Zucchini Poduthuval

Zucchini Poduthuval

In this part of the globe where I live, Indian vegetables are limited in variety and hard to come by. Vegetables like plantain flower and snake-gourd are a rarity. On one occasion, as a new immigrant to the USA, I enquired with the store-help for drumsticks (Muringakkai) and was handed out chicken drumsticks, much to my amusement. So many a times, we have to make do with local vegetables. One vegetable that is found in plenty is the Zucchini. Here is a variation on a traditional South Indian dish using zucchini; easy to make and appealing to the taste buds.

Ingredients:

Big Zucchini - 1 No
Grated coconut - 1 cup
Green chilies - 2 No
Cooked toor dal - 1 cup
Turmeric powder - 1/4 teaspoon
Salt - to taste

To season: Oil, mustard seeds, urid dal, chana dal and curry leaves.

Method:

1. Wash and peel zucchini. Dice into 1/2 inch cubes
2. Add salt and turmeric and cook with a little water until tender but firm. Take care not to overcook. Keep aside.
3. Blend the grated coconut and green chilies into a paste. Keep aside.
4. Heat oil in a saucepan. Add mustard seeds, urid dal and chana dal. Allow to splutter.
5. Add the coconut paste and the cooked toor dal to the seasoning. Keep on medium flame till the raw smell of coconut disappears.
6. Add the cooked zucchini.
7. Let the zucchini simmer in the gravy in low flame for about 10 minutes.
8. Remove from stove and garnish with curry leaves.

Yummy Zucchini Poduthuval is ready.

You could also make Poduthuval with other vegetables too like green beans, horseradish, plantain stem and chow-chow (chayote squash).