Home / South Indian Recipes / Traditional Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney Recipe
Traditional Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney Recipe
Lunch

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

Learn how to prepare Traditional Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney Recipe with this simple recipe. Perfect for Lunch and ideal for South Indian Recipes lovers....

⏱️

15 Min Prep

🔥

15 Min Cook

🍽️

4 Servings

🥗

No Onion No Garlic (Sattvic)

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)
  • 1/2 teaspoon Sesame (Gingelly) Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves

Instructions

1
To begin making the Zucchini Keerai Thogayal steps, first prep all the components and keep them ready.bring to temperature a skillet over medium bring to temperature; empty in the fenugreek seeds, cumin seeds, urad dal and black pepper corns.
2
bake for about a minute until you get the aromas coming through.
3
Place the roasted seeds into the mixer grinder. In the same wok bring to temperature a teaspoon of fat over medium bring to temperature; empty in the zucchini, dust table salt and bake until it is softened.
4
Once the zucchini is softened, empty in the diced keerai (spinach) and saute until it gets wilted.
5
Turn off the bring to temperature and cool for a bit.Once cooled, empty in the zucchini and the tamarind to the roasted seeds in the mixer grinder and whiz to make a velvety paste.Transfer the Zucchini Thogayal to a container. bring to temperature fat in a skillet for the seasoning over medium bring to temperature; empty in the mustard seeds and urad dal.
6
Allow the mustard seeds to crackle and the urad dal to turn golden brown.
7
agitate in the curry leaves and turn off the bring to temperature.empty the seasoning to the Zucchini Keerai Thogayal and check the essence.
8
Adjust the table salt if required.  enjoy the Zucchini Keerai Thogayal along with Ragi Oatmeal Dosa steps (Finger Millet and Oatmeal Crepes), Andhra paneer variance Vegetables Pesarattu steps or even Steamed rice topped with ghee.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
No Onion No Garlic (Sattvic)
Total Time
30 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

15 mins

Total Time

30 mins
#southindianrecipes #lunch #noonionnogarlic(sattvic)
Author

Master Chef

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