Apr 7, 2011

Creamy Zucchini Curry

Zucchini is one of my favorite vegetables these days. This soft and tender vegetable, gets cooked quickly and tastes good however you cook it. Some times I make exotic dish like Baby Zuchini Bajji, which is the motivation to put together this blog. But most of the times I make Zucchini Fry (similar to Brinjal/Eggplant Fry) . One day as I was experimenting with this wonder veggi, by addition of milk to this zuchini curry resulted in this invention and since then this is our all time favorite especially for kids because of its soft, mild and creamy nature. Check Out the Recipe, Enjoy!

Creamy Zucchini Curry
Creamy Zucchini Curry
Zuchini - 4 medium
chopped Onion - 1/4 cup
Green Chili - 1
salt - 1 tsp
Urad Dal - 1 tsp
Chana Dal  1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder  - 1 tsp
Milk - 1/2 cup
Oil  - 1 tbsp
Cilantro - 1/3 cup

How to Make It:
1. Heat the non stick pan and add oil
2. Once the Oil is hot, make the tempering by adding Chana Dal, Urad Dal, Cumin Seeds and Mustard Seeds
3. Add the Sliced Gren Chilie and Chopped Onions, add turmeric powder and saute for 1 min
4. Add the salt and close the lid
5. Meanwhile chop the Zuchini into small peices (first length wise and then 1 inch width wise)
6. Add the zuhini cubes to pan and fry for 3 min and close the lid.
7. Once the Zuchini is cooked to soft (after 4 to 5 min) add milk to it
8. Add cilantro and close the lid and cook for 2 or 3 min. (unitl the milk dissolves into curry)
9. Yum! Yum! Yum! Creamy Zuchini Curry is ready in minutes

Serving Tips:
  • This tastes good with Rice or Roti
  • As I serve this for kids, I have used less spicy. If you need more spiciness increase the measure of green chilies and add the red chilies to tempering also.
I am sending this to MizHelen's Full Plate Thursday.

Take care until Next Time


  1. Looks creamy and delicious.. thanks for the amazing recipe.. wonderful presentation too :)
    Indian Cuisine

  2. looks delicious..I've never tried Zucchini at home..

  3. wow...what a lovely curry ! so healthy and delicious !I'm simply drooling over these pics !

  4. Curry looking super delicious,never tried zucchini this way,thanks for sharing..

  5. Hi Mythreyi,
    Your Zucchini Curry looks so delicious. I wish I could just come and sit in your kitchen and smell all the wonderful flavors. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. Looks delicious. I am not too great fan of zucchini but this recipe tempts me to buy some.

  7. Hello Mythreyi :-)

    Just found your blog ... and have mouth watering with every recipe!!

    Please would you help me with this comment that I've seen in a few of your recipes: "make the tempering by adding Chana Dal, Urad Dal, Cumin Seeds and Mustard Seeds"

    I think you are doing this to infuse flavour into the oil and so onto the food - yes?

    If so - what level of heat for the cooking; e.g. medium or high? AND how long to cook the spices?

    Sadly, I have no sense of smell so cannot let my nose tell me when spices are fragrant enough. That is why approx. time is necessary.

    Thank you so much in advance for responding to my question ... and for your wonderful blog!!


    1. Hello Judith,
      First of all I am so sorry that this comment slipped through and just now I am seeing it. Still I am answering your questions here, so that it might help others as well.

      Tempering is very critical and basic starting point for most of the everyday Indian Curries. You are correct, The (urad and chana) lentils, cumin and mustard seeds will add nice flavor and aroma to the oil, where it gets infused and later spread on to the curry.

      You need to keep the oil at medium heat for this, otherwise the tempering can easily burnt quickly which spoils the whole curry. And also I prefer the order also based on their sensitivity to heat. Usually I start Chana Dal, UradDal, and sauté these until 30 sec ( they acquire light golden brown color) then followed by cumin and mustard seeds. Mustard seeds starts spluttering in 30 sec that's the indication that Tempering is cooked aptly. Before starting the tempering the Oil should be hot ( heated for about 1 min).

      In some recipes some people use fenugreek seeds as well in tempering. Or they add Cumin and Fenugreek Powder to the oil. That adds tremendous flavor but suits well for only some curries. so you need to be careful with that combination.

      Hope these tips will help you!
      Happy Cooking, Mythreyi



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