Chayote Squash and hyacinth beans curry cooked in an aromatic spice base. This Gluten Free and Vegan Kurma is best served with Roti / Chapati/ Puri or Ghee Rice in South Indian Cuisine.
Why Chow Chow Mochai Kurma?
Come winter, and as brief as it is in the city where I live, there is a plethora of veggies and Hyacinth Beans (or called Mochai in Tamil or Avarekai in Kannada or Anupakayalu in Telugu) make their presence felt along with fresh and tender CHow Chow (Chayote Squash a.k.a Bengaluru Katrikkai in Tamil or Seeme Badanekaayi in Kannada).
One of the the best ways to enjoy the veggies is in a Kurma (or Kuruma). This pairs well with Steamed rice / Chapati or even Hot Phulkas / Puri and is best enjoyed when hot. Another No onion no garlic curry that you can enjoy with Rotis / Parathas is this Railway style Aloo Sabji
Other varieties of Kurmas / Side dishes on the blog you may like:
What are the other variations in Kurma made in South India?
What can I serve with this Kurma?
Serves – 3
Prep time – 20 mins. Cook time – 20 mins ;
Cuisine : South Indian, Course : Side Dish
PIN FOR LATER
Ingredients for Chow Chow Mochai Kurma
- 1 cup Chayote Squash (Chow Chow-peeled, cubed)
- 1/2 cup Fresh Hyacinth Beans (Mochai, Shelled)
- 1/4 cup Potato (opt.)
- 1 tsp salt
For the spice paste
- 1/2 cup freshly grated coconut (thaw if using frozen)
- 1 inch ginger
- 1 cardamom
- 1/2 inch cinnamon
- 3 green chillies
- 1 tbsp Poppy seeds
- 1 onion
- 2 tbsp pottukadalai / fried gram
- 1 tbsp fennel seeds / saunf
- 2 garlic pods
For the Tempering:
- 1 tsp Oil
- 1 tsp Cumin (Jeera, jeeragam)
- 1/2 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/2 cup Onion (sliced thin)
- 1/2 cup Tomatoes (washed, cubed)
How to make Chow Chow Mochai Kurma
- Wash, chop/ prep the veggies and cook them in the pressure cooker with a dash of salt and 1/2 cup of water for 1-2 whistles or till they are done yet have a bite to them.
- Alternatively, you can also steam them till soft but not mushy.
- Meanwhile, make the paste of the ingredients under the “Spice Paste” list
- For the next steps, check out the video embedded below.
- Don’t forget to leave you comments on the youtube video and the recipe below on how you liked it.
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Chow Chow Mochai Kurma
Equipment
- Pressure Cooker
- Wet Blender
- sauce pan
- Knife
- Chopping Board
Ingredients
- 1 cup Chayote Squash Chow Chow-peeled, cubed
- 1/2 cup Hyacinth Beans Mochai, Shelled
- 1/4 cup Potato opt.
- 1 tsp salt
- 1/4 cup Green peas opt.
Spice Paste:
- 1/2 cup Coconut Grated, thaw if using frozen
- 1 inch ginger
- 1 cardamom
- 1/2 inch cinnamon
- 3 green chillies
- 1 tbsp Poppy seeds
- 1 onion
- 2 tbsp Fried Gram Pottukadalai / Hurigadale
- 1 tbsp Fennel Seeds saunf, sombu
- 2 Garlic pods
Tempering:
- 1 tsp Oil
- 1 tsp Cumin Jeera, jeeragam
- 1/2 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/2 cup Onion sliced thin
- 1/2 cup Tomato washed, cubed
Instructions
- Wash, chop/ prep the veggies and cook them in the pressure cooker with a dash of salt and 1/2 cup of water for 1-2 whistles or till they are done yet have a bite to them.
- Alternatively, you can also steam them till soft but not mushy.
- Meanwhile, make the paste of the ingredients under the “Spice Paste” list
- For the next steps, check out the video embedded below.
- Don’t forget to leave you comments on the youtube video and the recipe below on how you liked it.
What caught my eye at first was the basket with these vegetables. I love these wowven baskets to make my veggie shopping. The kurma looks so tasty. I don’t think i get fresh mochai, but still will try the kurma.
aww thanks Seema. that basket is a treasure for me to show my kids how the ‘other world’ thrives so well. try to sub the mochai with konda kadali, it still tastes yum
I have never tried making kurma with chow chow. Soulike a fantastic way to feed hubby a new vegetable. Thanks Kalyani.
Thank you Archana, do try when you can
The use of chayote and hyacinth beans in the kurma reminds me of my mother-in-law. She loved both the veggies. The kurma looks good and makes a good side dish Kalyani.
thank you Jayashree, we love the veggies too