Whenever my MIL makes chow chow kootu, she uses the peel to make thuvayal. It tastes just like the regular chow chow thuvayal. I used to mix with rice and take for my lunch box too!
|Chow chow||Peeled skin of 1 chayote|
|Urad dhal||3 tablespoons|
|Tamarind||a small gooseberry size|
|Red chilli||2 or 3|
|Hing||a generous pinch|
1) Wash the chayote thoroughly in water and peel the skin using vegetable peeler
2) Chop the skin into small bits
3) Heat 1/2 tsp of oil in a pan and add urad dhal and red chillies
4) Fry in a medium flame until golden brown
5) Add the tamarind and asafoetida and fry for less than a minute and switch off the flame
6) Transfer this to another plate to cool
7) In the same pan add 1/2 tsp of oil and fry the chow chow peel
8) Fry in low flame for a couple of minutes.
9)Allow both the fried dhal and chow chow peel to cool
10)Grind the mixture first without adding water.
11) Add salt and add water little by little and grind to a smooth paste
12) Serve with hot rice or as an accompaniment to curd rice.
Along with the peel, cubed chayote can also be used. Increase the other quantities accordingly
Instead of tamarind, tamarind paste can also be used. Add 1/4 spoon while grinding