South Indian Zucchini Curry

#Zucchini, #SouthIndian, #Healthy, #Protein, #Vegan

January 22, 2026

Fresh, Tangy, and Protein-Rich Perfection.

Experience a unique twist on coastal flavors with this South Indian Zucchini Curry. This dish is a protein-packed powerhouse, combining the hearty textures of overnight-soaked black chana and white peas with tender, pressure-cooked potatoes. Infused with the brightness of fresh lemon juice and the deep, tangy soul of tamarind extract, this curry is a masterclass in flavor balancing. The magic lies in the traditional spice blend—roasted cumin, black salt, and dry mango powder—layered with fresh cucumber and tomatoes for a refreshing, cooling crunch. Unlike traditional heavy gravies, this South Indian style preparation is light, zesty, and aromatic, making it an ideal healthy snack or a vibrant side dish. Whether you're craving a protein-rich mid-day meal or a tangy appetizer for your next gathering, this curry delivers authentic Indian flavors with a wholesome, modern touch. It is naturally vegan, gluten-free, and captures the true essence of South Indian 'khatta-meetha' profiles in every spoonful.

Ingredients

Unit

Scale

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141/20 oz - Black Chana (Overnight Soaked)

44/25 oz - White Peas (Matar, Overnight Soaked)

1 piece - Potato (Medium)

1 tbsp - Lemon Juice

1/2 tbsp - Tamarind Extract

3/4 tsp - Red Chili Powder

1 tsp - Garam Masala Powder

1/2 piece - Cucumber, Roughly Chopped

1/2 piece - Tomato, Chopped

1 medium - Onion, Chopped

2 pieces - Green Chilies, Chopped

1/4 tsp - Dry Mango Powder (Amchur)

1 tsp - Roasted Cumin Powder

1 tsp - Black Salt (Kala Namak)

1/2 tsp - Chaat Masala

Nutrition Facts

Calories 185

Serving Size 1 serving

Total Fat(2.5g)3%

Saturated Fat(0.5g)2%

Cholesterol(0mg)-

Sodium(620mg)27%

Total Carbohydrate(32g)12%

Dietary Fiber(8.5g)30%

Total Sugars(1.5g)-

Protein(9.5g)19%

Instructions

Cook Time 25 min

Difficulty Easy

Meal Dinner

1.
Begin by boiling 200 g of overnight-soaked black chana and 50 g of white peas (matar) in a pressure cooker or pot until they are tender but still hold their shape; drain the excess water and set aside.
2.
Pressure cook 1 medium potato with a pinch of salt until it is perfectly tender; once cooled, peel the skin, chop the potato into small bite-sized cubes, and set them aside for assembly.
3.
In a large mixing bowl, combine the boiled chana and matar with 1 tbsp fresh lemon juice, 1/2 tbsp tamarind extract, 1/2 tsp red chili powder, and 1/2 tsp garam masala to infuse the legumes with a tangy base.
4.
Add 1/2 of a roughly chopped cucumber, the chopped boiled potato cubes, 1-2 finely chopped green chilies, 1/2 of a roughly chopped tomato, and 1 medium finely chopped onion into the bowl; toss everything thoroughly so the fresh vegetables absorb the rich flavors.
5.
Fine-tune and balance the profile by sprinkling in 1/4 tsp red chili powder, 1/2 tsp garam masala, 1/4 tsp dry mango powder (amchoor), 1 tsp roasted cumin powder, 1 tsp black salt, and 1/2 tsp chaat masala.
6.
Perform a final thorough mix until the spices are evenly distributed, creating a fresh, tangy, and spicy South Indian Zucchini Curry that is ready to be served hot as a protein-rich snack.

South Indian Zucchini Curry

Ingredients

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