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    Home » Blogging Marathon » Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)

    Zucchini Dry Curry (Zucchini Pesarapappu Podi Kura)

    Published: Feb 17, 2015 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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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.

    [wpurp-searchable-recipe]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. - Zucchini - medium, chopped, Moong dal, Fresh or Dry grated coconut, Mustard seeds, Cumin seeds, Chana dal, Urad dal, Dry red chilies, Green chilies - slit, Curry leaves, Salt, Soak moong dal in some water for at least 20~30 minutes. Drain and keep ready.; Heat 1tbsp 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.; [/wpurp-searchable-recipe]

    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 mins
    Cook Time: 20 mins
    Soaking Time:: 30 mins
    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Srivalli

      February 17, 2015 at 12:39 pm

      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!

      Reply
    2. Priya Srinivasan

      February 17, 2015 at 1:16 pm

      Simple and tasty stir-fry. i make kootu with zucchini, but this is new to me! Looks very colorful!

      Reply
    3. Varadas Kitchen

      February 17, 2015 at 2:10 pm

      What a nice way to use zucchini! As usual awesome pictures.

      Reply
    4. Suma Gandlur

      February 17, 2015 at 4:20 pm

      Nice one Pavani. I use moongdal too in curries but in a small quantity. Your version makes the dish protein rich.

      Reply
    5. Priya Suresh

      February 17, 2015 at 6:22 pm

      Wat a nutritious and very delicious dry curry, can have simply with a bowl of rice and papads.

      Reply
    6. sneha datar

      February 18, 2015 at 8:23 am

      A delicious zucchini dry.

      Reply
    7. sushma

      February 18, 2015 at 3:25 pm

      Good one. Must be tasting good with roti.

      Reply
    8. Harini-Jaya Rupanagudi

      February 19, 2015 at 1:26 am

      Very nutritious. Love the props..

      Reply
    9. Sandhya Ramakrishnan

      February 19, 2015 at 3:30 am

      Love your condiments containers and the skillet! Lovely recipe with zucchini!

      Reply
    10. Sapana Behl

      February 20, 2015 at 9:49 am

      I use zucchini regularly in dry and gravy curries.But never used it with dal.Amazing setup and wonderful clicks..

      Reply

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