Zucchini Kootu

Recipe by
Total Time:
30-45 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Kadamba Sambar, Best American Corn Curry, Easy Aloo Palda (Pahari style potato curry with curd

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How to Make Zucchini Kootu

  • Boil together, preferably in a pressure cooker until tender 1 large or 2 small zucchini, chopped in a 1/2-inch dice, 3/4 cup channa dal (Bengal gram dal), 1/2 tsp salt and 1/2 tsp turmeric.
  • In a small skillet, heat 1/2 tsp canola or other vegetable oil and add 1 tbsp channa dal, 1 tbsp urad dal (black gram dal), 2-3 red chillies, broken into pieces and 2 tsp black peppercorns.
  • Roast them until lightly golden-brown and fragrant.
  • Now, put them in a blender along with 1/3 cup thick coconut milk, a generous pinch of asafoetida (hing) and blend until smooth.
  • Then, add to the dal-zucchini mixture and bring to a boil. Add salt to taste.
  • Simmer together for about 10 minutes.
  • Heat in a small skillet 1 tsp canola or other vegetable oil.
  • Add 1 tsp mustard seeds, 1 sprig curry leaves and a pinch of asafoetida (hing).
  • When the mustard splutters, add it to the dal.
  • Turn off heat and serve hot with boiled rice or rotis.
  • Recipe Courtesy: Holy Cow Vegan