Simple, practical, and full of everyday flavour, Zucchini Poriyal Recipe is a vegetarian South Indian main course made with zucchini, oil, and mustard seeds in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 medium zucchini ((about 11/2-2 cups))
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • 3 dry red chillies
  • 1 stalk curry leaves
  • a pinch asafetida (hing)
  • 1 small onion (finely chopped)
  • 2-3 tablespoons shredded coconut ((fresh or frozen))
  • salt (to taste)

Method

  1. Heat coconut oil in a pan, temper with mustard seeds,cumin seeds,red chillies and let it splutter for few seconds.
  2. Add in the curry leaves,asafetida(hing) and saute for another 30 secs
  3. Add the chopped onion and saute till the onions are translucent and light brown.Takes appx 2 minutes.
  4. Next add the diced zucchini, salt and stir-fry on medium low flame till they soft and cooked.Turn off the gas and sprinkle shredded coconut and combine well.
  5. Serve the Zucchini Poriyal(Zucchini Stir Fry with fresh coconut) along with Rice and rasam.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.