Zucchini Kootu | Molagootal
Zucchini kootu recipe | Zucchini dal | Molagootal | moong dal Zucchini gravy | kootu recipes | South Indian kootu | paruppu Zucchini masiyal with step-by-step pictures and video recipe. Check out the Zucchini Kootu recipe and if you like the video pls SUBSCRIBE to my channel.
Zucchini kootu recipe | Zucchini dal | Molagootal | moong dal Zucchini gravy | kootu recipes | South Indian kootu | paruppu Zucchini masiyal | brahmin style kootu recipe | hotel-style Zucchini kootu is an easy, tasty healthy zucchini dal that goes well with tamarind based kuzhambu variety, rasam variety. It is also a tasty rice accompaniment
Can I use Zucchini with the peel?
Yes, Zucchini skin is edible, you can chop Zucchini with or without skin according to your preference. If you like using zucchini for Indian cooking try zucchini thogayal, zucchini poriyal.
Should I add sugar/jaggery to the zucchini kootu?
No, it is optional, you can skip it
What kind of dal should I use for zucchini Moong dal?
In our home, I prefer using Moong dal for my kootu varieties. You can use any dal of your choice.
How to make instant pot Zucchini dal?
You can grind coconut and add mixed dal, Zucchini, ground mixture, water (1 cup of water) cook in rice mode, and do natural pressure release. Do tempering and boil kootu with salt
Can I skip Asofeotida?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice.
What is the best combo for Zucchini kootu?
It tastes best as a rice accompaniment when paired with potato roast, raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam variety.
Can I use any other oil?
Yes you can use oil if your choice but coconut oil gives the best flavor for the coconut-based zucchini kootu recipe
Can I use green Chilli?
I generally use red Chilli for Molagootal but you can use any Chilli of your choice. Adjust the spicy according to your taste.
Pressure cooker based recipes in TMF
Ingredients
Cook dal
- ¼ cup moong dal
- ¾ cup water
Cook zucchini
- 1 zucchini around 200 grams
- ½ cup water
To grind
- 40 grams coconut
- 1 red chilli
- ¼ teaspoon pepper
- ½ teaspoon cumin seeds
To temper
- ½ tablespoon coconut oil
- ½ teaspoon mustard seeds
- curry leaves few
- ½ tablespoon urad dal
For kootu
- ¾ cup water
- few Coriander leaves
- Required salt
- Asofeotida generous
- ⅛ teaspoon Turmeric powder
- pinch sugar
Instructions
- In a cooker, separator add dal and wash well
- Add water and pressure cook for 3-4 whistle
- In a mixie jar add red chilli, coconut, pepper, and cumin seeds and little water, grind
- After cooker pressure releases naturally prepare kootu
- In a wide pan add oil and when the oil is hot, add mustard seeds, urad dal, and curry leaves; let them splutter
- Keep the tadka aside
- Add zucchini and give a good mix
- Furthermore, add the required salt and cook for 2 minutes
- Add the ground paste and ½ cup of water, cook for around 5 minutes until zucchini turns fork tender
- If required add more water and cook till they turn soft
- Add cooked dal and give a good mix
- Furthermore add ¾ cup of water, coriander leaves, asafoetida, turmeric powder, and sugar; cook for 5 minutes
- Add the prepared tadka, give a good mix and turn off the stove
Video
Notes
- You can use any dal of your choice for kootu
- Adjust red chilli and pepper, according to your spice
- I have cooked zucchini, fork-tender. Alternatively, you can pressure cook zucchini for a soft texture
- Kottu thickens over time. Adjust the water accordingly
Ingredients:
Cook dal
¼ cup moong dal
¾ cup water
Cook zucchini
1 zucchini, around 200 grams
½ cup water
To grind
40 grams coconut
1 red chilli
¼ teaspoon pepper
½ teaspoon cumin seeds
To temper
½ tablespoon coconut oil
½ teaspoon mustard seeds
curry leaves few
½ tablespoon urad dal
For kootu
¾ cup water
few Coriander leaves
Required salt
Asofeotida generous
⅛ teaspoon Turmeric powder
pinch sugar
How to make Zucchini kootu with step by step pictures
- In a cooker, separator add dal and wash well
- Add water and pressure cook for 3-4 whistle
- In a mixie jar add red chilli, coconut, pepper, and cumin seeds and little water, grind
- After cooker pressure releases naturally prepare kootu
- In a wide pan add oil and when the oil is hot, add mustard seeds, urad dal, and curry leaves; let them splutter
- Keep the tadka aside
- Add zucchini and give a good mix
- Furthermore, add the required salt and cook for 2 minutes
- Add the ground paste and ½ cup of water, cook for around 5 minutes until zucchini turns fork tender
- If required add more water and cook till they turn soft
- Add cooked dal and give a good mix
- Furthermore add ¾ cup of water, coriander leaves, asafoetida, turmeric powder, and sugar; cook for 5 minutes
- Add the prepared tadka, give a good mix and turn off the stove
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