Zucchini Moong Dal Kootu Recipe – Authentic South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Zucchini Moong Dal Kootu Recipe – Authentic South Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both comforting and packed with goodness, you’ve come to the right place. I’m so excited to share my recipe for Zucchini Moong Dal Kootu – a South Indian staple that’s been a family favorite for years. It’s a beautiful blend of lentils, veggies, and fragrant spices, and honestly, it just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This kootu is seriously special. It’s incredibly easy to make, even if you’re new to South Indian cooking. Plus, it’s healthy, flavorful, and a fantastic way to sneak in some extra veggies. I first made this when I was trying to get my kids to eat more greens, and they actually asked for seconds! It’s that good.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 Zucchini
• ½ cup Moong Dal (split yellow lentils)
• 1 Tomato
• 1.5 teaspoons Sambar Powder
• ½ teaspoon Turmeric Powder
• Salt to taste
• 1 teaspoon Coconut Oil
• ½ cup Coconut (fresh or dried)
• ½ teaspoon Cumin Seeds
• 2 Shallots
• ½ teaspoon Rice Flour
• 2 teaspoons Oil
• ½ teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black lentils)
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Types and Soaking (if applicable)

We’re using split moong dal (yellow lentils) here. You can use the whole moong dal, but it will take longer to cook. Soaking isn’t strictly necessary, but a quick 15-20 minute soak can help it cook a bit faster.

Zucchini: Choosing the Best Zucchini

Look for zucchinis that are firm, with smooth, unblemished skin. Smaller to medium-sized zucchinis tend to be sweeter and have fewer seeds.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is the heart of this dish! There are tons of regional variations, so feel free to use your favorite brand. If you’re feeling ambitious, you can even make your own – it’s surprisingly easy and allows you to customize the flavor.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is amazing if you can get it. But don’t worry if you can’t! Unsweetened desiccated coconut works perfectly well. Just rehydrate it with a little warm water before grinding.

Rice Flour: The Role of Rice Flour in Kootu

Rice flour acts as a gentle thickening agent, giving the kootu a lovely, creamy texture. Don’t skip it!

Unique Spice Blend: Exploring the Flavor Profile

The combination of turmeric, cumin, and sambar powder creates a wonderfully aromatic and flavorful base. Feel free to adjust the sambar powder to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: Pressure cook the moong dal with 1 cup of water for 4-5 whistles, or until it’s beautifully soft and mushy. Set aside.
2. Prep the Zucchini: Trim the ends of the zucchini, then cut it in half lengthwise. Chop it into bite-sized pieces.
3. Sauté the Zucchini: In a pot, boil the zucchini pieces with the chopped tomato, sambar powder, turmeric, and salt. Cook until the zucchini is translucent – about 4 minutes.
4. Grind the Coconut Paste: While the zucchini is cooking, grind the coconut with a little water and rice flour into a smooth paste. Add the shallots and cumin seeds and pulse coarsely. You want some texture!
5. Combine and Simmer: Add the cooked dal and the coconut mixture to the pot with the zucchini. Simmer gently, stirring constantly to prevent sticking or burning.
6. Temper the Spices: Heat the oil in a small pan. Add the mustard seeds and urad dal. Once the mustard seeds start to splutter, add the curry leaves. Fry until the curry leaves are crisp and golden.
7. Finish and Serve: Pour the tempering over the kootu and drizzle with coconut oil. Serve hot with rice and a side of papadums!

Expert Tips

Here are a few things I’ve learned over the years to make this kootu perfect:

Preventing Burning During Simmering

Kootu can sometimes stick to the bottom of the pot. Stirring frequently is key! Using a heavy-bottomed pot also helps distribute the heat evenly.

Achieving the Right Consistency

You want the kootu to be thick enough to coat the back of a spoon, but not too thick that it’s pasty. If it’s too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering! Let the mustard seeds splutter and the curry leaves crisp up – that’s where all the flavor is.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kootu Adaptation: This recipe is already naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of sambar powder to control the spice level. Start with less and add more to taste. My friend, Priya, likes to add a pinch of red chili powder for an extra kick!
• Festival Adaptations (Onam, Pongal): Kootu is a classic dish served during Onam and Pongal. You can add other seasonal vegetables like pumpkin or beans to make it even more festive.

Serving Suggestions

This Zucchini Moong Dal Kootu is fantastic with:

• Steaming hot rice
• A side of papadums
• A dollop of ghee (clarified butter)
• A simple vegetable stir-fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Kootu and where does it originate from?

Kootu is a South Indian dish made with lentils and vegetables, seasoned with spices. It’s a staple in Tamil Nadu, Kerala, and Karnataka cuisine.

Can I use a different type of dal for this recipe?

Yes, you can! Toor dal (split pigeon peas) or chana dal (split chickpeas) would also work well, but they’ll have slightly different flavors and textures.

How can I adjust the thickness of the Kootu?

Add a splash of water to thin it out, or simmer for a few more minutes to thicken it.

Can this be made ahead of time?

Yes, you can make the kootu a day or two in advance. The flavors actually develop even more overnight!

What side dishes pair well with Zucchini Moong Dal Kootu?

Rice, papadums, and a simple vegetable stir-fry are all great choices. You could also serve it with a side of yogurt or raita.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!