Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins Cooking Time:10 mins Cuisine:Indian
While most of the chutneys I make are learned from my Mother.I did learn few from my Mother-in-law as well. But the main techniques and ease of making chutneys is which I developed just for the love over them.
This is my favourite of all the chutneys I tasted and I prepared till date.Thats the reason behind sharing this as my first one in the blog under the Section Chutney / Pachchadi.
In Telugu, a South Indian regional language which is my mother tongue, we call them as ‘roti pachchadi’ where ‘roti means mortar’ and ‘pachchadi means chutney’. Here you go!!
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
You might try my other chutney recipes : Chutney / Pachchadi / Dip
- Courgettes / Zucchini / Nethi Beerakaya – 2 (small size)
- Tamarind/Tamarind pulp – 1 small lemon size
- Salt – as per taste
- Coriander – 1 small bunch (10 twigs)
- Green Chillies – 7
- Dry Red Chillies – 6
Ingredients For Tempering:
- Cooking Oil – 4 tablespoons + 1 teaspoon
- Fenugreek Seeds / Menthulu – ½ teaspoon
- Mustard Seeds / Aavaalu – ½ teaspoon
- Split Yellow Gram dal /Senaga Pappu – 1 teaspoon
- Urad Dal / Split Black Gram – 1 and ½ teaspoon
- Turmeric – ¼ teaspoon
- Cumin Seeds / Jeera – 1 teaspoon
- Sesame Seeds / Nuvvulu – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Fenugreek Seeds
- Asafoetida / Hing / Inguva
- Firstly, peel of the skin of the courgettes / zucchinis / nethibeerakaya.
- Cut them into cube size pieces. See the pics below for reference.
- Put a small pan on stove top under medium flame, add a teaspoon of oil and all the pieces of Courgettes / Zucchini into it.
- Pan fry the pieces until they become soft by stirring now and then.
- In the meanwhile, in a small cup add the tamarind and pour hot boiling water for it to ooze the pulp.
- If you are using readily available tamarind pulp just avoid the above step.
- Now, on the other side, check if the pieces have softened enough for the chutney. For this, do refer to the tips I gave below.
- Remove the softened pieces from the pan and set aside to cool.
- In the same pan, add the rest of the oil, add the ‘Ingredients For Tempering’.See the pic below.
- Once all the items are fried, add the red chillies & green chillies and give a gentle mix.
- Switch the flame off immediately and let the pan cool.
- Leave one teaspoon of this tempering aside, as a topping for the chutney,for later use.
- Once its cooled add the softened tamarind, coriander leaves, courgette/zucchini pieces, enough salt, all the fried items into a blender.
- Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!!
- I did not use any onion or garlic, you can add it during tempering and blend it.
- For checking the softness of the pieces in the pan, try to cut a piece with a spoon. If it cuts in smoothly, then the pieces are soft enough.If not,continue to fry.
- If the tempering is burnt the chutney would also have a burnt smell. So keep stirring continuously. This would take just 3-4 mins.
- Adjust the salt and spice as per your taste.
- Adding Coriander leaves enhances the taste & flavour of the chutney.
- While grinding, you can just use pulse rather than blending everything.
- If you add more water, the chutney would turn out more flowing. and thus reduces the life of chutney.
- Store it in refrigerator after transferring it into an air-tight container.
- It might stay fresh for a week or so.
- Look at that lovely colour and texture 🙂
- The taste of this chutney is exotic, when its taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.
- You can have it as a dip for bajjis,pakodas, chips, fritters etc. or as sandwich spread.
You can Pinit here for later use :
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