Take a look at more
. You may also want to try
Healthy Double Beans Curry
Best Lazeez Jhingey
Easy Tomato Prawns
Rate This Recipe
1 large or 2 small zucchini, chopped in a 1/2-inch dice
3/4 cup -
dal (Bengal gram dal)
1/2 tsp - salt
1/2 tsp -
1/2 tsp - canola or other vegetable oil
1 tbsp -
1 tbsp -
(black gram dal)
2-3 red chillies, broken into pieces
2 tsp -
1/3 cup - thick
A generous pinch of
Salt - to taste
1 tsp -
A pinch of
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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.