BM #128 Week 3 Day 2 - 

With the last letter of the alphabet, I complete the A-Z series with dishes from the Tamil Cuisine. Zucchini came handy when I had to pick a dish with Z and this kootu takes a place on our dining table.

Keep an eye out for the recap of the whole series.

Ingredients - 

Toor Dal / Moong Dal 1/2 cup
Zucchini, cubed 2 cups
Green Chilies 3-4 nos, finely chopped
Salt, Turmeric as needed
Lemon Juice as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Red chili 1, Curry leaves few, Asafotida 1/4 tsp)
To Grind - 
Onion, cubed 1/4 cup
Coconut, grated 2 Tbsp
Peppercorns 1/4 tsp
Cumin seeds 1/2 tsp
Coriander Seeds 1 tsp



Method Of Preparation -

Wash and boil the Toor Dal (or Moong Dal) and set it aside.

Make a paste of onions, coconut, peppercorns, coriander seeds and cumin seeds. Set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop, add the paste from step 2 and allow the paste to cook until the raw smell of the onions disappears.

Add in the cubed zucchini, salt, turmeric and chopped green chilies. Add about a cup of water allowing the zucchini to become tender.

Add in the cooked dal and adjust the flavors if needed. Let the kootu come to a boil.

Remove from heat and squeeze some lemon juice.

Serve it with rice/millet as part of a meal.

BMLogo

Preparation Time 30 minutes
Serves 5-6
Posted by Harini R on Thursday, November 18, 2021

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