Zucchini is a summer vegetable which is low in calories, cholestrol free and rich in folates, potassium and vitamin A with lesser amounts of the B vitamins, phosphorus, magnesium, zinc and copper.
Zucchini - 2 medium sized ones
Toor dal or Split Moong dal - 1 cup
Turmeric powder - 1 teaspoon
Green chillies - 3
Grated coconut - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Oil - 1 spoon
Salt to taste
Wash and chop the zucchinis roughly. In a pressure cooker, add the chopped zucchini, turmeric powder, dal, salt and a little water and pressure cook for about one whistle. You can even cook the zucchini in a wide bottomed vessel instead of the pressure cooker. I pressure cooked it to save time and energy.
Grind the coconut, cumin seeds and green chillies into a coarse paste. Add this to the cooked zucchini.
In a pan, do the seasoning with the oil, mustard seeds and urad dhall. Add the zucchini pixture and saute for about two minutes, until everything is combined. Adjust salt.
Serve with rice.
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