Buttermilk curry using Zucchini

40 minutes


4-8 people

Cool off on a hot summer day with this refreshing Zucchini Buttermilk Curry recipe from Curry TV! This easy-to-follow recipe combines the freshness of zucchini with the creaminess of buttermilk for a delightful dish that soothes the palate and cools the body. Bursting with flavor from aromatic spices like mustard, fenugreek, and cumin, this curry offers a perfect balance of tanginess and creaminess. Fresh ingredients like ginger, garlic, and green chilies add layers of depth to the dish, while coconut milk lends it a rich and luxurious texture. The recipe showcases traditional Kerala-style cooking techniques, including the use of coconut oil and curry leaves for authentic flavor. The addition of yogurt provides a creamy consistency without overpowering the dish’s freshness. With simple steps and readily available ingredients, this recipe is perfect for both novice and seasoned cooks alike. Whether enjoyed with steamed rice, mango chutney, or alongside other Kerala-style dishes, this Zucchini Buttermilk Curry is sure to become a favorite in your summer meal repertoire. Follow along with Curry TV’s step-by-step instructions to create a cooling and delicious curry that’s perfect for beating the heat!


No Reviews


Adjust Servings
Mustard seeds
Dried red chilies
Curry leaves
Diced onion
Fresh grated coconut
Garlic cloves
Green chilies
Salt to Taste
Turmeric powder
Red chili powder
Coconut milk
Coconut oil
Products used for this recipe
1 Mortar and pestle
1 Stove or cooktop
1 Pan or pot
1 Clay pot (optional)
1 Stirring spoon


Crush together garlic, ginger, and cumin into a paste.
Mark as complete
Heat coconut milk in a pan and add crushed ingredients along with zucchini and green chilies.
Mark as complete
Season with turmeric and red chili powder, then simmer until zucchini is tender.
Mark as complete
Dilute yogurt and add it to the dish, stirring gently.
Mark as complete
Crush grated coconut and add it to the curry, then simmer.
Mark as complete
Temper with mustard seeds, fenugreek, dried red chilies, curry leaves, and diced onions.
Mark as complete
Pour the tempered mixture over the curry and mix well.
Mark as complete