Zucchini in Herbed Coconut Yogurt Curry
Cooking time45 min
How to make mouthwatering curry that is delicious and healthy? This zucchini in herbed coconut yogurt curry recipe is the answer. Total time needed for cooking is 30 minutes and the yield is 4 servings.
1) For making the curry sauce, coconut should be thawed (in case of frozen) or placed in hot water (In case of dried) to plump the coconut up.
2) Roasted Chana dal must be ground in a blender and turmeric powder, black mustard seeds and cumin seeds have to be added before grinding again.
3) After adding one cup of water to the blender, green chiles and coconut must be ground and then, add a bit more water to make the functioning of the blades smooth.
4) Cilantro should be added and you can add some more water.
5) They should be ground to form a smooth paste and yogurt must be added before blending some more time.
6) The squash needs to be cut in half length-wise and each half again must be cut into thick round with 1/2 inch thickness.
7) A steamer has to be fitted in a saute pan and water level should be kept just below the steamer.
8) The summer squash needs to be placed in the steamer basket and covered and steamed for 10 minutes by keeping the heat at medium level. (For preventing overcooking, the squash must be immersed in a bowl)
9) Oil has to be poured in a saucepan (medium heat) and the black mustard seed needs to be added when the oil is hot.
10) The remaining asafetida and mustard seeds have to be added when the seeds start popping and sizzling. (A lid has to be used for covering the pan when mustard seeds are popping and as the popping starts slowing down, heat must be changed to medium low)
11) The curry leaves have to be rubbed using your hands to release the natural oils before dropping them and dried red chile should dropped into the oil as well.
12) You need to cover it because the moisture of the curry leaves can cause spattering and you have to stir properly for even coating everything with oil for a couple of seconds.
13) The steamed summer squash should be added to the pan and one teaspoon salt and curry sauce must also be added.
14) After changing the heat to medium, the mixture has to be boiled again.
15) After turning the heat off, you need to taste for salt and necessary adjustments should be done.
16) Cilantro leaves can be used to garnish and it can be served with rice.
- #For curry sauce#
- Plain yogurt – 2 cups. (You have to beat it light manner by hand)
- Cilantro leaves and tender stems – 1 cup.
- Green chiles – 2 or 3. (You can use Serrano chiles instead)
- Turmeric spoon – 1/4 teaspoon.
- Black mustard seeds – 1 1/2 teaspoons.
- Cumin seed – 1/2 teaspoon.
- Chana dal (Roasted) – 1 tablespoon.
- Coconut (Unsweetened and grated) – 1/2 cup. (You can use dried, frozen or fresh)
- #For squash#
- Salt – to taste.
- Cilantro leaves (Chopped) – For garnishing.
- Cooked rice – For serving.
- Dried red chiles - 1 no. (It should be broken in half)
- Curry leaves – 1 sprig. (About 20 leaves)
- Asafetida powder – a pinch.
- Black mustard seeds – 1/ 2 teaspoon.
- Mid flavored oil – 2 teaspoons. (You can use canola)
- Summer squash – 1 pound. (2 to 3 green or yellow zucchini)