Zucchini Thuvayal / Thogayal

Zucchinis and squashes are similar to many of the commonly available Indian squashes, so they fit well with Indian cuisine. I usually stir fry zucchini with common Indian curry powders to make a dry curry. Sometimes, I also make a thogayal (a thicker version of chutney) that is (I am told) very similar to peerkangai (ridge gourd) thogayal. I have heard that my husband's grandmother (my grand mother-in-law) makes a very tasty thogayal with zucchini. So, it's nice to record this recipe here.

So, here's how this simple thogayal is prepared.

 Please refer to the Glossary if you'd like more information on the Indian ingredients listed here

Ingredients (serves 6):

1. 3 medium-sized zucchinis, diced (the peel can remain)
2. 1/4 cup split, skinned, black gram / ulutham paruppu / split urad dal
3. 2 dry red chillies
4. 1/4 teaspoon hing / asafoetida
5. 1/2 inch ball of tamarind soaked in 1/4 cup hot water
6. 2 tablespoons vegetable oil
7. salt, as needed

Preparation:

1. Heat oil in a pan. When hot, add black gram, hing,  and red chillies and roast on medium heat until the gram begins to change color. 
2. Add the diced zucchinis and cook/stir-fry until they are almost done. Let it cool. 
3. When cool, grind with salt, tamarind (and the water in which it was soaked), and a few sprinkles of water (if needed) to a slightly coarse and thick paste. 

That's it! Mix with steamed rice for a delicious meal. This also goes well with cooked quinoa, and makes a good side dish for rotis, idlis, and dosais.