Zucchini belongs to cucumber family also known as summer squash. I usually prefer making it as kootu or poriyal. Never had a thought of making kurma with this. This idea of kurma strikes only when i fridge was left empty without any vegetable other than zucchini. I loved this kurma and was approved by my little one too.
- Cuisine: Indian
- Course: Side dish for chapathi
- Prep time: 10mins
- Cook time: 30mins
- Serves: 3 persons.
Ingredients:
- For masala:
- Fried gram /Pottu kadalai- 2tbsp
- Fennel seeds- 1/2 tsp
- Poppy seeds/Khus khus- 1/2 tsp
- Cashews few
- Ginger- 1/2tsp
- Garlic- 3 pods
- Green Chillies -3
- Coconut – 3 tbsp
- Water- 1/2 cup
- Add all the above ingredients in a blender and grind to a smooth paste.
- For Kurma:
- Oil- 2tbsp
- Cumin- 1tsp
- Onion – 1 cup
- Water- 1/4cup + 1 cup
- Zucchini chopped – 2 cups
- Salt as required
- Coriander for garnish
- In a pan add oil. Once oil is got add cumin and fry for a minute.
- Add onions and cook until soft.
- Add the coconut masala paste and water. Mix well
- Close and cook for 4mins on medium flame.
- Add water 1 cup and adjust to your consistency required.
- Add zucchini and salt. Mix them well.
- Close and cook on medium flame for 20mins.
- Add chopped coriander and garnish.
- Enjoy the kurma with roti or poori.
