Zucchini Poriyal | Zucchini Thoran
Zucchini Poriyal | Zucchini Thoran with step by step picture and video. Check out the Zucchini poriyal video and if you like the video pls SUBSCRIBE to my channel
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 - ½ tsp
- Cumin seeds - ½ 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 ⅔ 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 - ½ tsp
Cumin seeds - ½ 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 ½ teaspoon of mustard and let it splutter
- Add ½ 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 ⅔ 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!