Zucchini Keerai Thogayal Recipe
South Indian Tangy Spinach and Zucchini Chutney
Description:
Zucchini Keerai Thogayal is a flavorful, tangy, and spicy chutney from South Indian cuisine. The combination of zucchini and spinach is cooked with aromatic spices like roasted methi seeds, urad dal, and black pepper, giving it a unique Ayurvedic and healthy twist. Perfect for serving with dosas, pesarattu, or steamed rice.
Cuisine: South Indian
Course: Lunch
Diet: 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)
- 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
Preparation Time: 15 minutes
Cook Time: 15 minutes
Instructions:
- Prepare the Ingredients: Start by prepping all the ingredients and setting them aside for easy access.
- Roast the Spices: Heat a skillet over medium heat. Add the fenugreek seeds, cumin seeds, urad dal, and black peppercorns. Roast them for about a minute, until the aromas start to emerge. Transfer the roasted spices into a mixer grinder.
- Cook the Zucchini and Spinach: In the same skillet, heat a teaspoon of sesame oil over medium heat. Add the chopped zucchini, sprinkle with salt, and sauté until softened. Once the zucchini has softened, add the chopped spinach leaves and cook until wilted. Turn off the heat and allow it to cool slightly.
- Grind the Paste: Once the zucchini-spinach mixture has cooled, add it to the roasted spices along with tamarind. Blend everything into a smooth paste.
- Season the Thogayal: In the same skillet, heat 1/2 teaspoon sesame oil for the seasoning. Add the mustard seeds and white urad dal. Let the mustard seeds crackle and the urad dal turn golden brown. Stir in the curry leaves and remove from heat.
- Combine and Adjust: Pour the hot seasoning over the blended Zucchini Keerai Thogayal. Taste and adjust the salt if necessary.
Serve the Zucchini Keerai Thogayal with Ragi Oatmeal Dosa, Andhra Cheese Vegetables Pesarattu, or steamed rice topped with ghee for a satisfying South Indian meal.
Enjoy your healthy, tangy, and delicious chutney!
