Vegan Nut-Free Zucchini Pesto / Zucchini Thogayal

Zucchini thogayal is a vegan and nut-free pesto. This is best served with rice, pasta, rice pancakes, or legume pancakes. This can also be used as a spread for sandwiches or wraps.

Thogayal (Indian style pesto) is made without nuts. Urad dhal is used instead and it  gives a creamy finish to the pesto along with nutty flavor. Tamarind is generally used in Indian cuisine for sour taste instead of vinegar. This pesto can be mixed with pasta too. I guarantee that you will love it. This can be made with the dark skinned and light skinned zucchini. They taste perfect whether you use the slender long ones or round ones. 

This is one of my favorite thogayals. I love to eat this with rice or with dosa. I especially love this with adai crusted with chopped zucchini. Zucchini is great summer squash and is easier to grow. Zucchini gives a great yield that you can share with friends and family. This pesto/thogayal can also be shared too. This stays fresh for 3-4 days when refrigerated.

This is my second post for Srivalli's "Blogging Marathon - Indian Condiments". Check here for me earlier post for Cilantro Pachadi/Raita.

Ingredients

Zucchini - 2.5 cups, chopped
Red chilies - 7 to 8 according to spiciness
Salt - 3/4 tsp
Mustard - 1 tbsp
Whole urad dhal - 3 tbsp
Asafetida - 1/4 tsp
Tamarind  - 1.5 tsp
Oil - 2-3 tsp

Method

Heat a teaspoon of oil in a pan. Add red chilies and mustard seeds. When the mustard seeds splutter, add the urad dhal and roast till golden brown. Add asafetida and continue to sauté for 30 minutes. Set aside.

Heat the remaining oil in the pan, add the chopped zucchini and sauté for 7-8 minutes. Set aside to cool. 

When cooled, add sautéed zucchini, red chili-mustard-dhal mix, salt, tamarind, and blend. There is no need to add water. Transfer to serving bowl.

Serve with rice or pasta with a little oil.