Zucchini Chutney

This tastes awesome.The freshness of this chutney will make you lick your hands.
It goes well with dosa or idli.If no tamarind is available add lime juice at last.

Zucchini-1 big
green chillies-2 -3
onion- 1 small chopped
garlic- 2
coconut- 1tbsp
curry leaves
coriander leaves- 1tbsp
ginger - small piece
tamarind - small piece
urad dal- 1 tsp
salt
oil- 1tsp

Zucchini Chutney

Method:

Chop zucchini into small pieces.
Heat oil in  a pan, add mustard seeds, chopped ginger,garlic,green chillies,tamarind and onions.
Saute until onions are soft.Now add zucchini,coconut,curry leaves and saute for 4 minutes.
Just before removing from heat add coriander leaves and salt.
Cool it and then grind into a paste.
Serve with dosa or idli. 

Podalangkai Kootu (padavalangka/snakegourd)

If you are in a hurry you can use cooked toor dal or moong dal.Do not over cook it .This dish tastes good in both dal form and semi gravy form.

Snake Gourd kootu

Snake gourd- 1 cup

onions- 1 small chopped

channa dal- 1/4 cup

mustard seeds-1/4 tsp

oil- 1tsp

asafoetida/hing-1/8 tsp

turmeric pwd- 1.4 tsp

To Grind:

coconut- 1/4 cup

green chillies- 1-2

jeera-1/2 tsp

garlic- 3 cloves.

curry leaves

Method:

Pressure cook channa dal .It must not be mushy.

Heat oil in a pan,add mustard seeds, asafoetida.

Add onions, snake gourd,turmeric pwd and the ground coconut mixture.

Add water-3/4 cup and salt.Bring it to boil and reduce heat.

Cover and cook on low heat until done.The dish  must be semi gravy not dry.

Serve hot with rice.

Podalangkai Kootu