This is a yummy Zucchini pachhadi (Chutney) recipe from one of my very dear friend, Rajyalakshmi. I love you Raji for teaching me this wonderful chutney. My husband (who usually doesn't like chutneys) and I simply loved it when she brought it for us. I made it last night and it came out really well :)
This is a very nice use of zucchini which so far I only used in curries and dal. It is in season, so very quick and simple, about 5 min. of prep time and 10 more min. of cooking the veggie and grinding it, so real quick.
Zuchhini - 4 cups (this will yield about 2 cups chutney)
Haldi (Turmeric Powder) - 1/2 tsp
Salt - as per taste
Tamarind - 1 lemon size ball (soak in hot water for 10 min.)
Meetha Neem (Curry Leaves) - 8-10 leaves roughly chopped
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Lal Mirch (Whole Red Chillies) - 4-4, broken in pieces
Lahsan (Garlic Cloves) - 4 (I made them rough 2-3 pieces of each garlic, as they will be ground anyways, so no need to fine chop them)
Oil - 1 tbsp
- Peel the Zucchinni and cut into small pieces.
- Take a pan, add oil.
- Once it is hot add everything under "For Tempering" and fry it till nice aroma starts coming and seeds start spluttering.
- Add chopped zucchini, salt and turmeric and cook it until it becomes tender (about 5 minutes).
- Cool it and grind along with tamarind pulp (I used seedless version, so I added the tamarind as it is and did not really took the pulp out) and meetha neem to a nice paste.
- No water is needed unless you really want it to be runny (as tamarind has some water and zucchini by default has some water).
Serve it with hot rice and a dollop of ghee or with any idli/dosa or I have used it as a spread on bread/roti wrap as well. So, get creative :)
I am sending it to Twenty-20 event of Niloufer.
Also, sending this to Think Spice: Think Tamarind event of PJ.
That's all for now. Till next post, take care :)