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Closeup shot of Zucchini Kootu served in a bowl with red chilli on top and rice on side

Easy Zucchini Kootu

Uma Ramanujam
Zucchini Kootu is a lentil and coconut based south Indian semi-solid gravy prepared using Zucchini, yellow moongdal, spices and fresh coconut paste and served with rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Course Gravies & Curries
Cuisine South Indian, Tamil Nadu
Servings 4 people

Ingredients
  

For Kootu

  • 1/4 cup yellow moongdal / split moongdal
  • 1 cup zucchini heaped & chopped
  • 1 and 3/4 cup water adjust as needed
  • 1/4 tsp turmeric
  • 3/4 tsp salt adjust to taste

For Grinding

  • 1/4 cup coconut fresh & grated
  • 3 greenchillies adjust to taste
  • 1 tsp cumin seeds
  • 1/4 cup water

For Seasoning

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/2 tsp cumin seeds
  • a pinch asafoetida
  • 2 dry red chillies broken
  • 1 sprig curryleaves roughly torn

Instructions
 

  • Soak yellow moong dal in a cup of water. you can wash the dal in running water before or after the soaking. after 30 minutes, drain the water.
  • Add the soaked yellow moong dal to a pressure cooker. add a cup of water.
  • Switch on the flame. While the da heating up, white scum forms on top of the dal. Using a ladle, remove the scum alone carefully without the dal.
  • After removing the scum, add the chopped zucchini. Add 1/4 tsp turmeric powder.
  • Mix well, cover the pressure cooker and pressure cook it for 3 whistles. Allow the pressure to release automatically and open the lid.
  • Meanwhile, grind coconut, green chillies and cumin seeds by adding 1/4 cup water.
  • Add the coconut paste to the cooked zucchini dal mixture. Rinse the mixie jar using 3/4 cup water and add it to the pressure cooker. Adjust the water as per the consistency you need. the kootu becomes thick once cooled down. so, keep this in mind while adding water.
  • Mix well and boil once. Do not boil more.
  • Heat coconut oil in a seasoning pan, splutter mustard seeds, urad dal, cumin seeds, asafoetida, dry red chillies, and curry leaves.
  • Allow the seasoning to fry and let it be aromatic.
  • Add this seasoning to the kootu. Mix once & serve warm with rice.

Video

Notes

  1. Do not pressure cook more than 3 whistles and do not boil the kootu for a long time. otherwise, zucchini becomes mushy.
  2. Use coconut oil for a very good flavor.
  3. Adjust the water as per the need.