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Zucchini Chutney / Courgettes Chutney / Nethi Beerakaya Pachadi

VegCookBook by Praveena
Zucchini Pachadi, is a South Indian Andhra style, plant based, spicy condiment with fresh zucchini / courgettes and few pantry ingredients. Recipe below has step wise pics and tips.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course chutney, Condiment, pachadi
Cuisine Indian, South Indian
Servings 1 cup

Equipment

  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.

Ingredients
  

  • 2 count Courgettes / Zucchini / Nethi Beerakaya (small size) (2 cups)
  • small lemon size Dry Tamarind / Tamarind puree (2 tablespoons puree)
  • 1 teaspoon Salt (or as per taste)
  • 10 twigs Coriander (or a small bunch)
  • 7 count Fresh Green Chillies
  • 6 count Dry Red Chillies
  • 5 tablespoons Cooking Oil
  • ½ cup Hot water

Ingredients for Tempering:

  • ½ teaspoon Fenugreek Seeds / Menthulu
  • ½ teaspoon Mustard Seeds / Aavaalu
  • 1 teaspoon Split Yellow Gram dal /Senaga Pappu
  • 1½ teaspoon Urad Dal / Split Black Gram
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds / Jeera
  • ½ teaspoon Sesame Seeds / Nuvvulu
  • ⅛ teaspoon Asafoetida / Hing / Inguva

Instructions
 

PREP WORK:

  • Firstly, peel of the skin of the courgette / zucchini / nethi beerakaya. Cut them into cube size pieces.
    In a small cup add the Dry tamarind and pour hot boiling water for it to ooze the puree.
    If you are using readily available tamarind pulp just avoid the above step.

COOKING:

  • Put a small pan on stove top under medium flame, add a tablespoon of oil and all the pieces of veggie into it.
    Pan fry the pieces until they become soft by stirring now and then.
    Later, remove them & set aside to cool.
  • In the same pan, add the rest of the oil, and all the 'Ingredients For Tempering'.
    Saute by stirring continuously.
    Once all the items are fried, add the red chillies & green chillies and give a gentle mix.
    Switch the flame off immediately, let them cool.
    Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.

GRINDING:

  • When cooled, add the softened tamarind, coriander leaves, courgette/zucchini pieces, enough salt, all the fried tempering into a spice blender / mixie.
    After giving a pulse, mix of all items in blender.Just grind corasely.
  • Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!! 

Notes

Please see the MAIN POST for step wise PICS & recipe TIPS!
Keyword nethi beerakaya pachadi, south indian andhra style zucchini pachadi, spicy condiment with zucchini, zucchini chutney recipe