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Home » Recipes » Diet » Gluten Free » Zucchini Koottu / Zucchini Dal ~ Zucchini in Mung Dal and Coconut Sauce

Zucchini Koottu / Zucchini Dal ~ Zucchini in Mung Dal and Coconut Sauce

Published: Feb 1, 2016 · Modified: Jul 9, 2016 by Manju · This post may contain affiliate links · 8 Comments

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Protein rich and flavor packed koottu  / kootu recipe with Zucchini.  Vegan and Gluten Free.

Zucchini Koottu - Zucchini Dal - Zucchini in Mung Dal and Coconut Sauce - Vegetarian , Vegan, Gluten Free (2)

Koottu / Kootu is a dal recipe from Southern India where we also add some coconut ground with cumin and chillies to the dal with vegetable(s). This is a very versatile recipe where you can add pretty much any vegetable or combination of vegetables. My favorite vegetables to add to this are spinach, chard, cabbage, a combination of carrots, potatoes and chayote squash. This is my first time trying zucchini and I just loved it! It is so much easier as I always buy a lot of zucchini or have leftover from something else I planned to make with it.

It is quite filling as it is protein packed with dal and will keep you full for a long time. A great way to eat this would be with rice, a sauté of some vegetables and fried pappadums. This is a very typical lunch combo that I grew up with.  And the best part is that the leftovers from lunch are used instead of a regular dal side for rotis.

Zucchini Koottu - Zucchini Dal - Zucchini in Mung Dal and Coconut Sauce - Vegetarian , Vegan, Gluten Free

Zucchini Koottu - Zucchini Dal - Zucchini in Mung Dal and Coconut Sauce - Vegetarian , Vegan, Gluten Free (3)

Zucchini Koottu – The Recipe

Ingredients:

  • 1 zucchini
  • 1 cup yellow moon dal / yellow mung lentils
  • ½ tsp powdered turmeric
  • ½ cup grated coconut
  • ½ tsp cumin seeds
  • 3 dried red chillies
  • salt, to taste

For tempering :

  • 1 tbsp grapeseed oil
  • ½ tsp black mustard seeds
  • 10-12 curry leaves
  • 1 dried red chilli
  • ½ tsp urad dal, optional

Method:

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.

Note: 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.

Zucchini Koottu / Zucchini Dal ~ Zucchini in Mung Dal and Coconut Sauce
Cuisine: Indian
Author: Manju | Cooking Curries
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
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 tsp powdered turmeric
  • ½ cup grated coconut
  • ½ tsp cumin seeds
  • 3 dried red chillies
  • salt, to taste
  • For tempering :
  • 1 tbsp grapeseed oil
  • ½ tsp black mustard seeds
  • 10-12 curry leaves
  • 1 dried red chilli
  • ½ tsp urad dal, optional
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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. [br]If using frozen coconut, microwave for 30 secs before grinding, even if it is thawed completely.
3.5.3208

 

Zucchini Koottu - Zucchini Dal - Zucchini in Mung Dal and Coconut Sauce - Vegetarian , Vegan, Gluten Free (2)

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Reader Interactions

Comments

  1. Megan Marlowe says

    February 11, 2016 at 6:32 pm

    This dish looks like comfort food! I love that it has cumin, coconut and red chilies. A bit of smoke, sweet and heat-delicious!

    Reply
    • Manju says

      February 11, 2016 at 6:34 pm

      Yes, you described it right – a little bit of all that and whole lot of heartiness! ?

      Reply
  2. Kristen says

    February 11, 2016 at 7:29 pm

    I just got some Tumeric for Christmas and can’t wait to try this!!

    Reply
    • Manju says

      February 11, 2016 at 7:39 pm

      ?

      Reply
  3. Tamara says

    February 11, 2016 at 8:29 pm

    I love dal and vegetables! Beautiful post and photos!

    Reply
  4. nicole says

    February 12, 2016 at 10:04 pm

    I’m always looking for new Indian recipes to try in the kitchen and this looks amazing. Visually stunning, too! Thanks for sharing 🙂

    Reply
    • Manju says

      February 13, 2016 at 12:15 am

      Thank you Nicole!

      Reply
  5. Jessica {Swanky Recipes} says

    February 13, 2016 at 1:02 pm

    I love lentils! This sounds like such a delicious lunch recipe to make for the family! Those colors are beautiful, too!

    Reply

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