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Zucchini Thogayal

5 from 1 vote
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  • 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


  • 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


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  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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