This Zucchini Poriyal is a healthy, low-calorie, dairy-free, and flavorful dish made in a South Indian Style! Making this stir-fry zucchini takes only 15 minutes, and we can enjoy it in several ways.
Zucchini Poriyal consists of zucchini, a few spices, herbs, and fresh coconut. This recipe will give you another reason to enjoy this healthy vegetable!
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Healthy Zucchini Poriyal
Zucchini is one of my favorite vegetables, and I have posted several zucchini recipes. Some are savory, and others are sweet. I also love baking with zucchini, as it blends well with other flavors.
Zucchini is available throughout the year in grocery stores and in my refrigerator. I use it for many dishes, from simple Sabji to baked goods. I also enjoy it for pasta, salad, or zoodles.
Poriyal means shallow-frying or stir-frying vegetables or greens with spices. In this Zucchini Poriyal recipe, zucchini cubes are stir-fried with basic spices, herbs, and fresh coconut.
The recipe is simple and quick, with only a few ingredients. It makes a delicious and flavorful South Indian Style Zucchini Sabji. It comes together within 15 minutes and is excellent served with Rice or Paratha.
This Sabji is perfect for your weekly menu if you follow a low-calorie diet. Zucchini Poriyal can also be served as a side dish with mains or Dal and Rice. You can also serve it as a salad or snack between meals.
In short, we can enjoy this healthy and flavorful zucchini dish in several ways!
Why You Will Love Zucchini Poriyal
- Zucchini Poriyla is easy to make within 15 minutes.
- It is healthy, nutritious, low-calorie, and flavorful.
- The recipe requires only a few pantry staple ingredients.
- Serve this South Indian Style Zucchini with Roti or Paratha.
- It can also be enjoyed as a side dish with your main menu.
- Include this in your menu if you follow a low-calorie and healthy diet.
Ingredients and Notes
- Zucchini: For the best results, use fresh and tender zucchini. Sometimes, zucchini can be slightly bitter, so always taste it before starting the recipe.
- Oil: I used only a teaspoon of oil to keep the recipe low-calorie and healthier. You can use any cooking oil of your choice.
- Mustard Seeds: Mustard seeds give the dish a pleasant, hot, and spicy flavor.
- Curry Leaves: Curry leaves are essential for a beautiful aroma, but you can skip them if you do not have them.
- Asafoetida: It adds an earthy flavor and helps in digestion.
- Green Chilis: Add finely chopped green chilis or chili paste to taste.
- Salt and Spices: Add salt to taste. I added only a couple of spices: turmeric powder and coriander powder. But if you like, add more ground spices such as cumin powder, garam masala, or ground fennel seeds.
- Cilantro: Freshly chopped cilantro adds more flavor to the dish.
- Coconut: I love adding fresh coconut to the Zucchini Poriyal. But it can be skipped.
How To Cook Zucchini Poriyal
- Rinse the zucchini well, cut into medium-sized cubes without peeling, and set aside.
- Heat oil in a pan and add mustard seeds.
- Let the mustard seeds crackle.
- Add curry leaves, green chilis, and asafoetida when the mustard seeds crackle.
- Mix and saute for a few seconds.
- Add chopped zucchini, mix well, and cook for a minute on medium heat.
- Add salt, turmeric powder, and coriander powder.
- Mix well.
- Now, cover the pan with the lid.
- Cook the zucchini on low-medium heat for 3-4 minutes, stirring frequently, until tender and cooked.
- The cooking time of zucchini may vary, more or less, depending on how tender they are.
- So keep checking frequently during the cooking.
- Once the zucchini is cooked, add chopped cilantro and coconut.
- If you prefer, squeeze lemon juice to taste.
- Mix well and cook for a minute.
- Turn off the heat and transfer the Zucchini Stir-Fry to a serving bowl.
Serving Suggestions
Serve hot or warm Zucchini Poriyal with Roti or Paratha.
You can also serve it as a side with Dal and Rice.
This South Indian Style Zucchini Stir-Fry can be a healthy side dish with your mains.
You can have this flavorful zucchini as a salad or snack for a low-calorie diet.
Recipe Tips
Variations: To temper this South Indian-Style Zucchini Stir Fry, you can also add chana dal or urad dal, along with mustard seeds. You can also add dry red chilis.
Green Chilis: Add more or less green chilis according to your spice preference.
Cooking: While cooking the zucchini, open the lid frequently to check if the zucchini is cooked. Overcooking may make the zucchini soggy and unpleasant.
More Zucchini Recipes
You May Like More South Indian Style Recipes
Recipe Card
Zucchini Poriyal / South Indian Style Zucchini
Ingredients
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 7-8 curry leaves
- 1-2 green chilis finely chopped (add to taste)
- ¼ teaspoon asafoetida (Hing)
- 400 g Zucchini (2 medium-sized)
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 tablespoon finely chopped coriander leaves
- 2 tablespoon fresh coconut
- Lemon juice to taste (optional)
Instructions
- Rinse the zucchini well, cut into medium-sized cubes without peeling, and set aside.
- Heat oil in a pan and add mustard seeds. Let mustard seeds pop, then add curry leaves, green chilis, and asafoetida. Mix and saute for a few seconds.
- Add chopped zucchini, mix well, and cook for a minute on medium heat. Add salt, turmeric powder, and coriander powder.
- Mix well and cover the pan with the lid. Cook the zucchini on low-medium heat for 3-4 minutes, stirring frequently, until tender and cooked.
- The cooking time of zucchini may vary, more or less, depending on how tender they are. So keep checking frequently during the cooking.
- Once the zucchini is cooked, add chopped cilantro and coconut. If you prefer, squeeze lemon juice to taste. Mix well and cook for a minute.
- Turn off the heat and transfer the Zucchini Stir-Fry to a serving bowl. Serve Zucchini Poriyal with Roti or as a side dish.
Notes
- Variations: To temper this South Indian-Style Zucchini Stir Fry, add chana dal or urad dal, along with mustard seeds. You can also add dry red chilis.
- Green Chilis: Add more or less green chilis according to your spice preference.
- Cooking: While cooking the zucchini, open the lid frequently to check if it is cooked. Overcooking may make it soggy and unpleasant.
Thanks for coming! Let me know what you think.