Kootu is a quintessential in most households. Kootu is usually made with veggies like Elavan (ashgourd), Sorakkai, Chow Chow etc. It is a blend of vegetables and lentils usually with some coconut. It is a mild dish and hence is well liked by kids and adults.
After coming to Amsterdam, finding the Indian Vegetables for kootu has become difficult. That’s when I found this vegetable Zucchini. I have not used Zucchini back in India. But it is a great vegetable, very much like vellarikkai.
So if you live in a country where you cannot source Indian vegetables easily and you do find zucchini then you must try this simple and delicious kootu.
Serves - 3 to 4
What you'll need
- Zucchini – 2, chopped into medium sized pieces
- Chickpeas/Kabuli Channa/Konda Kadalai – ½ cup
- Turmeric Powder – ¼ tsp
- Salt to taste
- Curry Leaves – few
- Coconut – ½ cup
- Cumin Seeds – 1 tsp
- Urad Dal/Ulutham Paruppu – 1 tsp
- Dry Red Chillies/Vattal Milagu – 1
- Whole Black Pepper/Milagu – ½ tsp
- Coconut oil – 2 tsp
- Mustard Seeds – ½ tsp
- Dry red chilly – 1
- Soak the chickpeas/konda kadalai in water overnight.
- Next day, drain water, rinse and pressure cook the chickpeas/konda kadalai.
- Wash and chop the zucchini into medium sized pieces.
- Heat a heavy bottomed vessel; add the chopped zucchini, salt and turmeric powder.
- Also add about ¾ cup of water, close the vessel and cook on medium flame for 5 to 6 minutes.
- Don’t keep mixing the pieces, else they will get mashed. Zucchini cooks very fast.
- In the meantime, heat a small frying pan with very little oil, and roast the urad dal, red chillies and black pepper until the dals turn golden.
- Cool and grind this along with coconut and cumin seeds into a coarse paste using very little water. Don’t add too much water, just use few spoons.
- Once the zucchini is cooked, add the boiled chickpeas and let it boil in open pan for 3 to 4 minutes.
- Finally add the ground paste and mix carefully trying not to break the pieces. Simmer for 3 to 4 minutes and remove from heat.
- Heat a small frying pan with coconut oil, and temper with mustard seeds, red chillies and curry leaves. Pour this tempering over the kootu.
Serve kootu with rice and Sambar/Vathakuzhambu or with just some rasam.
- Zucchini pieces cook very fast and leave lot of water, so don’t add too much water while cooking the pieces and while grinding. If water content increases, then boil in open pan for a while.
- Cut Zucchini into medium sized pieces and not very small else they will get mashed easily.
- Also, don’t stir or mix it too much, try to toss it so the pieces remain intact.