Seevankaya Koora (Chayote Curry)

Name: Seevankaya Koora (Chayote Curry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium chayote (seevankaya/chow chow), peeled, seeds removed, and diced into small cubes; 2-3 tbsp water (if needed while cooking); 1-2 tsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1-2 dried red chilies; 1 green chili, slit or finely chopped; 6-8 curry leaves; ¼ tsp turmeric powder; to taste Salt; 1-2 tbsp chopped cilantro; 2 tbsp fresh grated coconut

South Indian Thaali Items · Kura (Curry)

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 10 min · 25 min (est.)
Walk-away: No

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Worth knowing

Seevankaya Koora is a simple everyday South Indian vegetable curry that highlights the natural mild sweetness and soft texture of chayote. It is a perfect example of a quick vegetable preparation where the flavor comes mainly from the tempering rather than a heavy masala.
This recipe is ideal for busy days because the preparation is minimal: peel, dice, add tempering, and let the vegetable cook covered until tender.
Chayote releases some moisture as it cooks, so it usually does not require much additional water. Keeping the lid on helps it cook quickly while maintaining its delicate texture.
For a slightly richer version, finish with fresh coconut and cilantro before serving.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

easy effortweeknight-friendlyleftover-friendlyhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

15 mins

Total

25 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

4medium chayote (seevankaya/chow chow), peeled, seeds removed, and diced into small cubes4-6 tbspwater (if needed while cooking)2-4 tspoil or ghee1 tspmustard seeds1 tspcumin seeds (jeera)2-4dried red chilies(optional)2green chili, slit or finely chopped(optional)12-16curry leaves

A pinch of hing (asafoetida)

½ tspturmeric powderto tasteSalt2-4 tbspchopped cilantro4 tbspfresh grated coconut(optional)

Instructions

01
Wash and peel the chayote. Remove the seed in the center and dice the vegetable into small, bite-sized cubes.
02
Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, dried red chilies, green chili, curry leaves, hing, and turmeric powder.
03
Add the diced chayote and salt. Mix well so the vegetable is coated with the tempering.
04
Cover the pan with a lid and cook on medium heat for 10-12 minutes, stirring occasionally, until the chayote becomes tender. Add a splash of water only if needed to prevent sticking.
05
Add any optional vegetables like green peas or carrots and cook until they are tender.
06
Turn off the heat and garnish with cilantro and fresh grated coconut if desired.
07
Serve warm with rice, dal, sambar, rasam, or as a simple vegetable side dish.

Worth knowing

Seevankaya Koora is a simple everyday South Indian vegetable curry that highlights the natural mild sweetness and soft texture of chayote. It is a perfect example of a quick vegetable preparation where the flavor comes mainly from the tempering rather than a heavy masala.
This recipe is ideal for busy days because the preparation is minimal: peel, dice, add tempering, and let the vegetable cook covered until tender.
Chayote releases some moisture as it cooks, so it usually does not require much additional water. Keeping the lid on helps it cook quickly while maintaining its delicate texture.
For a slightly richer version, finish with fresh coconut and cilantro before serving.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.