Zucchini Curry Leaves Chutney Recipe with step by step pictures

Last month we went on a one day trip to Ooty. Since I was brought up in the Queen of Hills, this place occupies a precious corner of my heart.

Though this town is nothing like what I knew , we still make it a point to visit it every year.


Looking at the place now, I am in tears. The town has become so filthy and commercialized that it no where near to what I grew up in!

We avoid the general tourist places and visit some place that is serene and away from the hustle and bustle.

So on our visit last month, we drove around and saw quite a lot of make-shift vegetable stalls on the road side.

The shops had such fresh produce that I could not resist buying a few vegetables. One of them was Zucchini.

Down here where we live, a single Zucchini costs 50 bucks but there I got a whole Kilo for 30 bucks! It was like I unearthed a treasure!

So with a bag full of zucchini, I asked for some recipes ideas on Instagram and my friends gave me some very good ideas.

One of them was a chutney / Thuvaiyal with zucchini. To make it more interesting, I added some curry leaves from my garden.We enjoyed this delicious chutney with steamed rice.

Here is how to prepare Zucchini Curry Leaves Chutney Recipe

I used:

Zucchini-1,large
Split urad dal-1/4 cup
Red chili-1, broken[adjust to taste]
Curry leaves- 1/2 cup
Ginger-1″ piece, peeled and chopped
Salt to taste
Oil to saute

Peel and chop the Zucchini and keep aside. Heat a little oil in a pan and add the urad dal and red chili.Roast till the dal turns brown. Transfer it into a plate.

Heat a little oil in the same pan and saute curry leaves and ginger till teh curry leaved wilt. Taansfer this to the plate with the dal.

In the same pan, heat a little oil and saute chopped zucchini and saute till it turns soft. Transfer this too to the plate with dal and curry leaves and let it cool.

Transfer it into a mixie jar and grind it to a semi smooth paste,adding very little water. Add salt and mix.Transfer into serving bowl.

Serve with steamed rice as a part of the lunch menu.

Note:

  • I used yellow zucchini. You can use the green one too.
  • You can substitute curry leaves with coriander  / mint leaves.
  • Since it is served with rice, we prefer it to be semi smooth with little bits of dal to bite into.
  • Do not skip ginger as it lends a good flavor to the chutney.
  • The chutney is very mild. For a spicier version, add more red chilies.

This chutney is for Blogging Marathon #89,Week 2, Day 2 and I have chosen Condiments on the side as the theme for this week.

 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

15 thoughts on “Zucchini Curry Leaves Chutney Recipe”

  1. I have never tried chutney with zucchini but I guess it has the perfect texture for chutney. I love the addition of fresh curry leaves to the chutney, awesome flavor.

  2. We used to visit Ooty every year during my school summer vacation and it was like a second home to us. We used to stay in Coonor and make a visit to Ooty for a day’s trip. Its been many years since our last visit and I fear to visit back again knowing how much the town would’ve changed..those memories are still so fresh! Zucchini chutney sounds so good and I don’t remember seeing these vegetables back then!

    1. I am sure you will be shocked to see how the place looks now! And I too haven’t seen this veggie back then.May be its being cultivated of late. Even mom says she hasn’t seen this in the markets!

  3. I surely remember the Insta post you had put up on the zucchini bonanza that you had ! this thogayal is super healthy with so many ingredients like curry leaves n ginger going in

  4. I agree about how polluted and commercial Ooty is now. It feels so bad to see such a beautiful city come down to this. This chutney is a super needed one for me. I will be having tons of zucchini to use in the next few months and I will be happily making this.

  5. Interesting way to use zucchini. I always have zucchini stocked in my refrigerator as my kids love it in their pastas. My older one will definitely love this chutney.

  6. The same thing has happened with Kodaikanal too. It is really sad that these places are not what they used to be. The thuvaiyal with curry leaves and zucchini looks super inviting PJ.

  7. Some times I wonder , how you people from South can make chutney from any thing… that’s really worth appreciating whereas we in North, are limited to a few like coriander, mint or mango onion chutney.
    And you are right, in fact all the tourist places are getting deteriorated.

  8. It is really sad that so many places especially where lots of tourist go, are so filthy and dirty. I visited Ooty about 30 years ago and loved it back then. The zucchini chutney with curry leaves looks lovely. A great recipe which I can use to prepare chutney whenever I go to Canada as zucchini is available in abundance.

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