Chayote squash sambar step-by-step recipe with photos.
Sambar is a South-Indian style dal made with toor dal (pigeon pea), tamarind, and an aromatic spice blend known as sambar powder. Sambar pairs well not just with steamed rice, but also with idli and dosa. This makes sambar an integral part of south Indian meals, be it breakfast, lunch, or dinner. A traditional sambar has a good proportion of dal, made mostly with a single variety of vegetable, and is definitely made with homemade sambar powder.
Chayote (or chow-chow or choko) is a summer squash that belongs to the gourd family. Technically, it is a fruit and is pear-shaped (it resembles an unripe pear) but it is definitely not eaten as a fruit. This less-known vegetable is quite common in South Indian cooking. It is called seemebadnekai in Kannada and is commonly used to make sambar (dal), palya (sabzi/curry), and chutney.
This healthy vegetable is a great source of fiber and is packed with folates and magnesium. It is also low in calories and carbs. This vegetable is pretty bland in taste and can easily adapt to the flavours of the dish.
I have earlier shared the recipe of a simple palya (stir-fry) made with chayote squash. Here is the recipe for making sambar (dal) with it. Sambar is a South-Indian style dal made with toor dal (pigeon pea), tamarind, and an aromatic spice blend known as sambar powder. This easy sambar pairs well with steamed rice and any side dish of your choice.
To make authentic Karnataka-style-sambar powder, click here.
For more Karnataka recipes, click here.
Chayote squash sambar step-by-step recipe with photos:
1. Boil toor dal and garlic cloves in a pressure cooker
2. Heat 2 tbsp ghee in a frying pan or kadhai. Add onion and saute until it is translucent
3. Add tomatoes and mix well. Cook until the tomatoes are slightly mushy
4. Add chayote squash, tamarind extract, jaggery, sambar powder, salt
5. Add water and bring to boil. Simmer until the chayote squash is completely cooked
6. Add the toor dal and simmer for 5-10 minutes
7. Prepare tempering (seasoning) in a small pan
8. Pour this tempering onto the sambar
9. Garnish with coriander leaves
Chayote sambar made with homemade sambar powder
Chayote squash sambar
FOR THE SAMBAR: