Ariso Recipes
Tangy Spinach and Zucchini Chutney
Last update date: February 24, 2012
Indulge in the tangy goodness of Spinach and Zucchini Chutney, a flavorful blend of fresh vegetables and spices, perfect as a condiment for your meals.
30 minutes.
South Indian
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
To prepare the tangy spinach and zucchini chutney, first, wash and chop the zucchini and spinach.
2
In a pan, heat a small amount of gingelly oil, and add mustard seeds, urad dal, and curry leaves. allow them to crackle and release their aroma.
3
Add the chopped zucchini and spinach to the pan and saute them until they are cooked and wilted.
4
In a separate pan, dry roast the fenugreek seeds, cumin seeds, and urad dal until they become aromatic.
5
Transfer the roasted seeds and dal to a blender, along with black pepper and tamarind pulp.
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