Ingredients:
- Zucchini – 1 cup
- Garlic/poondu – 15 pods
- shallots/ small onion – 5 nos
- curry leaves – few
- kuzhambu/ sambar powder – 2 tblsp
- puli karasal/ tamarind puree – ¼ cup
- salt – to taste
- jaggery – 1 tsp
- water – as req
- gingelly oil – 2 tblsp
- asafetida – ½ tsp
- fenugreek/ vendhayam – ½ tsp
Procedure:
- Clean and cut the zucchini as desired shape.
- Peel the garlic and cut into halves and clean some shallots and chop roughly
- Heat the gingelly oil in a kadai and add the fenugreek seeds, allow it to splutter.
- Add the chopped shallots and garlic into the pan, saute for a while
- Add some curry leaves, sambar powder and salt into the pan. Saute until the raw smell goes off.
- Now pour the tamarind puree along with required amount of water, bring it to boil and add the zucchinis and cover it with a lid.
- Cook it further for about 5-8 mins or until the oil separates.
- Finally sprinkle some asafetida along with a tsp of jaggery and turn off the heat.
- Unbeatable “Zucchini Poondu Kuzhambu” is ready to serve.
