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    Home » Recipes » Vegetable: Zucchini

    Zucchini Thogayal Recipe - Zucchini Chutney

    Published: Feb 17, 2017 by Radhika . 3 Comments

    45 shares
    Jump to Recipe

    zucchini thogayal recipe

    Zucchini Thogayal Recipe with step by step photos. South Indian style zucchini thogayal that can be served either as a side dish with rice or as a main dish when mixed with rice and served along with chips and pappads.

    It can also be served like a chutney with idlis and dosa.

    I have used yellow zucchini here in this recipe but you can also use the green one. Both the variant tastes the same in this thogayal.

    This thogayal tastes almost like peerkangai thogayal and I love eating both zucchini and ridge gourd raw.

    zucchini thogayal

    As the zucchini has high water content, to add more body to the thogayal, I add curry leaves as I always get a big bunch of them for free every time I buy veggies.

    A lot of it gets left over even by the next time of shopping.

    So what better way to use up the curry leaves which are actually healthy because of their high iron content.

    But you can also use either coriander leaves or mint leaves in it s place but personally I prefer using curry leaves.

    Stepwise photos to make Zucchini Thuvaiyal:

    zucchini thogayal recipe step1

    1. Heat a pan with 1 teaspoon oil. Add urad dal and whole dry red chilies. Roast over low flame till the dal becomes golden brown in color and the chilies turn slightly dark. Drain and transfer to a bowl and set aside.

    2. Add curry leaves and saute over low flame till it shrinks in size. Transfer to the same bowl.

    zucchini thogayal recipe step2
    3. Add 1 more teaspoon oil to the pan. Add sliced zucchini and saute over low flame.

    4. Cook till the edges start to shrink and slightly change color. Transfer to the same bowl.

    zucchini thogayal recipe step3
    5. Once all the ingredients cool down, transfer them all to a mixer jar.

    6. Add soaked tamarind, salt and grind to a coarse paste adding little water that was used to soak the tamarind.

    zucchini thogayal recipe step4
    7. Heat the same pan with 1 teaspoon oil. Add mustard seeds and let it crackle. Add the ground zucchini thogayal, stir well and cook for 30 seconds.

    8. Switch off stove. Take the pan off fire and transfer the zucchini thogayal to a serving bowl.

    Serve as a side dish with rice, idlis or dosas.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Zucchini Thogayal Recipe details as follows:

    Zucchini Thogayal Recipe

    Zucchini Thogayal recipe with stepwise photos that could be served as side dish with rice or with idlis and dosas.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time : 5 mins
    Cook Time : 15 mins
    Total Time : 20 mins
    Servings : 4 to 5
    Course : Side Dish
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    • Zucchini - 1
    • Curry leaves - ½ cup
    • Urad dal - 1 tbsp
    • Whole dry red chilies - 5 to 6
    • Tamarind - 1 small gooseberry size
    • Oil - 2 tsp
    • Salt - to taste

    For tempering:

    • Mustard seeds - ½ tsp
    • Oil - 1 tsp
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    Instructions
     

    Preparation:

    • Wash and wipe zucchini dry. Slice into thin roundels and keep aside. You can use either green or yellow zucchini.
    • Soak tamarind in little water hot water for 5 mins.

    To make Zucchini Thogayal:

    • Heat a pan with 1 teaspoon oil. Add urad dal and whole dry red chilies.
    • Roast over low flame till the dal becomes golden brown in color and the chilies turn slightly dark.
    • Drain and transfer to a bowl and set aside.
    • Add curry leaves and saute over low flame till it shrinks in size. Transfer to the same bowl.
    • Add 1 more teaspoon oil to the pan. Add sliced zucchini and saute over low flame.
    • Cook till the edges start to shrink and slightly change color. Transfer to the same bowl.
    • Once all the ingredients cool down, transfer them all to a mixer jar.
    • Add soaked tamarind, salt and grind to a coarse paste adding little water that was used to soak the tamarind.
    • Heat the same pan with 1 teaspoon oil.
    • Add mustard seeds and let it crackle. Add the ground zucchini thogayal, stir well and cook for 30 seconds.
    • Switch off stove. Take the pan off fire and transfer the zucchini thogayal to a serving bowl.
    • Serve as a side dish with sambar or rasam rice, or add 2 to 3 teaspoon thogayal to hot white rice, drizzle sesame oil or ghee, mix well and serve with pappads.
    • Serve this as a chutney as a side dish with idli or dosas.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Comments

    1. Nandhitha

      April 17, 2021 at 9:39 pm

      5 stars
      Awesome recipe Radhika. Turned out super tasty.

      Reply
    2. Aarti

      May 07, 2017 at 9:00 pm

      5 stars
      Fantastic recipe. Detailed explanation with helpful pictures. Will be checking your site for more recipes.

      Reply
      • Radhika

        May 11, 2017 at 3:36 pm

        Thank you Aarti.

        Reply

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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