Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)
Zucchini Chutney or Thogayal is a delicacy in almost every South Indian household. The thogayal recipe is made with roasted ingredients urad dal, red chilies, and curry leaves when ground along with tamarind into a paste along with the zucchini gives a fresh aroma which makes it simply delicious. Thogayals are typically mixed with rice and eaten. It can be eaten with Dosa, Idli or any other way you choose to eat it.
If you like this recipe, you can also try other Chutney Recipes such as
- 2 Green zucchini , cut into small cubes
- 2 teaspoons White Urad Dal (Split)
- 5 Methi Seeds (Fenugreek Seeds)
- 3 Dry Red Chillies
- 10 Curry leaves
- 20 grams Tamarind Ingredients for Seasoning
- 1/4 teaspoon Mustard seeds
- 2 Dry Red Chillies
- 5 Curry leaves
- 1 teaspoon Sunflower Oil , for tempering
- Salt , to taste
How to make Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)
To 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.
In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.
Now 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.
Heat 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.
Serve the Zucchini Thogayal along with Mixed Vegetable Sambar, hot bowl of rice and ghee.