I had never cooked any dish with zucchini until I moved to the USA and was constantly searching for recipes to use. I eventually came up with the idea of making zucchini poriyal which is similar to broccoli poriyal, purple cabbage poriyal, and carrot beans poriyal. Poriyal is a South Indian-style stir fry made with vegetables, fresh coconut, and tempering. It pairs well with steamed rice and rasam. You can also check out my zucchini sabzi and zucchini curry.
Ingredients
Zucchini (Courgettes): Choose zucchini that are bright green and firm. For this recipe, do not peel the skin. Onions: finely chopped red onions work best. Coconut: use freshly grated coconut for the best flavor. You can also use frozen coconut. Make sure to thaw it. Tempering: mustard seeds, cumin seeds, curry leaves, dry red chilies, hing. Oil: your choice of cooking oil.
How to Make Zucchini Poriyal Recipe
Heat coconut oil in a pan, add mustard seeds, cumin seeds, and red chilies, and let it splutter for a few seconds. Add in the curry leaves, asafoetida (hing), and saute for another 30 seconds. Add the chopped onion and saute till the onions are translucent and light brown. Takes approximately 2 minutes. Next, add the diced zucchini and salt, and stir-fry on medium-low heat until the zucchini is soft and cooked. Turn off the heat, then sprinkle shredded coconut over the top and combine well. Serve this poriyal hot immediately.
Tips
Variations
If you like this recipe, then check out other Indian Zucchini Recipes Explore more Vegetable recipes for your next meal. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
