Friday, 18 October 2013

Zucchini Kootu - Zucchini cooked in a coconut sauce - Courgette Kootu



Kootu is a South Indian preparation of Vegetables (mostly watery kind) with dal (lentils) and spiced with coconuts, green chillies and curry leaves. It is finally given a tempering with mustard, urad dal and red chillies.

So now the question is - What is Zucchini or Courgette doing in a Kootu? A very valid question. The simple answer is that it is something that is easily available for me in the British Supermarket. So no need to make a trip to the Indian Store.

Now you might ask - How was it? The simple answer to that question is, it is out of the world. It works great in kootu. To be honest a perfect vegetable born to be cooked as a kootu!

So what are you waiting for? Go on, make a kootu this weekend with Zucchini/Courgette and let me know what you think!



Ingredients (Serves 6)

Zucchini 4 (about 8 cups)
Moong Dal 1 cup
Turmeric 1 tsp

To ground to a paste

Coconut 1/2 tsp
Jeera/Cumin 1 tsp
Green Chilli 1
Curry leaves few

Tempering

Mustard 1/2 tsp
Dry Red Chilli 1
Urad dal 1 tsp
Curry leaves few
Hing a little
Coconut oil 2 tsp (or any oil)



Method of Preparation

1. Pressure cook the dal with 3 cups of water till it is well mushed. I have added lot of dal here as I feel it makes the curry filling, tasty and healthy. You can add just 1/2 cup or may be 3/4 th. We liked it this way with 1 cup of dal.

2. Chop the zucchini and add to a pot with a couple of cups of water. Add turmeric and salt. Bring to a boil. Let till cook till it is almost done.

3. In the mean while make a fine paste of coconut, green chilli (more for a spicy dish), curry leaf and jeera adding enough water.

4. Add the coconut mix and dal to the zucchini. Add more water and salt if needed. Simmer for a little while till everything comes together.

5. For tempering, heat a little coconut oil in a small pan. You can use any oil. Coconut oil gives it a nice flavour. Add mustard. When it sputters, urad dal. When it starts to brown, add red chilli, curry leaf and hing. Let it sizzle. Add to the pot of Zucchini.

2 comments:

  1. The last snap is mouthwatering Roshni. I have never tasted this veggie as I don't get it here. Pity.

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  2. such a simple, healthy and tasty recipe.

    ReplyDelete