A thovayal is a delicacy in almost every South Indian household. Thovayals are typically mixed with rice and eaten. It can be eaten with Dosa’s, Idli’s or any other way you choose to eat it.

Zucchini being a very English vegetable is extremely tasty when cooked into this thovayal version. The roasted ingredients urad dal, red chilies and curry leaves when ground into a paste along with the zucchini gives a fresh aroma which makes it simply delishious.

 

Ingredients

• 4 cups cubed zucchini
• 2 teaspoon urad dal
• 5-6 fenugreek seeds
• 3 dry red chillies
• 10 curry leaves
• 2 tablespoons of thick tamarind paste (or small lemon size ball of fresh tamarind)
• ¼ teaspoon mustard seeds
• 3-4 curry leaves
• 1 teaspoon oil for tempering
• Salt to taste

Method

Cook the Zucchini until soft and tender.

Roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.

Now grind the roasted ingredients, zucchini, tamarind paste and curry leaves together until it forms a smooth paste. Add salt to taste

Heat a little oil in a pan; add mustard seeds and curry leaves. Allow it to crackle and add it to the zucchini chutney/thovayal.

Filed under: Chutneys, South Indian

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