli, or dosa for a tasty meal.

Course: Curry

Cuisine: Indian

Servings: 6

Ingredients

• 1 chow chow (also known as chayote)
• 1 cup shallots (around 6 shallots)
• 1 cup cubed tomato (around 2 medium tomatoes)
• 20 curry leaves
• 1 tbsp sambar powder
• ½ cup toor dhal
• ¼ tsp turmeric powder
• 1½ tbsp oil (for tempering)
• 1 tsp oil (for cooking)
• 1 tsp mustard seeds
• ½ tsp urad dhal
• ¼ tsp cumin seeds
• ⅛ tsp asafetida (also known as hing or perungayam)
• 3 red chilies
• 2½ cup water
• 1 small marble size soaked in ½ cup water

Instructions

• Place toor dhal in an Instant Pot. Rinse thoroughly and drain the water.
• Add 2 cups of water, turmeric, and 1 tsp oil to the pot.
• Close the pot and place the release steam handle in sealing position. Cook on high pressure for 8 minutes.
• In the meantime, peel the chayote and remove the seeds from the center. Cut into cubes and set aside.
• Next, peel and cut the shallots and chop the tomatoes. Set aside.
• Once the dhal is cooked, release the steam by turning the steam release handle to venting position. After the steam has released, the float valve pin will drop down.
• Now, carefully open the instant pot and mash the cooked dhal using a masher.
• Add the cubed chayote, shallots, tomatoes, curry leaves, sambar powder, and salt to the dhal. Mix well and cook on high pressure for 5 minutes.
• Once cooked, release the steam by turning the steam release handle to the venting position. Open the lid once the float valve pin has dropped down.
• Set the Instant Pot to sauté mode for 5 minutes. Add the tamarind extract and let it boil. Adjust salt and spice as needed.
• Add 1½ tbsp oil to a separate pan. Once hot, add urad dhal, mustard seeds, cumin seeds, and asafetida.
• Once the mustard seeds start to crackle, add red chilies and curry leaves to the pan.
• Pour the tempering over the sambar. Serve hot with rice, idli, or dosa.

• See below for additional Sambar varieties
  • Sorakkai (Bottle Gourd) Sambar
  • Restaurant Style Sambar
  • Tiffin Sambar
  • Quinoa Sambar Rice