Zucchini Thogayal

Chutney recipes are very common in South Indian homes. Zucchini is a versatile veggie that can be easily used in Indian cooking. I make sambar, kootu and curry with zucchini. This time I wanted to try making chutney and the result was amazing. You can eat this chutney with dosa, adai or idli or with a bowl of hot rice and ghee.The following measurements make a rather mild chutney so increase the chillies if you want it spicier. The good thing it can be easily adapted to Indian recipes with ease. Since it does not have a strong taste it adapts nicely to most recipes.

 

Prep time: 10 mins |Cook time: 15 mins|Serves: 3 persons

Cuisine :Indian

Ingredients Green Zucchini -2 ½ cups Onion -1/4 cup Red chillies-1 no Green chillies -1 no Tamarind- small piece Urad dal -2 tbsp. Channa dal-1 tbsp. Cumin seeds-1/2 tsp Hing-pinch Grated coconut- 2 tbsp. Salt -3/4 tsp or more

 

Method

1. Chop the zucchini into medium sized cubes. No need to peel the skin. Heat 1/2 tsp oil in a pan. Add 2 tbsp. of dals and red chillies and saute on medium heat until the urad dal is golden brown.In the same pan saute the onions till they get translucent. Add in the tamarind and zucchini pieces and saute till it is cooked. Add grated coconut and stir for a few seconds.

2. Reduce the flame, add 1/4 cup water, pinch of salt, cover and cook till zucchini is tender and fully cooked.

3. In small mixer-grind the fried dal-red chillies, soaked tamarind and coconut to coarse paste.

4. To this add the cooled cooked zucchini, salt and scrape the sides of the mixer and grind to a paste. Remove this into a bowl. Serve with hot rice and Kootu!

Notes

Traditionally a lot more coconut is used, so you could use as much as your health consciousness permits.

Follow this tempering if you prefer.

(Heat 1-2 tsp oil in a tempering ladle or small kadai. Add pinch of asafoetida, mustard seeds, once they splutter, add curry leaves and urad dal. Wait for dal to turn golden and transfer the tempering over the thogayal.This dish is a great side for dosas too. Just add a little more water while you grind and temper with mustard seeds!)

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