Zucchini Chutney (Thuvayal)

Table of Contents

Zucchini is ane of those vegetables that seems to hold out available throughout the year. The skillful affair it tin dismiss hold out easily adapted to Indian recipes alongside ease. Since it does non bring a rigid gustation it adapts nicely to most recipes.

This Zucchini thuvayal (thuvayal is a thicker version of a chutney as well as is unremarkably eaten alongside rice whereas chutney is a fighting watery as well as eaten every bit a side alongside idli or dosai) came virtually when all at that spot was Zucchini as well as a ask for unopen to side dish for rice.

The same recipe should locomote alongside whatsoever vegetable similar ridge gourd, bottle gourd, brinjal or leaves likes cilantro or methi.

Zucchini Chutney (thuvayal) Ingredients

1. 2 Zucchini diced virtually two 1/2 cups
2. 1/4 loving cup onion diced
3. 2 cloves garlic (optional)
4. 2 tbsp channal dal (bengal gram)
5. 1/4 tsp coriander seeds
6. a pinch of cumin seeds
7. a few pepper corns
8. 4-5 carmine chilies
9. a pocket-size slice of tamarind virtually an inch slice
10. salt to taste
11. 2 tsp of oil

Method>

1. Heat crude oil inward a saute pan when hot add together the channa dal as well as roast till it starts to plough brown, add together inward the carmine chilies, coriander seeds, cumin as well as pepper corn as well as saute for a duad to a greater extent than minutes. Set aside.
2. In the same pan saute the onions till they larn translucent. Add inward the tamarind as well as zucchini pieces as well as saute till it is cooked (no ask to add together whatsoever water). Add tabular array salt as well as plough off the heat.
3. Add the roasted dal as well as spices origin to the blender as well as allow it powder. Now add together the residue of the ingredients as well as blend without whatsoever add-on of water. (this should locomote if using the Indian blender else add together a fighting of H2O to larn the blades to spin).

Serve alongside rice.

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