Zucchini Chutney or Thogayal or Pachchadi

This dish is known as Thogayal in Tamil Nadu, Pachchadi in Andhra Pradesh and Chutney in the North of India.
It can be prepared and left in the fridge for a week or so based on the weather. 

Zucchini is a vegetable, that looks like a cucumber and is dark or light green or sometimes yellow in colour. 
It is low in calories and  usually consumed either cooked, steamed, grilled, fried, barbequed or boiled, unlike a cucumber which is generally served raw.
Zucchini is high in folic acid, vitamin A, manganese and potassium.
This exotic vegetable is consumed in most parts of the world including Middle East, Europe and Asia.
Zucchini bread is quite popular in Italy and fritters or baji made out of Zucchini tastes delicious too!!

The flesh of the vegetable is used to prepare this dish and it tastes delicious!!

Ingredients to serve 4- 6 people

2 -3 Cups Zucchini (peeled and roughly chopped)
1 inch piece tamarind
1-2 Dry Red Chilli
2 Tbs Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Fenugreek seeds (optional)
¼ Tsp Black Peppercorn
Pinch of asafoetida
1 Tsp Salt

Zucchini Pachadi

  Zucchini Chutney or Thogayal

Preparation

Wash the zucchini thoroughly under running water. Peel and
Chop it into cubes
Heat one tablespoon of the oil in a small pan, add the mustard seeds
When the mustard seeds crackle, add the urad dal, fenugreek seeds, asafoetida and the red chillies.
Fry till the urad dal turns golden brown
Stir through the chopped vegetable,  cover and cook for 2-3 mins.
Grind the above with salt and tamarind into a fine mixture

Heat the remainder of the oil in the pan, fold through the above mixture a couple of times
It is ready to be served!

 

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