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.
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]
