Go Back
+ servings
Chow-Chow Thogayal – South Indian Pesto with Chayote Squash Skin

Chow-Chow Thogayal

No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dip, Side Dish
Cuisine South Indian
Servings 4 People


  • 1 tsp Vegetable or Olive Oil
  • 6 Chayote skin peeled (save the skin after making your dish)
  • ¼ cup Urad dhal (black gram)
  • 3 dry red chillies
  • ½ tbsp tamarind pulp
  • 2 tbsp unsweetened dessicated or fresh coconut
  • salt
  • ¼-½ cup water to grind

For The Tempering

  • 1 tbsp vegetable or olive oil
  • 1 tbsp black mustard seeds
  • 10 curry leaves
  • ½ tsp asafoetida


  •  Heat 1 teaspoon oil in a saucepan. Once hot, add the chayote squash skin and cook for 20-30 minutes. Remove and let it cool.
  • Heat a clean saucepan with 1 teaspoon oil and roast the dry red chilies followed by urad dhal and finally tamarind pulp. Saute for couple of minute. Switch off the flame and add the coconut. Let the remaining heat cook the coconuts. Remove and let it cool.
  • Grind together the cooked chayote squash, roasted urad dhal, dry red chilies,  tamarind and coconut with minimum water to a smooth paste . Add salt to taste. Mix well.
  • Heat 1 tablespoon oil in a small pan. Once hot, add mustard seeds and let it pop. Then add the curry leaves and asafoetida. Pour this mixture over the chayote squash / chow-chow thogayal. A South Indian pesto with chayote squash to ready to devour.


  1. This is an ideal dip for those who are on a weightloss journey.
  2. This can be eaten in phase 1 of South beach diet.
  3. Also perfect one for women with gestational diabetes and also for those who are diabetic/ pre-diabetic.
Keyword Chow-Chow Thogayal
Tried this recipe?Let us know how it was!