Zucchini Thogayal | Thuvaiyal

Zucchini Thogayal | Zucchini thuvaiyal | thogayal recipe with step by step picture and video. Check out the Zucchini Thogayal video and if you like the video pls SUBSCRIBE to my channel

Zucchini Thogayal | Zucchini thuvaiyal is a tasty South Indian style rice accompaniment with zucchini.

In our home we all love Thogayal. Thogayal with kootu varieties is our favorite. I also like Thogayal with Appalam vatha Kuzhambu, onion Kuzhambu, Milagu Kuzhambu, Poondu Kuzhambu, etc. 

I have 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.

Thogayal varieties are typically mixed with rice and consumed but it also tastes great as a side for creamy curd rice or Idli / dosai .

After moving abroad, I started eating Zucchini. Usually, I add it to 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.

Zucchini always reminds me of ridge gourd. Inspired by Ridge Gourd ( Peerkangai) thogayal, I made  Zucchini Thogayal in a similar way. 
I should try zucchini kootu like peerkangai kootu

Zucchini recipes in TMF

Thogayal recipes in TMF

Zucchini Thogayal

5 from 1 vote

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Ingredients

• Zucchini - 1 peeled and cut into small cubes
• Urad dal - 2 tbsp
• Mustard seeds - few
• Red chilli - 1 Adjust according to your taste
• Tamrind - Small piece
• Asofetida - generous pinch
• Salt - as needed
• Oil - 1 tsp

Instructions

• Add oil in a heavy bottomed pan; add urad dal, red chilli, mustard seeds and saute
• When urad dal starts changing color move it to one side
• Add zucchini to other side and saute both separately
• Once when the dal turns golden brown mix everything we'll. By this time zucchini is almost cooked
• Add salt and tamarind and saute
• Cook Will zucchini turns soft and if pressed it's mushy
• Finally add coconut and mix well
• Turn off the stove and transfer into a plate
• Add hing and let it cool down
• Grind into a thogayal with very little water
• If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee

Video

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Notes

1. Zucchini and urad dal can be cooked separately
2. Coconut is optional but it gives nice flavor
3. Ridge gourd can be used instead of zucchini 

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Ingredients

Zucchini  - 1, peeled and cut into small cubes

Urad dal - 2 tbsp

Mustard seeds - few

Red chilli - 1 (Adjust according to your taste)

Tamarind - Small piece (around 3 grams, adjust according to your spice) or tamarind paste 1 tsp

Asafetida - generous pinch

Salt - as needed

Oil - 1 tsp

Method:

• Add oil in a heavy-bottomed pan; add urad dal, mustard seeds and saute

• When urad dal starts changing color move it to one side

• Add zucchini to other side and saute both separately

• According to your spice level add red chili next to urad dal and sauté 

• Once when the dal turns golden brown mix everything well. By this time zucchini is almost cooked
• Add salt and tamarind and saute

• Cook till zucchini turns soft and if pressed it's mushy
• Finally, add coconut and mix well

• Turn off the stove and transfer into a plate
• Add hing and let it cool down

• Grind into a thogayal with very little water
• If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the zucchini thogayal. Serve the Zucchini Thogayal along with rice and ghee