Chayote Squash Palya

Name: Chayote Squash Palya
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chayote squash (2-3 medium, peeled, pith removed if hard, diced into small cubes); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 pcs dried red chili (broken in half); 1 pcs green chili (slit lengthwise); 8 pcs curry leaves; 1 pinch turmeric powder; 0.25 tsp salt; 3 tbsp water (for cooking the squash); 2 tbsp coconut (freshly grated); 1 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(62)

TASTE SCORE

6/10

A light, everyday stir-fry from Karnataka where tender chayote cubes are cooked with a gentle tempering of mustard seeds, curry leaves, and green chili, then finished with fresh coconut. This simple, no-onion, no-garlic side dish is ready in minutes and brings a mildly sweet, clean flavor to your plate.

PREP

10m

COOK

15m

SERVES

1 KATORI

70 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the chayote squash.
Peel the chayote, cut in half, and remove the inner seed if it's hard. Dice into small, even cubes about 1/2 inch in size so they cook uniformly.
temper · ~3 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, urad dal, and broken dried red chili. Sauté until the dal turns golden (30-40 sec).
4.Add slit green chili and curry leaves, fry for a few seconds until fragrant.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute
Cook the squash.
1.Add the diced chayote to the pan.
2.Sprinkle in turmeric powder and salt, and stir well to coat the pieces evenly.
3.Add 3 tablespoons of water, lower the heat, and cover the pan.
simmer · ~10 min
Steam until tender.
Let the squash cook covered for about 8 to 10 minutes, stirring once halfway through. Check for tenderness with a knife: it should slide in easily without the squash turning mushy. All the water should be absorbed.
TIPDon't overcook — the charm of palya is the soft but distinct cubes, not a mash.
mix
Finish with fresh coconut.
Turn off the heat and fold in the freshly grated coconut gently so it doesn't clump.
garnish
Garnish with cilantro and serve.
Transfer to a serving bowl, sprinkle with chopped cilantro, and serve hot with rice or chapati.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the chayote into uniform 1/2-inch cubes so they cook evenly without some turning mushy.
2
Do not skip removing the hard inner seed — it is inedible and ruins the texture of the dish.
3
Let the urad dal turn golden but not dark brown, or it will taste bitter.
4
Use freshly grated coconut for the best sweetness and texture; frozen grated coconut can be used if thawed.
5
Check the squash after 8 minutes — a knife should slide in easily but the cubes should still hold their shape.

RECIPE VARIATIONS