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Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney

Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney

By Admin
Prep Time Total in 30 M
Course Lunch
Cuisine South Indian Recipes
Diet No Onion No Garlic (Sattvic)

The Zucchini Keerai Thogayal Recipe is a lip smacking tangy and spicy chutney from the South Indian Cuisine. The Zucchini and spinach are first cooked in a pan and pureed along with roasted methi seeds, urad dal and black pepper making it very ayurvedic and healthy. 

Ingredients

  • 1 Green zucchini
  • chopped
  • 200 grams Spinach Leaves (Palak)
  • chopped
  • 1 teaspoon Whole Black Peppercorns
  • 10 grams Tamarind
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • Ingredients for seasoning
  • 1/2 teaspoon Sesame (Gingelly) Oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves

Instructions

Step 1

To begin making the Zucchini Keerai Thogayal Recipe, first prep all the ingredients and keep them ready

Step 2

Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns

Step 3

Roast for about a minute until you get the aromas coming through

Step 4

Place the roasted seeds into the mixer grinder

Step 5

 In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened

Step 6

Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted

Step 7

Turn off the heat and cool for a bit

Step 8

Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste

Step 9

Transfer the Zucchini Thogayal to a bowl

Step 10

 Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal

Step 11

Allow the mustard seeds to crackle and the urad dal to turn golden brown

Step 12

Stir in the curry leaves and turn off the heat

Step 13

Pour the seasoning to the Zucchini Keerai Thogayal and check the taste

Step 14

Adjust the salt if required

Step 15

  Serve the Zucchini Keerai Thogayal along with Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes), Andhra Cheese Vegetables Pesarattu Recipe or even Steamed rice topped with ghee

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