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5 from 1 vote

Zucchini Kootu recipe, South Indian

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.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4


  • 1 zucchini
  • 1/3 cup moong dal pasi paruppu
  • 1 Tomato
  • 1 & 1/2 tsp sambar powder
  • 1/4 tsp turmeric
  • Salt as needed
  • 1 tsp coconut oil for garnish optional

To grind

  • 1/2 cup coconut grated loosely packed
  • 1/2 tsp cumin seeds
  • 2 shallots
  • 1/2 tsp rice flour

To temper

  • 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.