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Zucchini Poriyal Thengai Curry is a delicious South Indian-style stir fry made with zucchini, grated coconut, and aromatic spices. This recipe brings together the mild flavor of zucchini with the traditional Tamil poriyal method, resulting in a light, healthy, and flavorful dish. Perfect as a side for steamed rice, sambar, rasam, or chapati, this zucchini curry is quick to prepare and naturally vegan and gluten-free.
What is Zucchini Poriyal Thengai Curry?
It is a South Indian stir fry where zucchini is cooked with coconut, curry leaves, and spices to create a simple yet tasty side dish.
Why use zucchini in Indian cooking?
Zucchini absorbs spices beautifully, cooks quickly, and adds a healthy twist to traditional poriyal recipes.
What are the key ingredients?
Zucchini, grated coconut, curry leaves, mustard seeds, green chilies, turmeric, and coconut oil.
Is this recipe vegan and gluten-free?
Yes, it is naturally vegan and gluten-free, making it suitable for a wholesome plant-based diet.
What can I serve it with?
it pairs well with steamed rice, sambar, rasam, curd rice, or chapati. It can also be enjoyed with millets or quinoa.
Poriyal varieties in TMF
Zucchini Poriyal
🍽 10 minutes Poriyal
🍽Vegan
🍽South Indian style curry
🍽 Kids-friendly spice level
🍽 beginner-friendly recipe
Zucchini Poriyal | Zucchini Thoran
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 coconut oil to the pan and when the oil is hot add mustard and let it splutter
- Add cumin seeds , hing, red chili and curry leaves; sauté
- Add diced zucchini, turmeric powder, salt, coriander powder; mix well and cook in medium flame
- Cook till zucchini turns soft (it takes 2/3 minutes)
- Add grated coconut and pinch of pepper powder; sauté for a minute and switch off
Video
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
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
How to make Zucchini Poriyal with step by step pictures
- Add 4 grams of coconut oil to the pan and when the oil is hot add 1/2 teaspoon of mustard and let it splutter
- Add 1/2 teaspoon of cumin seeds , generous pinch of hing, 1 red chili and few curry leaves; sauté
- Add diced 350 grams of zucchini, pinch of turmeric powder, required salt, 1 teaspoon of coriander powder; mix well and cook in medium flame
- Cook till zucchini turns soft (it takes around 2/3 minutes)
- Add 25 grams of grated coconut and pinch of pepper powder; sauté for a minute and switch off
it has come good, just made it!