Ingredients and Method to make Zucchini Thogayal (Chutney)
2 Medium zucchini (ends cut off and cut into little pieces along with the skin)
2 tbsp chana dhal
4 tbsp udad dhal
4 dry whole red chillies
sprig of curry leaves (about 8-10 leaves) optional
1 tsp coconut oil
4 tbsp grated coconut (either fresh or frozen is fine)(see notes)
salt to taste ( I used approx about 3/4 tsp salt for this quantity)
2 thumb sized little pieces of tamarind (or according to taste)
salt according to taste
In a heavy bottomed pan, dry roast chana dhal and udad dhal on medium heat SEPARATELY until they turn reddish. Remove from heat and keep aside.
Add a drop of coconut oil to the same pan and add whole dry red chillies and curry leaves to it. Roast on medium heat until the red chillies change color, remove from heat and keep aside.
Add balance of coconut oil and add the grated coconut and roast until the coconut becomes slightly reddish. To this add cut pieces of zucchini and little pieces of tamarind and saute for a minute or two. On low heat, keeping the pan closed allow the zucchini to cook for a few minutes. There is no need to add any water. When the zucchini is cooked but not mushy, remove from heat and keep aside to cool slightly.
The copyright of this content belongs to Veginspirations.com
Grind the entire mixture adding water if and as required until the mixture is ground to a smooth paste.
If you prefer, you can powder the lentils+ red chilies to a fine powder, then add cooked zucchini and tamarind and grind to a smooth paste
If you prefer, you can powder the lentils+ red chilies to a fine powder, then add cooked zucchini and tamarind and grind to a smooth paste
Add salt to taste and give the mixture another turn in the blender/ spice grinder.
Serve along with parathas/ rotis or idlis / dosai or rice and poricha kozhambu or just mix a little of this chutney/ thogayal with a little cooked brown or white rice, add a few drops of sesame oil or clarified butter/ ghee to it and you have instant flavored rice.
Notes
If you plan to use frozen coconut, thaw it to room temperature and then proceed with the rest of the recipe.
Refrigerate the balance of unused chutney / thogayal and use within a day or two at most.
