Its spring time here in US and I just love the climate. The sun
shines throughout the day and this is the best time for all outdoor activities.
I find lots and lots of spring vegetables in the market. I had already tried
few spring veggies in our tamil dishes. Check my Asparagus Chutney here. One veggie
which attracted me this time is Zucchini. This a late spring and early summer
veggie, but I found few in my market in cheaper rates now. So I grabbed one and
tried to make chutney with that.
Preparation and cooking time: 5-7 mins
Serves 3-4
Ingredients
1 Zucchini
1 onion
2 tomatoes
2-3 green chillies
½ inch ginger sliced
Tamarind (optional)
Salt (to taste)
To temper
1 tsp oil
½ tsp mustard seeds
¾ tsp urad dal
1-2 red chillies (optional)
Pinch of asafoetida
Curry leaves
How to make it
- Roughly chop onions and tomatoes and slit the green chillies.
- Peel the outer skin of zucchini and chop it roughly.
- In a pan heat little of oil and sauté onions, till light brown. Add green chillies and ginger.
- Sauté them well and then add the chopped tomatoes.
- Cook the tomatoes mushy, add salt as needed. Finally add zucchini and keep for 2mins.
- Allow it to cool and blend it in a blender/mixie into a smooth paste like chutney.
- Temper the items given and mix well.
- Serve with idli or dosa.
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