Hope everybody is having a relaxed weekend, of course many of us also have a lot of chores lined up for those two days. During the weekdays, most of the time we have some sandwich or cereal for breakfast, but on weekends I make something other than sandwich, today we had idlis for breakfast and I made this Zucchini Chutney to go with it. My daughter likes zucchini, especially she loves this chutney. If you leave out the seasonings, this chutney requires only three ingredients, and it goes very well with idlis, dosas or even with rotis..
Need To Have
- Zucchini - 2 cups, sliced
- Tomatoes - 1 cup, chopped
- Dried Red Chillies - 3
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/ Black Gram - 1 teaspoon
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 6 or 7
- Salt - to taste
Heat some oil, add the chillies, saute for a few seconds and remove them. Now add the zucchini pieces, keep sauteing till they start turning slightly brown on the edges.
At this stage add the tomatoes and the salt and keep cooking till the tomatoes turn mushy.
Cool this and grind it with some water, but don't make it into a smooth paste, it should have some texture. Heat some oil, add the urad dal and mustard seeds, when it starts spluttering add the asafoetida and the curry leaves and switch off. Mix and add this to the chutney and serve.
Always taste a small piece of each zucchini used, some of them taste very bitter and will spoil the entire dish.
The red chillies that I use are less spicy, use yours accordingly.