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CHOW CHOW RAITA / CHAYOTE IN YOGURT SAUCE

CHOW CHOW RAITA / CHAYOTE IN YOGURT SAUCE

Preethi Prasad
Chow Chow Raita/ Chayote in yogurt sauceis 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 Bisibelebath, pulao, biryani, or even as a light side to sambar or rasam rice.
5 from 12 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Accompaniment
Cuisine INDIAN CUISINE
Servings 2

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

  1. Choose Fresh Chow Chow:
    Go for tender, light green chow chow without blemishes. Younger ones cook faster and have a milder, sweeter taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Optional Garnish:
    Freshly chopped coriander or a sprinkle of roasted cumin powder on top can enhance both flavor and presentation.
  9. Serve Chilled:
    For best results, refrigerate for 30 minutes before serving, especially in summer. It makes the raita super refreshing.
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