Kerela food is so wonderful, full of the scent of coconuts and palm trees, spices and backwaters. So, blessed this week with large numbers of very large zucchinis, home and organically grown by my neighbour, this bland vegetable became a Thoran. Thorans are spicy dishes that turn mundane vegetables into a spicy delicious meal. How elegant the dish is!
You might like our other Thoran/Poriyal recipes, other Vegetable Fry recipes and other Zucchini recipes. Browse all our recipes from Kerala. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Summer recipes.
Zucchini Thoran | Zucks Panfried with Green Chilli and Coconut
1 large zucchini, washed and cut into small cubes
1 or 2 green chillies, depending on your taste and the heat of the chillies. Use more if you are a heat lover.
salt to taste
1/2 teaspoon turmeric (don’t use stale turmeric, it tastes bitter. Update your turmeric stock regularly)
1 Tblspn organic coconut oil or ghee
1.5 tspn brown or black mustard seeds
1 tspn urad dal
1 tspn channa dal
1 dried red chilli broken in 2
12 – 15 fresh curry leaves
1/2 cup fresh grated coconut
For large zucchini, I halve them cut them in half, then cut each half lengthwise. Now dice into smallish cubes, about a centimetre. If you are in a hurry, they can be larger, but I prefer them on the smaller side.
Dice the chillies finely, and mix them with the zucchini, turmeric and salt. Mix well.
Heat the oil or ghee in a hot pan and pop the mustard seeds.When they have stopped sputtering, add the dal, red chilli and curry leaves. When the dal turns golden, add the zucchini mix and turn the heat to low. If it seems a little dry, sprinkle over a Tblspn of water. Cover and allow to cook for 2 or 3 minutes. Remove the lid and stir gently. Allow to cook for about 8 more minutes (until cooked), stirring occasionally.
When cooked, sprinkle the coconut over the top (if using) and stir gently. Serve with rice, dal and other curries.