Zucchini Thogayal Recipe or Zucchini Chutney is a delicious fusion chutney made with Zucchini in South Indian Style. Thogayal is a tasty South Indian Style Condiment, served with hot rice or even for tiffins like Idli or Dosa.
Thogayal or Thuvaiyal is a thick ground paste made with vegetables along with lentils. You can serve this as an accompaniment with steamed rice or as a slightly thinner consistency along with Idlis or Dosas.
In the A to Z Indian Condiments, I have chosen to make a fusion condiment featuring Zucchini in a chutney form. I opted to serve this along with hot Rice for a simple Indian Thali along with Rice, Rasam. It was one of those meals where we invariably end up consuming more than our quote of rice because the chutney was lip-smacking.
Zucchini is a long, thin vegetable with dark green skin. It also comes in yellow and seems to have originated and is native to Central America and Mexico. There are some sources that say that this vegetable, which is actually an immature fruit, was borrowed from Italy along with its name.
In the native Italian language, this vegetable has both a feminine form (zucchina, with the plural zucchine) and a masculine form (zucchino, with the plural zucchini).
The other names for this vegetable are courgette or baby marrow. Zucchini has various health benefits, it is rich in many Nutrients, is High in Antioxidants, and can aid digestion, reduce blood Sugar Levels, improve heart health, improves vision, and aids weight loss as well.
Though Zucchini is not an Indian Vegetable, we have adapted this to our recipes and I have made dishes like this Zucchini Dosa, Zucchini Idli, Chocolate Zucchini Bread & Chocolate Zucchini Brownies
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Ingredients
For the Chutney
Zucchini - I have used Green Zucchini that is cubed into 1-inch pieces. I have removed the peel as well. This is water content vegetable and becomes very soft when we roast it.
Urad Dal - We can use whole or split urad dal. This adds body to the chutney. When the chutney is made thick, it goes very well with hot steamed rice.
Spices - I have used Methi, Cumin, and dried chilis.
Herbs - Fresh curry leaves make a wonderful addition to this chutney. You can always add coriander or mint leaves as well.
Tamarind extract - For the balance, we add tamarind as required.
For Tempering
We use regular tempering ingredients like Mustard Seeds, Urad Dal, Cumin Seeds, and curry Leaves.
Instructions
How to make Zucchini Thogayal
Wash and peel the outer skin of the Zucchini. Cube into 1-inch pieces.
Heat a nonstick pan with oil, add the Zucchini pieces, and a little salt. Saute until soft and tender. Turn off the heat and allow it to cool.
Next add the fenugreek seeds, curry leaves, dry red chilies, cumin seeds, and urad dal, roast until it releases a roasted aroma and is slightly browned. Allow to cool down completely.
Now take all the roasted ingredients along with tamarind.
Grind to a smooth paste. Check the salt in the Zucchini Thogayal
For the Tempering
Heat a little oil in a pan; add mustard seeds, cumin seeds, urad dal, and curry leaves. Allow it to crackle, add the zucchini thogayal and cook for a few minutes.
Serve the Zucchini Thogayal along with hot rice and ghee. This also goes well with Idli or Dosa.
Substitutions & Variations
We can use yellow zucchini instead of green as well. For a variation in change, we can add fresh coconut as well.
Add other lentils like Toor dal or Bengal Gram dal for a different taste.
If you want to serve this for Dosas, you can add roasted onions as well.
How to Store
Since the Zucchini I got was huge, I chopped into halve, clingwrap the cut part and refrigerated until next use. This stays good for two or three days.
This chutney stays good for two days when refrigerated. Always warm it in hot pan before serving.
Expert Tips
If you are fine with the outer skin you can use that while making this chutney. If you find that the skin is a little hard, maybe you can scrap on the top and use the peel while making this chutney.
Similar Chutney Recipes
Inji Thogayal
Karuveppilai Thogayal
Pasalai Keerai Thogayal
Parippu Thogayal
Recipe
Zucchini Thogayal Recipe | How to make Zucchini Chutney
Ingredients
For the Chutney
- 2 teaspoons Cooking Oil
- 2 cups Green Zucchini cut into small cubes
- 2 teaspoons Urad Dal
- 1/2 teaspoon Fenugreek Seeds / Methi
- 2 teaspoons Cumin Seeds
- 5 to 7 Dried Red Chillies
- 2 to 3 sprigs Curry Leaves
- 1 teaspoon Tamarind extract
- Salt to taste
For Tempering
- 1/4 teaspoon Mustard Seeds
- 1/4 teaspoon Urad Dal
- 1 teaspoon Cumin Seeds
- 5 Curry Leaves
- 1 teaspoon Cooking Oil
Instructions
How to make Zucchini Thogayal
- Wash and peel the outer skin of the Zucchini.
- Cube into 1-inch pieces.
- Heat a nonstick pan with oil, add the Zucchini pieces, and a little salt. Saute until soft and tender. Turn off the heat and allow it to cool.
- Next add the fenugreek seeds, curry leaves, dry red chilies, cumin seeds, and urad dal, roast until it releases a roasted aroma and is slightly browned. Allow to cool down completely.
- Now take all the roasted ingredients along with tamarind.
- Grind to a smooth paste. Check the salt in the Zucchini Thogayal
For the Tempering
- Heat a little oil in a pan; add mustard seeds, cumin seeds, urad dal, and curry leaves. Allow it to crackle, add the zucchini thogayal and cook for a few minutes.
- Serve the Zucchini Thogayal along with hot rice and ghee. This also goes well with Idli or Dosa.
Nutrition
Rajani says
I love zucchini in all forms and this version is absolutely delicious and versatile. Great with rice, roti or dosa too!