Zucchini Stir-Fry Recipe – Coconut, Mustard Seed & Curry Leaf Dish

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Stir-Fry Recipe – Coconut, Mustard Seed & Curry Leaf Dish

Hey everyone! If you’re looking for a quick, flavorful side dish that’s packed with South Indian goodness, you have to try this zucchini stir-fry. It’s a simple recipe, but the combination of coconut, mustard seeds, and curry leaves is just magical. I first made this when I was craving something light and flavorful, and it’s been a regular in my kitchen ever since. It’s perfect with rice and dal, or even as a little something extra with your roti.

Why You’ll Love This Recipe

This zucchini stir-fry is more than just a quick veggie side. It’s a burst of flavor! The mustard seeds pop and sizzle, the curry leaves release their amazing aroma, and the coconut adds a subtle sweetness. Plus, it comes together in under 20 minutes, making it perfect for busy weeknights. It’s also naturally gluten-free and easily adaptable to be vegan.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 2 pounds zucchini or yellow squash
• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 1 whole white onion
• 1-2 whole serrano peppers (depending on your spice preference)
• 20 fresh curry leaves
• 1 cup grated coconut
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• ¼ – ½ teaspoon cayenne pepper (adjust to taste)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Zucchini/Yellow Squash Varieties
You can really use either zucchini or yellow squash for this recipe – or even a mix! I sometimes use pattypan squash for a fun shape. About 900g of either will work perfectly.

Coconut Oil – Choosing the Right Kind
Coconut oil really adds to the flavor, but you want to use refined coconut oil if you don’t want a strong coconut taste. Unrefined (virgin) coconut oil will give you a more pronounced coconut flavor, which some people love! About 30ml is what you need.

Black Mustard Seeds – Flavor Profile & Usage
Don’t skip the mustard seeds! They’re essential for that signature South Indian flavor. They must be heated in oil to release their aroma and pop.

Fresh Curry Leaves – Sourcing & Substitutes
Fresh curry leaves are the best, but they can be tricky to find. Check Indian grocery stores or even online. If you absolutely can’t find them, you can use dried curry leaves (use about 1 teaspoon), but the flavor won’t be quite the same.

Serrano Peppers – Heat Level & Alternatives
Serrano peppers add a nice kick. If you’re sensitive to spice, start with one, or use a milder chili like a jalapeño. Remember to remove the seeds for less heat!

Grated Coconut – Fresh vs. Dried
Freshly grated coconut is amazing, but unsweetened desiccated coconut works well too. If using desiccated coconut, you might want to add a tablespoon of water to help it rehydrate a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate your zucchini using a food processor or a hand grater. Don’t worry about getting it perfect – a little texture is nice.
2. Heat the coconut oil in a Dutch oven or large, heavy-bottomed pan over medium heat. Once hot, add the black mustard seeds. Let them splutter and pop – this is a good sign!
3. Add the diced onion, serrano peppers, and curry leaves to the pan. Sauté for about 6-7 minutes, until the onions are translucent and fragrant.
4. Stir in the grated coconut, salt, turmeric powder, and cayenne pepper. Give everything a good mix.
5. Now, add the grated zucchini and stir-fry for 5-6 minutes, until it’s cooked through but still has a little bit of bite. You want it tender-crisp.
6. Serve immediately using a slotted spoon to drain any excess liquid, if desired.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the zucchini in two batches to ensure it cooks evenly.
• Keep a close eye on the mustard seeds – they can burn quickly.
• Adjust the cayenne pepper to your liking. A little goes a long way!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

Spice Level Adjustments
My family loves a good kick, but if you prefer milder flavors, reduce or omit the cayenne pepper and use fewer serrano peppers.

Vegan Adaptation
This recipe is already naturally vegan! Just make sure your coconut oil is vegan-friendly.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Regional Variations – South Indian Influence
My grandmother used to add a pinch of asafoetida (hing) to the oil along with the mustard seeds for an extra layer of flavor. It’s a common ingredient in South Indian cooking.

Festival Adaptations – Onam/Vishnu Puja
This stir-fry is often served as part of a traditional South Indian sadya (feast) during festivals like Onam and Vishnu Puja.

Serving Suggestions

This zucchini stir-fry is fantastic as a side dish with:

• Rice and dal
• Roti or chapati
• Sambar and idli
• Coconut chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Can I use another type of squash instead of zucchini?
Yes, absolutely! Yellow squash, pattypan squash, or even butternut squash (though it will have a different texture) will work well.

What is the best way to grate the zucchini for this recipe?
A food processor with a grating attachment is the quickest way, but a box grater works just fine too.

Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can grate the zucchini and chop the onions and peppers ahead of time to save some prep work.

How can I adjust the heat level of this stir-fry?
Use fewer serrano peppers, remove the seeds from the peppers, or omit the cayenne pepper.

What side dishes pair well with this Zucchini Stir-Fry?
Rice and dal, roti, or sambar and idli are all great options.

Where can I find fresh curry leaves?
Check Indian grocery stores or online retailers.

Can I use coconut milk instead of grated coconut?
While you can use coconut milk, it will change the texture and flavor of the dish. Grated coconut is really the key to getting that authentic taste.