Zucchini thogayal is a vegan and nut-free pesto. This is best served with rice, pasta, rice pancakes, or legume pancakes. This can also be used as a spread for sandwiches or wraps.
Thogayal (Indian style pesto) is made without nuts. Urad dhal is used instead and it gives a creamy finish to the pesto along with nutty flavor. Tamarind is generally used in Indian cuisine for sour taste instead of vinegar. This pesto can be mixed with pasta too. I guarantee that you will love it. This can be made with the dark skinned and light skinned zucchini. They taste perfect whether you use the slender long ones or round ones.
This is one of my favorite thogayals. I love to eat this with rice or with dosa. I especially love this with adai crusted with chopped zucchini. Zucchini is great summer squash and is easier to grow. Zucchini gives a great yield that you can share with friends and family. This pesto/thogayal can also be shared too. This stays fresh for 3-4 days when refrigerated.
This is my second post for Srivalli's "Blogging Marathon - Indian Condiments". Check here for me earlier post for Cilantro Pachadi/Raita.
Ingredients
Zucchini - 2.5 cups, chopped
Red chilies - 7 to 8 according to spiciness
Salt - 3/4 tsp
Mustard - 1 tbsp
Whole urad dhal - 3 tbsp
Asafetida - 1/4 tsp
Tamarind - 1.5 tsp
Oil - 2-3 tsp
Red chilies - 7 to 8 according to spiciness
Salt - 3/4 tsp
Mustard - 1 tbsp
Whole urad dhal - 3 tbsp
Asafetida - 1/4 tsp
Tamarind - 1.5 tsp
Oil - 2-3 tsp
Method
Heat a teaspoon of oil in a pan. Add red chilies and mustard seeds. When the mustard seeds splutter, add the urad dhal and roast till golden brown. Add asafetida and continue to sauté for 30 minutes. Set aside.
Heat the remaining oil in the pan, add the chopped zucchini and sauté for 7-8 minutes. Set aside to cool.
When cooled, add sautéed zucchini, red chili-mustard-dhal mix, salt, tamarind, and blend. There is no need to add water. Transfer to serving bowl.
Serve with rice or pasta with a little oil.
Ritu Tangri says
This looks SO good! And a great way to sneak in a few extra veggies! Can’t wait to try it. Bookmarked!
Radha says
Yes, Even kids will love it. Thanks, Ritu!
vaishali sabnani says
Awesomme..great idea to make a nut free pesto. I am sure it will make a great sandwich spread.
Sandhya Ramakrishnan says
That is a great idea to use zucchini to make thogayal. We have a lot of zucchini plants this year and I am adding this recipe to make regularly.
Archana says
Love the idea of using zucchini the banned vegetable in my home! Hee no one will know what goes in the pesto. Love it will try it. Thanks
rajani says
Good recipe to use up zucchini’s!
Rajani
Rafeeda - The Big Sweet Tooth says
This thogayal is an absolutely interesting way to use up zucchini, which is not a very popular vegetable choice. Sounds really flavorful...
Rafeeda - The Big Sweet Tooth says
This thogayal is an absolutely interesting way to use up zucchini, which is not a very popular vegetable choice. Sounds really flavorful...
MySpicyKitchen says
Zucchini as such is taste less but love it when it is transformed into such avatars, jazzed up with spice. Even I like zucchini pachadi but I use some nuts. Will try it without nuts, the next time I make it.
MySpicyKitchen says
Zucchini as such is taste less but love it when it is transformed into such avatars, jazzed up with spice. Even I like zucchini pachadi but I use some nuts. Will try it without nuts, the next time I make it.
Narmadha says
That is interesting and healthy thogayal with zucchini. I am going to try this when I get hold of zucchini next time.
Radha says
Yes, it is great as a spread too. Thanks for stopping by, Vaishali!
Radha says
Thanks, Rajani!
Anonymous says
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Radha says
Thanks, Archana! They will start loving this vegetable once they taste this.
Radha says
Thanks, Rafeeda!
Radha says
Thank you!
Radha says
Thanks, Narmadha. Please let me know how you loved it.
Suma Gandlur says
I prepare chutneys exactly the same way. This is a delicious side dish to rice or any Indian breakfast dishes.