ZucchiniRiceRecipe
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5 from 1 vote

Zucchini Rice | Indian Style Zucchini Baath

A delicious rice recipe prepared with the versatile vegetable zucchini with a tad bit of spiciness and loads of flavor coming from vaangi baath powder, garam masala, and sambar powder.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Variety Rice
Cuisine: South Indian, TamilNadu
Keyword: Zucchini Rice
Servings: 3
Author: Srividhya G

Ingredients

  • Oil - 2 tsps
  • Cumin Seeds - 2 tsp
  • Curry Leaves - 5
  • Hing - 1/2 tsp
  • Onion - 1/2
  • Small sized Zucchini - 3 approx 1.5 cups after chopping
  • Vaangi Bhath Powder - 2 tsp
  • Garam Masala - 1/4 tsp
  • Sambar Powder - 1/4 tsp
  • Salt - 1/5 tsp
  • Turmeric Powder - 1/4 tsp
  • Water - 2 tbsps
  • Rice - 1 cup
  • Water for cooking the rice - 2 cups
  • Cilantro for garnishing

Instructions

Prep - Work:

  • Wash and cut the zucchini into small rounds. I did not peel the skin as it was tender.
  • Chop the onion and cilantro and set aside.
  • Cook the rice in your preferred way and allow it to cool before. I used sona masoori rice for this recipe.

Steps:

  • Heat a pan or kadai and add oil.
  • When the oil is hot, add the cumin seeds and hing.
  • As they start to splutter, add the chopped onions, curry leaves and cook until they turn translucent.
  • Then add the chopped zucchini, salt, vaangi bhath powder, sambar powder, turmeric powder, and garam masala.
  • Sprinkle two tbsps of water and mix.
  • Cover and cook this for 5 minutes and remove the┬álid and cook until the water evaporates and the zucchinis are softer and tender.
  • Turn off the heat and add the cooked rice and mix thoroughly.
  • That's it. Zucchini rice is ready. Garnish it with cilantro and serve hot with raita.

Notes

  • You can prepare similar rice with chow-chow, ridgegourd, cabbage, bell peppers by replace zucchini or including along with zucchini.
  • Adjust the salt and spice as per your preference. I went with sona masoori rice. But you can use millets or quinoa or basmati or brown basmati.
  • Do not overcook the vegetables and make it mushy.