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Zucchini Pesarapappu Podi Kura

Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)

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.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time:: 30 minutes
Course: Side Dish
Cuisine: south indian
Servings: 4 Servings

Ingredients

  • ¼ cup Moong dal
  • 1 tbsp Oil
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 Dry red chilies
  • 8~10 Curry leaves
  • 2 Medium Zucchini, chopped
  • 1~2 Green chilies, slit
  • 3 tbsp Fresh or Dry grated coconut
  • To taste Salt

Instructions

  • Soak moong dal in some water for at least 20~30 minutes. Drain and keep ready.
  • Heat oil in a saute pan, add chana, urad dal, mustard seeds, cumin seeds, dry red chilies and curry leaves.
  • 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.
  • 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.
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