Udupi cuisine has a variety of rasams, thambulis(yogurt based) and chutneys. Among all the side dishes, my favorite would be hot rice, tangy chutneys along with papads/sendage.

We make a variety of chutneys with different veggies – brinjal, carrot, green mango, spinach, ridge gourd and many others.Today’s recipe is one such chutney with Chayote Squash or seemebadnekaayi as it is called in Kannada.

Read along for the detailed recipe.

RECIPE:

Video Link :

Preparation Time: 10 Minutes

Cooking Time: 15 minutes

INGREDIENTS:

Chayote Squash – 1

Green Chillies – 2 to 3

Shredded Coconut – 1/2 cup

Tamarind Paste – 1/2 Tsp

Salt – as per taste

For Tempering:

Cumin Seeds – 1 Tsp

Fennel Seeds – 1 Tsp

Mustard Seeds – 1 Tsp

Urad Dal – 1 Tsp

Asafoetida – a pinch

Curry Leaves – Few

Oil – 2 Tsp

METHOD:

In a wide bottomed pan, heat oil. Add cumin seeds, fennel seeds, and asafoetida.

Add curry leaves. Sauté till done.

Now, add chopped chayote squash.

Add salt and mix well.

Cover and cook till the squash is soft, cooked well.

Now, turn off the heat and add the shredded coconut. Mix well.

Allow the squash to cool down before grinding.

Once cool, grind the squash mixture with green chillies, tamarind paste, and half cup water.

Prepare the tempering with oil, mustard seeds, and urad dal.

Add the tempering to the chutney and mix well.

Serve with hot rice.

ENJOY!