Zucchini Kootu with step by step pictures. Cooked with moong dal, coconut in South Indian style makes an amazing accompaniment for rice as a part of your meal.
Zucchini is a vegetable that we got to know only few years back after we liked it in
- 1 zucchini
- 1/3 cup moong dal pasi paruppu
- 1 & 1/2 tsp sambar powder
- 1/4 tsp turmeric
- Salt as needed
- 1 tsp coconut oil for garnish optional
- 1/2 cup coconut grated loosely packed
- 1/2 tsp cumin seeds
- 2 shallots
- 1/2 tsp rice flour
- 2 tsp oil
- 1/2 tsp mustard
- 1 tsp urad dal
- 1 sprig curry leaves
Wash and pressure cook moong dal with 1 cup water for 4-5 whisltes.
Cut off the head and slice off the bottom of the zucchini. Cut into two. Divide into halves lengthwise. Cut into strips and chop it to bite size pieces.
Boil with chopped tomato, sambar powder, turmeric and salt.
Zucchini will turn translucent as it gets cooked. It takes under 4 minutes to get cooked.
Meanwhile grind coconut with little water, rice flour to a paste. Add shallots, cumin seeds and grind coarsely.
Add cooked dal, ground coconut to the zucchini. mix well.
Bring to boil and switch off the flame. Keep stirring as the dal might get burnt at bottom.
Heat a kadai with oil, splutter mustard, add urad dal and roast it until golden. Add curry leaves and give it a quick stir.
Add it to the kootu and drizzle with coconut oil.
- Do not over cook zucchini, let the skin have that crunch.
- You can skip coconut and make it to a tangy dal. Add 2 chopped tomatoes for this version.