Zucchini Poriyal is a quick and tasty side, made in South Indian style. Right from cutting vegetables to making the Poriyal it takes less than 15 minutes. Perfect for busy days.
With lockdown in progress, I am trying to avoid stepping out. We have started ordering our groceries and because of that I get less Indian vegetables these days. beans, eggplant, celery poriyal. Asparagus Thengai Poriyal, Brussel sprouts peas Poriyal are something which often happens in my kitchen.
Few years back I have posted Zucchini Thogayal. That time I was doing other Zucchini based dishes too but don’t know why I have never posted it. Recently when mom saw Zucchini in fridge she got confused it with cucumber that time when I was explaining her about Zucchini I realized it is been a while since I made fusion recipes with it.
Checkout other interesting Poriyal varieties in TMF
I love quick and simple dishes like this. Right from cutting vegetables to cooking the Poriyal end to end it didn’t take more than 10 minutes. For a last minute cooking this zucchini Poriyal comes so handy.
When I decided to make Zucchini Poriyal I was thinking how to make it. With coconut/ with onion/ /with some rice flour?, Zucchini reminded me other fast cooking Indian vegetable so I decided to make thoran like how Amma cooks chow chow Poriyal.
Zucchini has a slight touch of sweetness so some people might like making it spicy. My son’s spicy tolerance is very less and I always prefer cooking common cooking for all. Now a days I even try to give most of our everyday cooking to my 1 year daughter so I have made this Poriyal less spicy.
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 nice flavor to the 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 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 tsp of mustard and let it splutter
- Add 1/2 tsp 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 tsp 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
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