Zucchini Koottu / Zucchini Dal ~ Zucchini in Mung Dal and Coconut Sauce
Protein rich and flavor packed koottu / kootu recipe with Zucchini. Vegan and Guten Free.
Ingredients
- 1 zucchini
- 1 cup yellow moon dal / yellow mung lentils
- ½ teaspoon powdered turmeric
- ½ cup grated coconut
- ½ teaspoon cumin seeds
- 3 dried red chillies
- salt to taste
- For tempering :
- 1 tablespoon grapeseed oil
- ½ teaspoon black mustard seeds
- 10-12 curry leaves
- 1 dried red chilli
- ½ teaspoon urad dal optional
Instructions
- Rinse the dal a few times with water and cook in about 2 ½ cups of water till it becomes cooked through and gets mushy. Add more water if required.
- Meanwhile, wash the zucchini and cut it in half lengthwise and then cut out half-moon slices from it. Add this to the cooked dal and let it cook.
- Grind together the coconut, cumin seeds and dried red chillies to a fine paste. Add this to the dal- zucchini mixture and let is come to a boil. Add more water at this point if needed. Add salt and mix well. Remove from heat.
- Heat the oil for tempering in a small saucepan and add the mustard seeds to it. Once they splutter, add the urad dal and wait for it to turn lightly brown. Switch off heat and add the washed curry leaves and the dried red chilli. Pour this over the dal and mix it in before serving.
Notes
Use freshly grated coconut or fresh grated coconut that is frozen - can be found in Indian stores / Asian stores.
If using frozen coconut, microwave for 30 secs before grinding, even if it is thawed completely.
If using frozen coconut, microwave for 30 secs before grinding, even if it is thawed completely.