Seemai Kathrikai is also known as ‘Chow- chow and Bangalore kathrikai’ in Tamil. It is called as ‘Chayote’ in English. Seemai kathrikai belongs to gourd family like melon and cucumbers. Some people also call this as ‘Alligator pear’ or ‘Vegetable pear’. It is used in Kootu, Poriyal and Sambar in south Indian cooking. Tasty Thuvayal can also be prepared with this at short notice. It suits well with Rice as well as Chappati as a side dish.
Cooking time: 15 minutes approximately
- Seemai kathrikai – 1 no
- Coconut – ⅛ th of full coconut
- Urad dal or split black gram – 2 table spoon
- Bengal gram – 1 tea spoon
- Red chilli – 2 no
- Asafetida – pinch
- Tamarind – little (adjust according to your need)
- Salt – as per taste
- Oil – ½ tea spoon
- Wash, peel Seemai kathrikai skin, grate and keep; grate coconut.
- Heat a pan with oil, add bengal gram, urad dal, asafetida powder and red chilli; fry till dals are golden brown/red in colour and remove; add grated coconut fry for few seconds and remove; add grated Seemai kathrikai fry for 2 minutes (as it is grated it needs less time to cook).
- Now grind all the above fried items with tamarind, salt by adding little water to a coarse paste.
- Seemai Kathrikai Thuvayal is now ready to be served as side dish to Rice or Chappati.
Tender Seemai Kathrikai suits better for Thuvayal.