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Wednesday, 24 February 2016

Baby marrow Curry - South Indian Style

          This is a simple and delicious baby marrow curry in the South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. This is a dry preparation and can be enjoyed as a side dish with either rice or chapattis. I added some sambar powder to the end product. You can also add idli podi to give it a new flavour. Please check below a step by step guide with pictures to prepare this recipe.

  • 5-6 baby marrow, diced
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split blak gram lentil)
  • 2 fresh red chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. sambar powder / idli podi
  • 1 tsp. coriander powder

         Heat oil and temper with mustard seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal. Saute for a few seconds.

          Add the diced baby marrow, chilies, salt, turmeric powder, chili powder and coriander powder. Mix well and cook, covered on a low flame.

          Sprinkle water and stir at intervals till they turns soft. When done, add sambar powder and give it a stir. Serve as a side dish with either rice or chapattis.

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