Zucchini Poriyal | Zucchini Thoran
Zucchini Poriyal is a quick tasty side made in South Indian style. Right from cutting vegetables to making the Poriyal it just takes less than 15 minutes in total, Perfect for busy days.
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Servings: 2
Ingredients
- Zucchini - 350 grams
- Turmeric powder - pinch
- Coriander powder - 1 tsp
- Salt - as needed
- Coconut - 25 grams
- Pepper powder - pinch
To temper
- Coconut oil - 4 grams
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Red Chilli - 1
- Curry leaves - few
- Hing - generous pinch
Instructions
- Add 4 grams of coconut oil to the pan and when the oil is hot, add 1/2 tsp of mustard and let it splutter
- Add 1/2 tsp of cumin seeds, a generous pinch of hing, 1 red chili, and few curry leaves; sauté
- Add 350 grams of diced zucchini, a pinch of turmeric powder, required salt, and 1 tsp of coriander powder; mix well and cook on medium flame
- Cook till zucchini turns soft (it takes around 2/3 minutes)
- Add 25 grams of grated coconut and a pinch of pepper powder; sauté for a minute and switch off
Video
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Notes
- Coconut oil gives a nice flavor to coconut-based dishes. Any oil can be used instead
- Avoid covering and cooking zucchini. Zucchini might turn soggy in that case
- Add salt initially and cook. If salt is added toward the end Poriyal might become soggy
- Adjust the spice according to your taste. Green Chilli can be ground and added along with coconut for additional spice
- Channa dal/ urad dal can be tempered along with mustard seeds. I usually do but forgot while taking the video
- Pair the Poriyal with kara Kuzhambu for a tasty combo
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