Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney
A sattvic South Indian Recipes recipe with green zucchini - chopped, spinach leaves (palak) - chopped, whole black peppercorns. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Zucchini Keerai Thogayal Recipe, first prep all the ingredients and keep them ready
green zucchini - chopped(1) - 2
Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns
whole black peppercorns(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 3
Roast for about a minute until you get the aromas coming through
- 4
Place the roasted seeds into the mixer grinder
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 5
In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened
green zucchini - chopped(1) - 6
Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted
green zucchini - chopped(1)spinach leaves (palak) - chopped(200 grams) - 7
Turn off the heat and cool for a bit
- 8
Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste
green zucchini - chopped(1)tamarind(10 grams)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 9
Transfer the Zucchini Thogayal to a bowl
green zucchini - chopped(1) - 10
Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 11
Allow the mustard seeds to crackle and the urad dal to turn golden brown
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 12
Stir in the curry leaves and turn off the heat
spinach leaves (palak) - chopped(200 grams)sprig curry leaves(1) - 13
Pour the seasoning to the Zucchini Keerai Thogayal and check the taste
green zucchini - chopped(1) - 14
Adjust the salt if required
- 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
green zucchini - chopped(1)
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Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney
A sattvic South Indian Recipes recipe with green zucchini - chopped, spinach leaves (palak) - chopped, whole black peppercorns. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
15 steps- 1
To begin making the Zucchini Keerai Thogayal Recipe, first prep all the ingredients and keep them ready
green zucchini - chopped(1) - 2
Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns
whole black peppercorns(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 3
Roast for about a minute until you get the aromas coming through
- 4
Place the roasted seeds into the mixer grinder
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 5
In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened
green zucchini - chopped(1) - 6
Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted
green zucchini - chopped(1)spinach leaves (palak) - chopped(200 grams) - 7
Turn off the heat and cool for a bit
- 8
Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste
green zucchini - chopped(1)tamarind(10 grams)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 9
Transfer the Zucchini Thogayal to a bowl
green zucchini - chopped(1) - 10
Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 11
Allow the mustard seeds to crackle and the urad dal to turn golden brown
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 12
Stir in the curry leaves and turn off the heat
spinach leaves (palak) - chopped(200 grams)sprig curry leaves(1) - 13
Pour the seasoning to the Zucchini Keerai Thogayal and check the taste
green zucchini - chopped(1) - 14
Adjust the salt if required
- 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
green zucchini - chopped(1)
Rate this recipe
