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

Make this healthy and ayurvedic Zucchini Keerai Thogayal and serve it along with Ragi Oatmeal Dosa Recipe for a wholesome breakfast or dinner.

Archana Doshi
Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney
160 ratings.

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. 

Did you know, Zucchini is low in calories and contains significant quantities of potassium, folate, and vitamin A, all of which are important for good health.

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.

If you like Thogayals, then you must try some of our classic recipes

Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

4 Servings

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
  • 1/2 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves

How to make Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney

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

  2. Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns. Roast for about a minute until you get the aromas coming through. Place the roasted seeds into the mixer grinder. 

  3. In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened. Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted. Turn off the heat and cool for a bit.

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

  5. Transfer the Zucchini Thogayal to a bowl. 

  6. Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown. Stir in the curry leaves and turn off the heat.

  7. Pour the seasoning to the Zucchini Keerai Thogayal and check the taste. Adjust the salt if required. 

  8.  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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Last Modified On Tuesday, 26 December 2017 15:50
     
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