Zucchini Keerai Thogayal Recipe: South Indian Tangy Spinach and Zucchini Chutney
Zucchini Keerai Thogayal is a delightful South Indian chutney that beautifully combines the fresh, vibrant flavors of spinach and zucchini with a tangy twist from tamarind. This versatile dish can elevate your meals, serving as a perfect accompaniment to dosas, rice, or even enjoyed on its own. Whether you’re looking for a healthy addition to your lunch or simply want to explore the rich tapestry of South Indian cuisine, this recipe promises to bring a taste of authenticity to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini (chopped) | 1 |
| Spinach leaves (Palak, chopped) | 200 grams |
| Whole black peppercorns | 1 teaspoon |
| Tamarind | 10 grams |
| Methi seeds (fenugreek seeds) | 1/4 teaspoon |
| Cumin seeds (jeera) | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Sesame oil (gingelly oil) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation Time | 15 mins |
| Cooking Time | 15 mins |
| Total Time | 30 mins |
Servings
| Servings |
|---|
| 4 |
Instructions
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Preparation: Begin your culinary journey by gathering and prepping all the ingredients, ensuring everything is chopped and ready for use. This step is crucial for a smooth cooking experience.
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Roasting Spices: Heat a skillet over medium heat and add the fenugreek seeds, cumin seeds, urad dal, and black peppercorns. Allow them to roast for about a minute or until their aromas begin to waft through your kitchen, which will enhance the depth of flavor in your thogayal.
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Blending: Transfer the roasted spices to a mixer grinder. In the same skillet, add a teaspoon of oil and heat it. Once hot, add the chopped zucchini along with a sprinkle of salt. Roast the zucchini until it softens, allowing its natural sweetness to develop.
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Adding Spinach: Once the zucchini is tender, introduce the chopped spinach into the skillet. Sauté until the spinach wilts and reduces in volume. Turn off the heat and allow the mixture to cool slightly.
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Creating the Thogayal: Once the sautéed mixture has cooled, add the zucchini and tamarind to the mixer grinder containing the roasted spices. Blend everything into a smooth paste, adjusting the texture to your preference.
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Seasoning: Transfer the blended zucchini thogayal to a bowl. In the same skillet, heat some oil over medium heat for seasoning. Add the mustard seeds and remaining urad dal, allowing the mustard seeds to crackle and the urad dal to turn golden brown. Just before the dal is fully browned, stir in the curry leaves, allowing them to infuse their flavor into the oil.
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Finishing Touches: Pour the hot seasoning over the thogayal and give it a gentle stir to incorporate the flavors. Taste and adjust the salt as necessary, ensuring the balance of flavors is just right.
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Serving Suggestions: Serve your Zucchini Keerai Thogayal with a side of Ragi Oatmeal Dosa (finger millet and oatmeal crepes), Andhra Cheese Vegetables Pesarattu, or simply alongside steamed rice drizzled with ghee for a comforting meal.
This Zucchini Keerai Thogayal is not only a celebration of South Indian flavors but also a nutritious addition to your table, embodying the spirit of healthy, homemade cooking. Enjoy the burst of tangy goodness and let your taste buds revel in this delightful culinary experience!
