Sometimes, the simplest dishes bring the most comfort. That’s exactly how I feel about this Zucchini Pachadi. One day I had a zucchini lying in my fridge and was bored of making stir fry or use it in salad. So I thought why not make a Kerala style pachadi with it. The result was fresh, light and super tasty!

We usually make pachadi with cucumber, carrot, beetroot or ash gourd for Sadhya. But this twist with zucchini is just as nice. It blends beautifully with the coconut and curd. Plus it gets ready in minutes.

Zucchini is high in fibre, water and vitamin C. When paired with curd and coconut, it becomes a gut friendly and easy to digest side dish. It is also very low in calories which makes it a great choice for clean eating.

Let’s Talk About Ingredients

Step by Step Instructions with photo guide

• Peel and grate 1 green zucchini
Start by washing the zucchini thoroughly. Use a peeler to remove the outer skin.

Then grate it using the medium side of a grater. This helps the zucchini cook faster and mix well with the coconut and curd.

• Add to a pan with 1/4 cup water and 1/2 tsp salt
Take a small pan and add the grated zucchini. Pour in 1/4 cup of water and sprinkle 1/2 tsp salt.

Mix everything well.

• Cook for 2 to 3 minutes on medium flame till soft
Keep the flame on medium and cook the zucchini for 2 to 3 minutes. It will soften quickly and start releasing water. Do not overcook. Just cook until it becomes tender and absorbs the salt.

• Grind 1/3 cup grated coconut, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds and 2 green chillies to a smooth paste
In a small mixie jar, add 1/3 cup freshly grated coconut, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds and 2 green chillies. Add a little water and grind to a smooth and fine paste. The texture should be soft, without chunks.

• Add this paste to the cooked zucchini and mix
Pour the ground coconut mixture into the pan with cooked zucchini. Mix it well so that the coconut paste spreads evenly throughout the zucchini.

• Cook on low flame till the raw smell goes away
Switch the flame to low and cook for another 2 to 3 minutes. Stir often so it doesn’t stick to the bottom. Wait until the raw smell of coconut and cumin goes away.

• Now add 3/4 cup thick curd and mix gently
Take 3/4 cup of thick curd (fresh, not sour) and add it to the pan. Mix gently with a spoon. The flame should still be low so the curd doesn’t curdle.

• Keep the flame low and heat gently. Do not let it boil
Keep stirring for a minute or two on the lowest flame. You just want it to warm up. Do not allow it to boil, or the curd will split.

• Once heated, switch off
As soon as the mixture is warm and combined well, switch off the flame.

• Heat 1 tsp coconut oil, crackle 1 tsp mustard seeds, add 1 red chilli broken and 1 sprig curry leaves
In a small tadka pan, heat 1 tsp coconut oil. Once hot, add 1 tsp mustard seeds and let them crackle. Then add 1 red chilli broken into pieces and 1 sprig of curry leaves. Let it sizzle for a few seconds.

• Add this tadka to the pachadi and mix once
Immediately pour this hot tadka over the warm pachadi. Mix gently just once to spread the flavour.

• Serve fresh with hot rice
Serve the pachadi at room temperature or slightly warm, along with steamed rice. It tastes best when fresh.

Expert Tips

• Do not overcook zucchini. It should stay soft, not mushy
• Use thick fresh curd, not sour
• Add curd after switching off heat or keep very low
• Do not skip coconut oil in tempering for that traditional taste
• Chill the pachadi for 30 minutes before serving if you like it cold

FAQs

Can I make this without coconut?
You can use a few soaked cashews for a nut based version but coconut gives the best taste.

Can I use yellow zucchini?
Yes, both yellow and green zucchini work the same.

Is this dish vegan?
Not as it uses curd. But you can use vegan curd alternatives.

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