Today I have a special guest to Food Corner. She visited here with a yummy dish to share with all of us. I am sure most of you know her and love her recipes. She is Veena of Great Secret of Life. She is one of the fellow buddies I met through this journey and I always appreciate her cooking style ranging from Indian recipes to recipes from other cuisines. If you visit her space, you will amaze with her photography style same as I do.
Friends, do drop by her space and get a taste of her recipes. And don’t forget to have a bite from the below Zucchini Poriyal.
Zucchini Poriyal
I am Veena. My love for photography brought me to the blogging world. This world introduced me lot of good friends like you Amy. Your event is very different allows us to share the happiness in much bigger space.. I love you space as it offers different kind of food and has many varieties. You are one of my continuous supporters and your constructive feedback helps in long way for beginner like me. I am so happy that I was given opportunity to do a guest post in your space.
I wanted to try Some Indian type masala poriyal with zucchini. These days I do buy almost every week. I started using zucchini in my cooking only recently. As this is some new vegetable that I got introduced after coming to Singapore (After marriage only). Initial periods I was not sure what to do with it. When My sister visited me few years (almost decade ago) she told me it tastes good you can make almost every Indian dish with it. This masala poriyal tasted extremely good.
Ingredients:
Zucchini – 1.5 (medium size) Slice into 1/4 inch thin slice
Mustard seeds – 1/2 teaspoon
Urad dhal – 1 teaspoon
Oil – 1 teaspoon
Turmeric powder – 1/4 teaspoon
For Masala
Dry Red chili – 4-5
Small onion-12-15 (slice it thinly)
Garlic – 10 pods (slice it thinly)
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Coconut – 2 tablespoon
Ginger – 1/2 inch piece (slice it thinly)
Tamarind – 1 teaspoon thick paste
Salt per taste
Oil – 2 teaspoon
Curry leaves – 10-15
Method:
Prepare the masala first. Heat the kada and add 2 teaspoon of oil. Fry all the ingredients under masala section one by one starting from small onion, Garlic, Red chili, Ginger, Cumin seeds, coriander seeds and coconut. Switch it off and add curry leaves. Mix well. Let it cool down. Grind it to nice paste with little water, Tamarind paste and salt.
Heat the kada and add another teaspoon of oil. When it is hot add mustard seeds and when it start to pop add urad dhal. Fry till dhal is brown in color. Add zucchini, Turmeric powder and fry for 3 mins. Now add grinded paste and salt and mix well. Fry till zucchini cooked and moisture in masala is absorbed
Serve with rice / roti.
12 comments
yummy poriyal and kudos to both of you
Looks really yummy
delicious poriyal,and lovely guest post…
poriyal looks perfectly inviting, beautiful post:-)
poriyal looks absolutely inviting, perfect…beautiful post 🙂
Thanks Amila for the opportunity.. Really great to have post on your page..
wow poriyal looks super delicious and kudos to both for this lovely guest post dearies 🙂
Love Veena’s space very much..Such an interesting poriyal from her..
My tipe of food serve with jasmin rice is best 🙂
thank you everyone
The dish sounds delicious! Great guest post 🙂
Wow is so yummy
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