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
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
Notes
- Zucchini and urad dal can be cooked separately
- Coconut is optional but it gives nice flavor
- Ridge gourd can be used instead of zucchini
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
Congrats,Vidya...Will try to get the magazine soon...
Thanks a lot Swapna it means a lot:-)
My congratulations to you on being published! That's great news !
And oh zucchini is one of my favorite veggies
This looks glorious!!
Have a lovely rest of your weekend!
So cool !
Thanku Arne:-)
Congrats vidya for the publication!!! Recipe looks yummy!!!
Thank Supriya:-)
Now that looks yummy! I feel I should try this one 🙂 And hey congrats on getting your Recipes published 🙂
Thanks a lot Bilna:-)
that is so awesome 🙂 Congrats 🙂
Thanku Charu:-)
Wow never tried zucchini chutney, this looks interesting and delish. ... And Congrats dear....
Thanku C:-)
Congratulations! And the dish looks delicious!!
Thanks for the wish:-)
Great job on the feature, this looks like a wonderful recipe 🙂
Thanku Loretta:-)
Thogayal looks absolutely delicious Vidya 🙂
Thanku Arasi:-)
What great news! That's so cool 😉
Thanku Amanda:-)
Wow! really happy news Vidya ji.. and thogayal with zucchini is interesting 🙂
Thanku Varsha:-)
Luv the idea of putting use of zucchini in thuvayal form. Must be similar to peerkangai, right? I've bookmarked to try, there is a zucchini which is hiding somewhere in the refrigerator.
Yes pa tried in the same way like perkangai Thogayal, thanku:-)
Kalakal Vidya...That is an awesome news 🙂 so happy for you. wishing more to come!!! Beautiful recipe as well...never thought of using zucchini for thogayal !!!great innovation dear!!!
Thanku Dear:-)
Nice recipe dear...mine is totally different:)..will try this next time:)
Thanku Padma:-)
Love the look of this! I need to buy more zucchini!
Thanku Cathleen:-)
Congratulation for the pubblciation on Sneghidi
Thanku Francesca:-)
I somehow missed this post. Congrats and great recipe
Thanks Sri:-) enna ma iPadi pannitengala (Lakshmi Style;-))
Lol 😉
Nice recipe of Zucchini, even me I have started using it my kitchen from last few years. Spare some time to visit my place.