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