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Blogging Marathon# 49: Week 3/ Day 1

Theme: 1 Vegetable – 3 Dishes

Dish: Dry Curry — Zucchini Pesarapappu Iguru

My theme for this week of blogging marathon is to ‘Pick 1 veggie and make 3 dishes with it’. I had to think really hard on what vegetable to choose and after a lot of internal deliberations, I zeroed on Zucchini. Zucchini, courgette, green squash a staple along with potatoes and tomatoes in my kitchen and I thought this is a good opportunity to post some recipes that I frequently make at home.

Zucchini Pesarapappu Podi Kura

Zucchini is available almost all year round and I make sure to buy them whenever I see some good looking ones. They are pretty bland by themselves and I almost always use them along with other veggies — roasted or stewed with eggplant and peppers. It is very versatile vegetable and can be used to bake bread, cake and cupcakes too.

Zucchini Pesarapappu Podi Kura

If I have to compare zucchini to any Indian vegetable, then I would have to say it tastes like ridge gourd (beerakaya) with somewhat (but not really) bottle gourd or lauki’s (sorakaya) texture. So for the next 3 days, I have tried to use zucchini in 3 Indian flavored dishes.

First up is a dry zucchini curry with moong dal and coconut. Being a water vegetable, zucchini oozes out water while cooking, so to make sure that the curry doesn’t get too soggy, salt it right before turning off the heat. This curry is mildly spiced and can be served with both rice and roti.

Print Recipe
Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura) Yum
Dry zucchini curry with moong dal and coconut. Being a water vegetable, zucchini oozes out water while cooking, so to make sure that the curry doesn't get too soggy, salt it right before turning off the heat. This curry is mildly spiced and can be served with both rice and roti.
Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 2 Zucchini - medium, chopped
  • ¼ cup Moong dal
  • 3 tbsp coconut Fresh or Dry grated
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 2 chilies Dry red
  • 1 ~ 2 chilies Green - slit
  • 8 ~ 10 Curry leaves
  • to taste Salt
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 2 Zucchini - medium, chopped
  • ¼ cup Moong dal
  • 3 tbsp coconut Fresh or Dry grated
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 2 chilies Dry red
  • 1 ~ 2 chilies Green - slit
  • 8 ~ 10 Curry leaves
  • to taste Salt
Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)
Instructions
  1. Soak moong dal in some water for at least 20~30 minutes. Drain and keep ready.
  2. Heat 1tbsp oil in a saute pan, add chana, urad dal, mustard seeds, cumin seeds, dry red chilies and curry leaves.
  3. Once the seeds start to splutter, add the chopped zucchini, green chilies and drained moong dal. Mix well, cover the pan and cook on medium-low flame until both zucchini and moong dal is tender, about 8~10 minutes.
  4. Once the zucchini is tender, add the grated coconut and season with salt. Mix well and cook for another 2~3 minutes. Serve hot with rice or rotis.
Recipe Notes

Zucchini Pesarapappu Podi Kura

Lets check out what my fellow marathoners have cooked today for BM# 49.

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10 thoughts on “Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)”

  1. I love your props Pavani, though we do get it here in India, zucchinis are quite expensive and I haven’t really found myself wanting to try it..nice dish..looking forward to check out more!

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