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

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

Step 2: Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns

Step 3: Roast for about a minute until you get the aromas coming through

Step 4: Place the roasted seeds into the mixer grinder

Step 5: In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened

Step 6: Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted

Step 7: Turn off the heat and cool for a bit

Step 8: Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste

Step 9: Transfer the Zucchini Thogayal to a bowl

Step 10: Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal

Step 11: Allow the mustard seeds to crackle and the urad dal to turn golden brown

Step 12: Stir in the curry leaves and turn off the heat

Step 13: Pour the seasoning to the Zucchini Keerai Thogayal and check the taste

Step 14: Adjust the salt if required

Step 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