Zucchini Kuzhambu (Zucchini in Spicy Tamarind based Curry)

Category:  Kuzhambu Varieties / Lunch

Preparation Time: 10 mins  

Cooking Time: 30 mins 

Servings: 3-4 servings

Zucchini Kuzhambu

 Ingredients:

• Green Zucchini, chopped- 1/2 cup (1 small one or half of a big one)
• Tamarind - Size of a Gooseberry
• Sambar Powder - 1 tbsp
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 tbsp
• Small Onions, halved - 5-6 nos
• Garlic, halved - 5-6 cloves
• Tomato - 1 small sized
• Rice flour - 1 tbsp
• Jaggery - a small piece
• Water - Around 2 cups
• Salt - as required

For Tadka:

• Sesame Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Toor Dhal - 1/2 tbsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch

Method:

1. Soak Tamarind in warm water and extract juice to around 2 cups and Chop Zucchini into bite sized pieces (No need to peel off the skin)
   
2. Heat 1/2 tbsp Oil in a pan and once it becomes hot, add the garlic cloves and saute for a min
3. Add the small onions and saute till they turn golden brown
   
4. Add chopped tomato and saute for 2 mins
   
5. Add in the chopped zucchini pieces and saute for 3-4 mins
   
6. Add the Turmeric and Sambar powders along with required salt and fry for a min in low flame
   
   
   
   
7. Now add the tamarind extract and allow to boil for 8-10 mins in medium flame and by the time, zucchini pieces will get cooked up
   
8. In a small bowl, add Rice flour and little water and mix it to form a paste
9. Add the rice flour paste to the kuzhambu and mix well and allow to cook in low flame for few more mins till it reaches kuzhambu consistency
   
10. Once it gets thickened a bit, Add Jaggery, mix and switch it off and prepare the tadka
    
11. In a small pan, add 1 tbsp of sesame oil, once it becomes hot add the mustard seeds, followed by fenugreek seeds, Toor dhal, urad dhal, cuury leaves and asafoetida
12. Pour in the tadka over the kuzhambu
    
13. Serve hot with Rice and papad; It also goes well with Idly / Dosai / Rotis