Zucchini chutney

Zucchini is a versatile veggie that can be easily used in Indian cooking. I make sambar, kootu and curry with zucchini. This time I wanted to try making chutney and the result was amazing. You can eat this chutney with dosa, adai or idli or with a bowl of hot rice and ghee. Yum! This is my contribution to Nupur's A-Z of vegetables.

Ingredients2 medium zucchini
4 or 5 red chillies (adjust according to taste)
1 small green chilli (for flavor)
1/2 tsp tamarind paste
2 tbsp of urad dal (split black lentils)
2 cloves of garlic (sliced thin) (optional)
1/2 tsp jeera
A pinch of asafoetida
Salt to taste
Oil as needed

For seasoning
Oil
1/2 tsp of mustard
A few curry leaves
1 red chilli - broken

Method
1. Wash the zucchini, peel the skin and cut into cubes.
2. In a pan roast the red chillies and urad dal without oil. Set aside.
3. Next add oil in the same pan and fry the zucchini till tender.
4. Add the garlic and sauté for a few seconds.
5. Then add the tamarind paste and asafoetida and mix well.
6. Transfer the roasted red chillies, urad dal, raw jeera and zucchini veggie mix to a blender.
7. Add very little water and blend to a paste and add salt to taste.
8. Season with mustard, curry leaves and red chillies.

Instant Curry Powder (ICP)

This is a recipe from my friend Geetha, who lives in India. It's a very versatile powder that can be used for almost any vegetable - dondakkaya, brinjal, potato, green beans, bottle gourd, broad beans, raw banana, bell pepper, etc. I will be referring to this powder as ICP in my future posts. Here is the recipe.

Ingredients1 1/2 cup coriander seeds
1 cup channa dal (gram dal)
1 cup red chillies
1/2 cup dry coconut flakes (unsweetened)

Method1. Dry roast the ingredients one by one in a pan.
2. Set aside to cool.
3. Make a coarse powder in the blender and store in an airtight jar.

Note: Reduce the overall spice when you are using this powder because the ICP has red chillies in it.

Dondakkaya (tindora) chutney

Here is a quick and easy recipe for dondakkaya chutney.

Ingredients1/2 pound dondakkaya
4 or 5 red chillies (adjust according to taste)
1/2 tsp tamarind paste
2 tbsp of urad dal (split black lentils)
2 cloves of garlic (sliced thin)
A pinch of asafoetida
Salt to taste
Oil as needed

For seasoningOil
1/2 tsp of mustard
A few curry leaves
1 red chilli - broken

Method1. Wash the tindora and cut into long strips.
2. In a pan roast the red chillies and urad dal without oil. Set aside.
3. Next add oil in the same pan and fry the tindora till tender.
4. Add the garlic and sauté for a few seconds.
5. Then add the tamarind paste and asafoetida and mix well.
6. Transfer the roasted red chillies, urad dal and tindora veggie mix to a blender.
7. Add very little water and blend to a paste and add salt to taste.
8. Season with mustard, curry leaves and red chillies.

Dondakkaya chutney

Serve with hot rice and ghee.

Instant paruppu podi/pappula podi

Eat with hot rice and ghee or add it to any curry, dal powder makes your meal more delicious. I remember my mom roasting a couple of dals to make the paruppu podi. But she also had an easy to make version with dalia. I prefer eating the podi with some rice and ghee and to go along with it some mango pachadi. I also sprinkle a teaspoon of the podi while making dondakayya (tindora) or broad beans curry and it tastes really good. Here is the recipe.

Ingredients
2 cups dalia (putana dal/putnala Pappu)
1 tsp jeera
A few peppercorns (adjust according to taste)
7 to 8 dry red chillies (add more chillies if you want it hot)
1/4 tsp asafoetida
Salt to taste

Method1. First roast the dal in a pan and set aside.
2. Next fry the jeera, peppercorns and red chillies.

Roasted dal, red chillies, jeera and peppercorns

3. Transfer the asted dal, jeera, peppercorns, red chillies and asafoetida to a blender/mixer and make a powder.
4. Add salt to taste and store in an airtight container. Can be stored for more than a month.

Roasted dal powder

Notes:
1. Do not add oil while roasting the ingredients.
2. You can roast a few curry leaves along with the jeera and add to the dal while making the powder.