Hope you are all in the pink of health . Today I am sharing a recipe with minimal ingredients and can be whipped in a jiffy. It is a delicious and nutritious side dish. A Refreshing South Indian Yogurt Delight. Chow Chow Raita / Chayote in Yogurt Sauce is a simple yet flavorful South Indian side dish made with tender chow chow (also known as chayote), yogurt, and a gentle tempering of spices. It’s a cooling accompaniment typically served with spicy rice dishes like pulao, biryani, or even as a light side to sambar or Rasam rice.
Some facts about Chow Chow / Chyaote :
Chayote belongs to the gourd family , mildly Flavoured and is rich in Vitamin C. It is widely used in south Indian cooking. Dishes range from Sambar ,Kootu ,Palya and many more. It is popularly used in Asian Cuisine. This is one vegetable that is regularly used in my place. I add it to make akki rotti and parathas too. It is absolutely delicious. Chow Chow blends beautifully with creamy yogurt, offering a slightly crunchy texture that contrasts the smoothness of the curd. The dish is brought to life with a tempering of mustard seeds, green chilies, curry leaves, and a touch of asafoetida, which elevates its aroma and taste.
Key Highlights: of Chow Chow Raita / Chayote in Yogurt Sauce:
- Cooling and digestive-friendly, perfect for balancing spicy meals
- Packed with nutrition from chow chow – rich in fiber, vitamins, and low in calories
- Quick to prepare and requires only basic pantry staples
- Customizable – can be made with or without tempering depending on preference
Whether you’re making a traditional South Indian meal or just want a light, gut-friendly side dish, chow chow raita / chayote in Yogurt sauce is a humble yet wholesome addition to your plate.
Chow Chow Raita / Chayote in Yogurt Sauce– A South Indian Comfort in a Bowl
In the world of South Indian cuisine, where spices dance and flavors burst, raitas offer a much-needed touch of calm. Among the many varieties, Chow Chow Raita / Chayote in yogurt sauce stands out for its simplicity, subtle flavor, and nourishing quality.
Chow chow (also called chayote or Bangalore kathirikai) is a pear-shaped, pale green vegetable that’s often underrated, but in South Indian kitchens, it’s a quiet favorite. With its soft crunch and neutral taste, it pairs beautifully with yogurt, making it the perfect candidate for a soothing raita.
This dish is more than just a side – it’s a cooling, gut-friendly addition that brings balance to spicy mains. Whether you’re having a fiery biryani or a humble Rasam rice, chow chow raita adds that touch of comfort and freshness.
Why You’ll Love Chow Chow Raita:
- Healthy & Wholesome: Low in calories, high in hydration and fiber – it’s a dish that nourishes from within.
- Simple Ingredients, Big Comfort: Made with just a handful of ingredients – boiled chow chow, fresh curd, and a basic tempering – it’s easy to whip up and deeply satisfying.
- Customizable Heat: Want it mild? Skip the green chilies. Prefer a kick? Add a few more! It’s flexible to your taste.
- Perfect Pairing: Goes wonderfully with bisibelebath, sambar rice, lemon rice, Pulao ,Biryani or even rotis.
A Bit of Tradition:
In many South Indian homes, raita isn’t just a side – it’s a way to cool the body, especially in the hot months. Curd (yogurt) plays a vital role in Ayurvedic cooking, helping with digestion and calming heat. Chow chow, being water-rich and gentle on the stomach, complements this purpose perfectly. Tempering the raita with mustard seeds, curry leaves, green chili, and a pinch of hing (asafoetida) adds a layer of depth, turning a humble bowl of curd into a flavorful, aromatic experience.
CHOW CHOW RAITA / CHAYOTE IN YOGURT SAUCE
Equipment
- 1 Heavy Bottom Pan
- 1 Vegetable grater
- 1 Spatula
Ingredients
- 1 No Chow Chow /Chayote peeled and grated after removing the seed.
- 2 No Slit Fresh Green Chilies
- 1 No Slit Fresh Red Chili
- 1 Sprig Curry leaves
- 1 Tbsp Peanuts roasted and crushed
- 2 Cups Fresh Yogurt
- Salt to Taste
- 1/4 Tsp Haldi / Turmeric
- 1 Tsp Mustard Seeds
- 1/4 Tsp Hing /Asafetida
- 1/2 Tsp Jeera / Cumin
- 1 Tsp Oil
Instructions
- Whisk yogurt to make it smooth and lump free. Keep it aside.
- Wash and peel the chow chow. Remove the seed and grate it.
- Heat oil in a heavy bottom pan. Add jeera , mustard seeds, curry leaves , slit green chili ,slit red chili, turmeric and hing (Asafetida).
- Once the mustard splutters add the grated chow chow . Mix well and saute it for 5 minutes on medium flame.
- Turn off the heat , Allow this mixture to cool completely.
- Once the mixture is cooled add whisked yogurt ,salt and mix well.
- Garnish with roasted and crushed peanuts and serve.
- Enjoy with Rice, Roti ,Pulao ,Bisibelebath or Biryani.
Notes
- Choose Fresh Chow Chow:
Go for tender, light green chow chow without blemishes. Younger ones cook faster and have a milder, sweeter taste. -
Cook Just Right:
You can even Boil or steam chow chow until just soft — avoid overcooking, or it’ll become mushy and lose its texture in the raita. -
Cool Before Mixing:
Let the cooked chow chow cool completely before adding to the curd. Mixing hot veggies with yogurt can make it sour or watery. -
Use Fresh, Thick Curd:
Thick homemade or Greek-style yogurt works best. If your curd is too runny, hang it in a muslin cloth for 15–20 mins to remove excess whey. Make sure to whisk it to make it lump free. -
Tempering Makes a Difference:
Don’t skip the tempering! Mustard seeds, curry leaves, green chilies, and a pinch of asafoetida (hing) add depth and aroma. -
Adjust Spice to Taste:
Keep it mild for a cooling effect or add more green chilies if you like a spicier version. A tiny piece of ginger grated in the tempering also adds zing. -
Add Salt Just Before Serving:
Salt can make the raita watery if added too early. Mix it in just before serving to keep it creamy. -
Optional Garnish:
Freshly chopped coriander or a sprinkle of roasted cumin powder on top can enhance both flavor and presentation. -
Serve Chilled:
For best results, refrigerate for 30 minutes before serving, especially in summer. It makes the raita super refreshing.
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Different Chilled and cool raitas are a must have in summers. never made raita using chow chow.. will try it.. curry leaves peanuts, jeera and chiilies make the recipe more inviting..
Chow chow raita looks interesting and love the color and tempering of the raita. Perfect coolant for the body and looks so delicious.
Chow chow raita looks super tempting. Loved the bright colour and garnishing with roasted and crushed peanut. Lovely share.
Wow!! With this recipe, anyone will fall in love with chow chow!! I loved the addition of crushed peanuts dear! Yumm!
This is something very unique and interesting for me. Will definitely try it out. The tempering is making it all the more tempting.
An unique raita for me !
chow chow raita looks so so tempting and the clicks are so beautiful
delicious !
We LOVE Chow chow at home, and during off season I hoard it like gold, freezing it too. Amma also makes a raita, but differently. Loving the colour of this raita and especially the addition of peanuts will be a hit.. Instantly bookmarked!
We are chow chow lovers too at home Kalyani, Do try ,you will love it. Thank you.