For the last letter ‘Z’ in this A-Z Challenge, Journey Through Telangana Cuisine, I have zucchini pachadi (chutney) recipe. Letter Z was a tricky one. As I mentioned in my yesterday’s post, I had finalized my dishes for Y & Z when I first made my initial list months ago.
When I seriously started working on this BM in February, I realized I might have to reconsider and change the dishes, since I narrowed my theme to Telugu food for this regional cuisine. This is one of the first few posts I scheduled in mid March. The intro might sound more like an intro that ought be done at the beginning of the marathon than on the last day of the marathon. I was very lazy to redo the intro and left it as it is.
I had initially listed Zafrani biryani or pulao for this letter while rest of my group mates were struggling to come up with a dish. When I seriously started working on this BM back in February, I was unsure if I really wanted to do Z for Zafrani. Zafrani biryani and pulao are part of Hyderabad cuisine and Hyderabad is a joint state capital of Telangana and Andhra Pradesh.
Second, Telangana was part of princely state of Hyderabad and both Hyderabad & Telangana cuisines are influenced by each other’s cuisines. Since I am doing a regional cuisine and more precisely Telugu cuisine, I decided to change my dish.
While I was contemplating if I should change my dish, group also had a discussion on these tough letters. It was decided that for the tough letters we could use an English name, provided it is cooked in regional way. Sticking to my Telugu cuisine, I am doing Z for Zucchini Pachadi and today, blogosphere is going to rain with Z for zucchini recipes 🙂
Zucchini is a squash that looks like cucumber but tastes some what like ridge gourd. Or at least I would replace ridge gourd with zucchini. I usually grill or sauté zucchini with few spices or make a pachadi.
I normally add tomatoes to this pachadi and since I am trying regional style of cooking, I left out the tomato. If you are looking for a recipe with tomatoes, check zucchini tomato pachadi recipe.
In olden days, as far as I remember, tomatoes were not add to vegetable pachadi (chutney) unless it was a tomatoes pachadi. I also added some dry chilies to give the pachadi some color.
Below image was taken on another day when I made biyyam pindi attulu.
Total Time: 20 - 25 minutes (excludes cooling time)
Preparation: 10 minutes
Cooking Time: 10 - 15 minutes
Serves: 2 - 3
- 2 tbsp. Oil ( can use less)
- 8-10 Curry Leaves
- 3 - 5 small Green Chiles (I used 6 and it was very spicy. Adjust to taste)
- 3 big cloves of Garlic
- 1 - 2 Red Chilies (I used 3 and it was very spicy. Adjust to taste)
- ½ teaspoon Cumin Seeds
- ½ tsp. Fenugreek Seeds Powder
- ¼ tsp. Turmeric Powder
- 2 medium sized (360 grams) Zucchini
- 1 ¼ - 1 ½ tsp. Salt (adjust to taste)
- 1 ½ tbsp. Roasted Sesame Seeds
- 1 tbsp. Peanuts Roasted
- ½ - 1 tsp. Sugar (Pachadi was very spicy and used 1 tsp. If using less chilies, can skip sugar altogether)
- 1 - 2 tbsp. Tamarind paste (I used homemade tamarind paste and it is is not very tangy )
- Roast sesame seeds and peanuts separately. Cool and make a powder. I always keep roasted sesame and peanuts handy in my pantry as I use these two ingredients a lot in my cooking.
- Grind red chilies, cumin seeds and fenugreek seeds to powder. This step is optional. I do not have an Indian mixie / blender and these ingredients do not grind well in my blender and food processor if used whole.
- Heat oil in a pan. Add curry leaves, green chilies and saute until chilies change color.
- Add garlic, spices powder (red chilies, cumin and fenugreek powder) and stir.
- Add zucchini pieces, turmeric powder, stir and cook for few minutes until spices coat zucchini and lightly roasted. Cover and cook until zucchini is tender. Zucchini cooks very fast and keep an eye on it.
- Remove cover and continue cooking until the mixture is dry. Add sesame powder and peanut powder, tamarind paste and salt. Stir and turn off the heat.
- Let the mixture cool completely and grind to a coarse paste. If necessary add some water. I ground in a food processor as I wanted a coarse texture and did not want to add too much water.
- Transfer to a bowl, add sugar and mix well. Taste the pachadi and adjust salt and tamarind to taste.
- Serve it with rice, dosa or use as a spread for sandwich.
So far in this A-Z Journey Through Telangana Cuisine,
A for Attu Tunukala Koora
B for Biyyapattlu
C for Chegodi
D for Dondakaya Barada
E for Ellipaya Karam
F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
G for Garela Pulusu
H for Hyacinth Beans (Anapakaya) Annam
I for Iguru, Goru Chikkudukaya Iguru
J for Jonna Rotte
K for Kudumulu
L for Laddu
M for Makka Gudaalu
N for Nethichamili Muddalu
O for Odappalu
P for Pappu & Pachi Pulusu
Q for Qimah Vundalu
R for Royyala Koora
S for Sakinalu
T for Tamata Pappu
U for Uppudu Pindi
V for Vankaya Poornam
W for Wadiyalu
X for Xtra Spicy Golichona Kodi Koora
Y for Yendu Kobbari Rava Laddu
Excellent zucchini pachadi. Tastes way different from zucchini thuvayal that I usually make. We loved it. Thanks.
Usha Rao says
Thank you for trying the recipe and glad you loved it.
Smruti | Herbivore Cucina says
Usha that is such a fingerlicking good pachadi with Zuchhini. Loved your pick for Z!
Finger licking pachadi Usha,what a stunning clicks..Nice way to end the marathon and loved all your Telungana recipes and bookmarked lot ..
Vaishali Sabnani says
Zuccini is the star of the day and must say this pachadi looks super tempting.
Manam e vegetabe to naina pacchadi cheyagalam, right, usha? This one sounds very flavorful with all the sesame and peanuts in there.
Never used Zucchini in Indian cooking. Love this Pachhadi. Looks yummy:)
Love this zucchini pachadi. I make it quite often and it tastes great with rice or roti or idli or upma or just about anything.
Loved the setup as usual. Yummy pachadi with zucchini. Very nice.
sapana behl says
Zucchini pachadi looks lip smacking.I love your pictures throughout the series.Very interesting Telangana dishes you have presented in the marathon.Great job.
Priya Suresh says
You are totally rite, marathoners rocks with many delicious dishes with Z and this pachadi looks absolutely prefect to tickle my tastebuds. Your Telugana dishes rocks Usha and learned so many beautiful traditional dishes from you, enjoyed running this marathon with you.
Suma Gandlur says
Usha, leaving out Hyderabad from the equation must have made this marathon challenge really a challenging one. I am not much familar with Telangana cuisine and got an opportunity to learn about it a little thru you, in this marathon.
The chutney sounds flavorful and the pictures look amazing. It was fun running the marathon with you as usual.
Usha what stunning pictures you have for us to enjoy! I have been drooling over all your pictures as always and this series is so special. I have bookmarked so many that I wonder when I will ever make all!..Great job and lovely pictures.
Gayathri Kumar says
Yeah, zucchini rules the blogs today. Your pachadi sounds so delicious. And I enjoyed reading through all your posts this month..
Yes Usha, it is indeed raining Zucchini cuisines in our marathon today! Nice pachadi and beautiful clicks as always.Learnt a lot about the cuisine and it was fun running this marathon with you Usha 🙂