Chutney is a best accompaniment for idly, dosai, paniyaram and even for appam. I always prefer chutneys without coconut. Now a days i started making chutneys with vegetables available at home. Zucchini chutney is one such chutney prepared with zucchini, onion and tomato.
Serves 3 to 4 people
- 1 no – Zucchini (peel and chop into cubes)
- 1 no – Onion (chopped)
- 1 no – Tomato (chopped)
- 1 nos – Garlic (big one)
- 1 inch – Ginger (chopped)
- 1 or 2 nos – Dry red chillies
- 1 tsp – Bengal gram / kadalai paruppu
- 1 tsp – Split black gram / ulunthu / urad dal
- 1 no – Tamarind (blueberry sized)
- 1 tbsp – Coriander leaves chopped
- Salt to taste
- Oil for sauteing
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / ulunthu
- 4 or 5 nos – Fresh curry leaves
- 1 pinch – Asafoetida
- Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, onion, tomato and dry red chillies, saute for 1 or 2 mins.
- Now add chopped zucchini and coriander leaves, saute until they are well cooked. Switch off the stove and allow them to cool completely.
- Transfer sauteed mixture along with tamarind and required salt to a mixture grinder / blender and grind them to a coarse paste.
- Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Zucchini chutney is ready to serve.
- You can increase or decrease number of dry red chillies as per your spice level.
- If you prefer you can grate zucchini instead of cubing or chopping it.