Zucchini Curry

    It is a very easy Kerala style zucchini curry, that I am posting today. This curry would taste very similar to our very own vellarikka curry. I got this idea from my friend Manju Jyotish who often make this and told me to try it too. I tried it last week and loved it. It tasted almost like vellarikka curry and went along well with rice. You can use Indian cucumber instead of zucchini for the original taste. Here is the recipe.

Zucchini Curry


  1. Zuchini – 2
  2. Green chillies – 2, slit
  3. Turmeric powder – 1/4 tsp
  4. Chilly powder – 1/2 tsp
  5. Grated coconut -1/2 –  3/4 cup
  6. Cumin seeds – 1/2 tsp
  7. Pearl onion – 5 -6 chopped
  8. Dry red chillies – 2
  9. Curd – 2 tbsp (Optional)
  10. Oil – 2 tsp
  11. Salt  – To taste



1. Slice the zucchini into rounds and cook it covered in enough water along with slit green chillies, turmeric powder, chilly powder and salt.



2. Grind the coconut along with 1/2 tsp cumin seeds to a very fine paste. When the zucchini is almost  cooked, add the ground coconut-cumin mixture and cook for a few more minutes. Switch off.  Add 2 tbsp beaten curd and mix well. You can add more curd if you wish.

3. Heat oil in another pan and add the dry red chillies and chopped pearl onion. Saute until the pearl onions turn brown and then pour it over the curry. Mix well and cover with a lid for 15 mts. Serve it along with rice.






1. Substitute zucchini with cubed Indian cucumber for the Kerala cucumber/vellarikka curry.


Sending this dish to the Green Gourmet Event hosted by Preeti of Write Food.




Sending our roasted brussels sprouts to Preeti’s Green Gourmet Event:


Roasted Brussel Sprouts




Also sending our spinach-toor dal thoran to Preeti’s Green Gourmet Event:


Spinach-toor dal thoran



Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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