The term Colombian Exchange was first used in 1972 American historian and Professor Alfred W. Crossbee did his environmental history book in his environmental history book in his environmental history book. It has now become widely used by historians, especially food historians, which was considered to be the old world and the new world in the 15th century. It refers to the widespread transfer of plants, animals and even diseases that follow the 1492 trip to the Italian explorer Christopher Columbus (hence the name). It marked the spread of American crops like potatoes, and in the rest of the world, with tomatoes as well as the old world (eastern hemisphere) such as rice and wheat for the new world.
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Chayote (vegetation name: SICYOS Edulis) was one of the materials that originated in the new world and was widely cultivated in modern Mexico and Guatemala. It was also a part of the Colombian exchange. We know it as Chow-Chau in Tamil Nadu or there are Susi Badanekai in Karnataka. It is used in Northeast India and Nepal and many parts of Southeast Asia in some regions. It is also widely used in Craol and Kajun dishes in the US.
You can describe it as a pear -shaped vegetable with a thin skin and a succulent, almost muscular stability. Why the teaot is referred to as tea squash. In South India, it is a regular component in the sambar and is compatible like a kotu (see recipe). One of my favorite recipes with Chow-Chau is Kuzambu (which can be best described as Butter Milk Gravy). The muscular texture and light taste of this vegetable play in this dish really well. The key is not to overcome this vegetable. This ensures that it is not too much and retains its fleshy and slightly crisp texture.
It is relatively low on calories and comes with a group of nutritional benefits. It is a rich source of vitamin C and B6 that produces immunity and your energy metabolism. Vegetables also contain antioxidants (such as mycatin), magnesium, potassium and are considered good for heart and liver health. This diet is also rich in fiber. Some experts recommend it to lose weight because it does not have fat.
Photo: Pexle
You can try these simple yet delicious dishes and take advantage of Chow-Chow’s health benefits:
Chow-Chau Kotu
Material
Chow Chow
One-fourth cup moong dal
1 tablespoon sambar powder
4 shallots (small onion)
One-fourth TBSP turmeric
Salt
to Grind
One-fourth cup coconut tight
Half a teaspoon cumin
Half a teaspoon rice flour (optional)
To be angry
1 tablespoon oil
1/2 tablespoons mustard
1 tablespoon urad dal
1 sprig curry leaves
Instruction
1. Peel the skin with chow-chau. Cut them in half and clean the middle part.
2. Cut into small cubes.
3. Add moong dal to a pressure cooker. Then add chow-chau, turmeric, sambar powder and salt.
4. Add a cup of water and make sure the lentils are submerged in water. Pressure cook for 2-3 whistles.
5. Meanwhile, grind the coconut with a little water in a paste with cumin and rice flour.
6. Add it to the cooked vegetable and mix well. Boiled.
7. Add the tempera content (under the ‘two Temper’ list) to the cooked mixture. Stir well.
8. Serve with hot bang rice.
Chow-Chau more Kuzambu Recipe (Chow-Chau Buttmilk Gravy)
Material:
Sour curd (thick sour yogurt) – half cup
Coconut tightly tight – one -fourth cup
Chow -Chau – 200 grams
1 tbsp cumin seeds
Turmeric – one -fourth teaspoon
Half a teaspoon urad dal
Half a teaspoon fenugreek
One-fourth teaspoon coconut oil
Green Chilli – 4 to 6
Curry Leaves – Some Sprigsault
Mustard – one -fourth teaspoon
Method:
1. Fry chow-chau with little turmeric and curry leaves
2. Add some water
3. Fry urad dal, separate fenugreek in coconut oil
4. Add green chili
5. Blend this mixture in a fine paste with cumin and add some water and salt as you do.
6. Add this mixture to Chow-Chau and boil it for 3-4 minutes
7. Add beaten curd – Add some water to this yogurt until it reaches a thick lassi stability.
8. ‘Temper’ this curry with leaves and mustard seeds.
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