This Tamil curry transforms humble chayote (chow chow) with a peanut-coconut masala. The vegetable's mild flavor absorbs the spices beautifully. Traditionally a Palakkad Iyer specialty, it's often served with adai (lentil pancakes). The peanuts provide plant protein while coconut adds healthy fats. Some versions include roasted chana dal for extra crunch. The tempering typically uses curry leaves and mustard seeds. During temple feasts, it's part of the banana leaf meal. Modern nutritionists praise its balanced macros and micros. The dish represents how South Indian cuisine elevates simple ingredients through spice combinations. Perfect with steamed rice.