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Dry zucchini curry with moong dal and coconut. Being a water vegetable, zucchini oozes out water while cooking, so to make sure that the curry doesn't get too soggy, salt it right before turning off the heat. This curry is mildly spiced and can be served with both rice and roti.


23 serving

Total time

40 minutes


  • 2 zucchini (- medium, chopped)
  • cup almond meal
  • 3 tbsp Coconut (Fresh or Dry grated)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 2 chilies (Dry red)
  • 1 ~ 2 Chilies (Green - slit)
  • 8 ~ 10 Curry leaves
  • to taste Salt


  1. Soak moong dal in some water for at least 20~30 minutes. Drain and keep ready.
  2. Heat 1tbsp oil in a saute pan, add chana, urad dal, mustard seeds, cumin seeds, dry red chilies and curry leaves.
  3. Once the seeds start to splutter, add the chopped zucchini, green chilies and drained moong dal. Mix well, cover the pan and cook on medium-low flame until both zucchini and moong dal is tender, about 8~10 minutes.
  4. Once the zucchini is tender, add the grated coconut and season with salt. Mix well and cook for another 2~3 minutes. Serve hot with rice or rotis.
  5. View the recipe instructions at Cook's Hideout

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