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Home » KOOTU RECIPES » Zucchini kootu recipe, with coconut in south Indian style

Zucchini kootu recipe, with coconut in south Indian style

April 17, 2020 by Raks Anand 8 Comments / Jump to Recipe

zucchini-kootu-recipe

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 pizza as topping also loved it in quesadillas. Since Aj too liked the veggie, I started buying. Most of the time 10 days once I make zucchini fritters for his dinner. It is one of those healthy inner he eats and I too make happily without any guilt. Occasionally we make quesadillas and pizza too, using up the vegetable.

easy-zucchini-kootu

Now after being in Instagram for few years, I see zucchini kootu is also a thing. I see it in my feed and thought of trying it out. I was telling Aj about my lunch plan and he thought I was joking. When I finished cooking and clicking, he was like, ‘so you weren’t joking then?’ Both ate without any fuss. Now this can also appear in my lunch menu once in a while. We had with potato kara curry and was perfect for the side.

Zucchini is called also by the names courgette, marrow depending on the region. Last week Vj got some organic zucchini which looked different from the usual ones we buy regularly. Planned to make kootu with that but I got the regular zucchini too so did not want to take risk.

zucchini-kootu-recipe
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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.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Cup measurements

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Zucchini kootu method:

  1. Wash and pressure cook moong dal with 1 cup water for 4-5 whisltes.step-1-dal
  2. 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.v
  3. Boil with chopped tomato, sambar powder, turmeric and salt.step-3-cook
  4. Zucchini will turn translucent as it gets cooked. It takes under 4 minutes to get cooked.step-4-cooked
  5. Meanwhile grind coconut with little water, rice flour to a paste. Add shallots, cumin seeds and grind coarsely.step-5-coconut
  6. Add cooked dal, ground coconut to the zucchini. mix well.step-6-add
  7. Bring to boil and switch off the flame. Keep stirring as the dal might get burnt at bottom.step-7-boil
  8. 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.step-8-ready

Serve as accompaniment for rice. We mixed with hot rice, ghee and had potato curry as side.

zucchini-kootu

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Filed Under: KOOTU RECIPES, RECENT POSTS

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Reader Interactions

Comments

  1. Rajee

    April 18, 2020 at 12:20 am

    Thanks for sharing. At this time of lockdown when we cannot get Indian vegetables this idea comes handy.

    Reply
    • Raks Anand

      April 18, 2020 at 3:02 pm

      Thank you

      Reply
  2. Lakshmi Arvind

    May 6, 2020 at 2:51 pm

    This is in our weekly menu , We don’t get many Indian veggies now , this recipe is a bliss

    Reply
    • Raks Anand

      May 6, 2020 at 6:48 pm

      Thank you so much 🙂

      Reply
  3. DDD

    May 21, 2020 at 1:10 am

    Hai, nice recipe, how many tomatoes we need to add?

    Reply
    • Raks Anand

      May 21, 2020 at 11:34 am

      Sorry, its 1 tomato. Updated now.

      Reply
  4. Hannah

    January 26, 2021 at 8:12 am

    5 stars
    I never imagined Zucchini could taste so divine as a kootu. Just loved this version. Made it yesterday for lunch.

    Reply
    • Raks Anand

      January 26, 2021 at 11:45 am

      Thank you for your feedback 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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