I have a happy news to share with you all. My 25 recipes under the title “Paarampariya Muriyal Naveena Samyal (Traditionally Modern) got published in a magazine called Sneghidi, as a supplement 🙂 I thought I will tell this note with one of the recipes I gave them.
After moving abroad, I started eating Zucchini. Usually I add it in dishes like pasta, panang curry etc. One lazy day I wanted to do some quick rice accompaniment and when I was searching in my fridge Zucchini pulled my attention. Inspired from Ridge Gourd ( Peerkangai) thogayal, this is a version using Zucchini.
Ingredients
Zucchini  – 2, peeled and cut into small cubes
Urad dal – 1 tbsp + 1 tsp
Mustard seeds – 1/8 tsp
Red chilli – 2 (Adjust according to your taste)
Tamrind – 1/2 tbsp, without seed
Asofetida – generous pinch
Salt – as needed
Oil – 1 tsp
To temper:
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Urad dal – 1/2 tsp
Coconut oil -1/2 tsp
Method:
- Add oil in a heavy bottomed pan; add the zucchini with a pinch of salt and sauté until they turn soft and tender. Add mustard seeds, dry red chillies and urad dal and continue cooking for 2-3 minutes until urad dal changes color
- Â Transfer the content to a plate and let them cool
- Grind the cooled mixture along with tamarind, required salt and little water; into a smooth texture. Add water according to the desired consistency
- Add oil to the pan, when the oil becomes hot, add mustard seeds, urad dal and curry leaves. Allow it to crackle and add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee/idli/dosai/uthappam
Notes:
- Zucchini and urad dal can be cooked separately
- Coconut can be added if desired
Tagged: Breakfast, chutney, dish, how, Make, Quick, side, thovayal, tiffen, tifn, to
Nice recipe of Zucchini, even me I have started using it my kitchen from last few years. Spare some time to visit my place.
I somehow missed this post. Congrats and great recipe
Thanks Sri:-) enna ma iPadi pannitengala (Lakshmi Style;-))
Lol 😉
Congratulation for the pubblciation on Sneghidi
Thanku Francesca:-)
Love the look of this! I need to buy more zucchini!
Thanku Cathleen:-)
Nice recipe dear…mine is totally different:)..will try this next time:)
Thanku Padma:-)
Kalakal Vidya…That is an awesome news 🙂 so happy for you. wishing more to come!!! Beautiful recipe as well…never thought of using zucchini for thogayal !!!great innovation dear!!!
Thanku Dear:-)
Luv the idea of putting use of zucchini in thuvayal form. Must be similar to peerkangai, right? I’ve bookmarked to try, there is a zucchini which is hiding somewhere in the refrigerator.
Yes pa tried in the same way like perkangai Thogayal, thanku:-)
Wow! really happy news Vidya ji.. and thogayal with zucchini is interesting 🙂
Thanku Varsha:-)
What great news! That’s so cool 😉
Thanku Amanda:-)
Thogayal looks absolutely delicious Vidya 🙂
Thanku Arasi:-)
Great job on the feature, this looks like a wonderful recipe 🙂
Thanku Loretta:-)
Congratulations! And the dish looks delicious!!
Thanks for the wish:-)
Wow never tried zucchini chutney, this looks interesting and delish. … And Congrats dear….
Thanku C:-)
that is so awesome 🙂 Congrats 🙂
Thanku Charu:-)
Now that looks yummy! I feel I should try this one 🙂 And hey congrats on getting your Recipes published 🙂
Thanks a lot Bilna:-)
Congrats vidya for the publication!!! Recipe looks yummy!!!
Thank Supriya:-)
So cool !
Thanku Arne:-)
My congratulations to you on being published! That’s great news !
And oh zucchini is one of my favorite veggies
This looks glorious!!
Have a lovely rest of your weekend!
Congrats,Vidya…Will try to get the magazine soon…
Thanks a lot Swapna it means a lot:-)