The Term Colombian Exchange was first used in 1972 by American Historian and Professor Alfred W. Crosby in his environmental history book of the same name. It has become a widely used term by history, especially Food Historians to describe the Meeting Point of what was considered the old world and the new world in the new world. It referrs to the widespread transfer of plants, animals and even diseases that followed the 1492 voyage of the Italian Explorer Christopher Columbus (Hence the name). It marked the spread of American crops like potatoes, and tomatoes to the rest of the world as well as creps from the old world (the Eastern hemisphare) Such and White to the New WORLD.
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Chayote (Botanical Name: SICYOS Edulis) It was also part of the colombian exchange. We know this as chow-chow in tamil nadu or seme badanekaayi in karnataka. This vegetable (also considered a fruit in some regions) is also used in Northeast India and Nepal and Many Parts of South East Asia. It’s also widely used in creole and cajun cuisine in the us.
You could describe this as a pear-shaped vegetable with a thin skin and a success, almost fleshy consistency. Its why chayote is referred to as chayote squash. In South India it’s a regular ingredient in sambar and decompaniments like a kootu (see recipe). One of my favorite dishes with chow-chow is the more kuzhambu The fleshy textures and mild flavors of this vegetable play out really well in this dish. The key is not to overcook this vegetable. This ensures it does not get too mushy and retains its fleshy and slightly crunchy texture.
It’s relatively low on calories and come with a bunch of nutritional benefits. It’s a rich source of vitamin c and b6 that build immunity and your energy metabolism. The vegetable also contains antioxidants (like myricetin), magnesium, potassium and is considered good for heart and liver health. It’s also rich in dietary fibre. Some experts recommend it for weight losses if it doesn’st contain fat.
Photo: Pexels
You can try out these simple couple recipes and take advantage of the health benefits of chow-chow:
Chow-chow kootu
Ingredients
Chow-chow
One-time cup moong dal
1 tbsp sambar powder
4 shallots (Small Onions)
One-time tbsp turmeric
Salt as required
To grind
One-time cup coconut grated
Half tbsp cumin seeds
Half tbsp rice flour (optional)
To tempor
1 tbsp oil
1/2 tbsp mustard
1 tbsp urad dal
1 sprig curry leaves
Instructions
1. Peel the skin off the chow-chow. Cut them Into Half and Clean The Middle Part.
2. Chop Into Small Thick Cubes.
3. Add moong dal in a pressure cooker. Then add chow-chow, turmeric, sambar powder and salt.
4. Add a cup of water and make sure the Dal is immersed in water. Pressure Cook for 2-3 Whistles.
5. Meanwhile grind coconut with cumin and rice flour with little water to a paste.
6. Add it to the cooked vegetable and mix well. Bring to Boil.
7. Temper the ingredients (Under the ‘to Temper’ List) Add it to the cooked mixture. Stir mix well.
8. ServE with hot steamed rice.
Chow-chow more kuzhambu recipe
Ingredients:
Sour curd (thick sour curd beaten) – half cup
Freshly grated coconut – one -time cup
Chow -Chow – 200 gm
1 Tablespoon Cumin
Turmeric – One -Frusth Teaspoon
Half tablespoon urad dal
Half teaspoon fenugreek
One-time Teaspoon Coconut oil
Green Chillies – 4 to 6
Curry Leaves – A Few Sprigssalt – to Taste
Mustard – One -Frusth Teaspoon
Method:
1. Fry the Chow-CHOW with a Little Turmic and Curry Leaves
2. Add some water
3. Fry Urad Dal, Fenugreek Separately in Coconut oil
4. Add the green chillies
5. Blend this mixture with the cumin seeds to a fin paste and add some water and the salt as you do
6. Add this mixture to the chow-chow and let it simmer for 3-4 minutes
7. Add the beaten curd – add some water to this curd until it reaches a thick lassi consistency.
8. ‘Temper’ this with the curry leaves and the Mustard seeds.
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(Tagstotranslate) Chow Chow (T) Tamil Nadu (T) Tamil Recipes
