Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)

Name: Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pieces Zucchini (2 Green zucchini cut into small cubes); 2 tsp White Urad Dal (2 teaspoons White Urad Dal (Split)); 5 pieces Fenugreek Seed (5 Methi Seeds (Fenugreek Seeds)); 5 pieces Dried Red Chili (3 Dry Red Chillies + 2 Dry Red Chillies); 15 pieces Curry leaves (10 Curry leaves + 5 Curry leaves); 20 g Tamarind (20 grams Tamarind); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Vegetable Oil (1 teaspoon Oil for tempering (vegetable oil used)); 0 pieces Table Salt (Salt to taste)

Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) - Indian Chutney Recipes (Indian)

30 minIndian

Servings4

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Steps

1To begin making the Zucchini Thogayal recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut zucchini along with a little salt and saute until soft and tender. Turn off heat and allow it to cool.
2In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.
3Now grind the roasted ingredients, the cooked zucchini,the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Zucchini Thogayal recipe and adjust to suit your taste.
4Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the zucchini thogayal.
5Serve the Zucchini Thogayal along with Mixed Vegetable Sambar, hot bowl of rice and ghee.