## Zucchini Keerai Thogayal Recipe – South Indian Tangy Spinach and Zucchini Chutney (South Indian Recipes Style)
Discover how to make a delicious and authentic **Zucchini Keerai Thogayal Recipe – South Indian Tangy Spinach and Zucchini Chutney** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **No Onion No Garlic (Sattvic)** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes
**Total time:** 30 minutes
**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** No Onion No Garlic (Sattvic)
### Ingredients for Zucchini Keerai Thogayal Recipe – South Indian Tangy Spinach and Zucchini Chutney:
* 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
### Step-by-Step Instructions to Make Zucchini Keerai Thogayal Recipe – South Indian Tangy Spinach and Zucchini Chutney:
1. 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.
3. Roast for about a minute until you get the aromas coming through.
4. Place the roasted seeds into the mixer grinder.
5. In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened.
6. Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted.
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.
9. Transfer the Zucchini Thogayal to a bowl.
10. Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal.
11. Allow the mustard seeds to crackle and the urad dal to turn golden brown.
12. Stir in the curry leaves and turn off the heat.
13. Pour the seasoning to the Zucchini Keerai Thogayal and check the taste.
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.
### Tips for the Best Zucchini Keerai Thogayal Recipe – South Indian Tangy Spinach and Zucchini Chutney:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
### Related Recipes:
* [Moong Dal Methi Ki Sabzi Recipe](https://www.evatika.com/directory-recipe/listing/moong-dal-methi-ki-sabzi-recipe/)
* [Thai Chicken Green Curry With Vegetables Recipe](https://www.evatika.com/directory-recipe/listing/thai-chicken-green-curry-with-vegetables-recipe/)
* [Aloo Posto Recipe – Potato Posto Recipe](https://www.evatika.com/directory-recipe/listing/aloo-posto-recipe-potato-posto-recipe/)
