April 30, 2016

Zucchini Aruchivitta Kootu | Side dish for Rice and Roti | Vegan side dishes

Today, we are at the last alphabet of the JTTC (Journey Through the Cuisines) mega BM that's featured on this blog all month. Its been an exciting journey personally for me to cook, experiment, click and feature Tamilnadu cuisine through this month. Hope you enjoyed the fare dished out so far.

Today's post  - Zucchini Kootu - is one long overdue - I had been eyeing many variants of Zucchini Kootu on the blogosphere since long. Zucchini is rather a new vegetable in our kitchen and unlike in the West, its quite expensive like Avocados especially if you need it off season. Yet we do indulge in this utterly sinful yet healthy Double Chocolate Zucchini Cake (Yes, Zucchini and Chocolate are a match made in heaven) and this healthy Zucchini Tambli (spiced buttermilk gravy) thats perfect for the summers.


Since my family's definition of Kootu is very different (we make mainly poricha kootu and arichavittu kootu), I wanted the one presented at home, with decent clicks. This was perhaps the only dish I cooked twice & exclusively for the blog.


Kootu comes from the original Tamil word, "Kootru" , which means bringing together. So it means a mix of veggies and lentils brought together in a spicy gravy. Although its mostly lentils and veggies, sometimes yogurt is also used in some varieties and is called "Mor Kootu (Mor means buttermilk).  In the order of serving at a traditional sit-down meal, Kootu is served once Morkozhambu / Sambhar are served and before Rasam. Its traditionally mixed with rice and eaten, although we do make kootu with Chapatis / phulkas for our evening dinner.

Other varieties of kootu featured on this blog are:

Without much further ado, lets get to this variation of this Zucchini Kootu.


Prep time : 10 mins, Cook time : 15 mins, Serves : 4

Ingredients:
  • Zucchini (green / yellow) - 1 medium (about 200-250 gms)
  • Cooked Moong Dal / split green gram - 1/2 cup
  • Salt - to taste
  • Oil - 1 TBSP + 1 tsp
  • Tempering : 1 tsp Mustard seeds, curry leaves (few), Asafeotida / hing - a generous pinch (about 1/8 tsp) - skip for GF version
  • Spice paste : 
  • Urad dal (1 TBSP)
  • Fresh / frozen coconut - 1/4 cup
  • Jeera / Cumin - 1/2 tsp
  • Whole dry Red chillies - 2 to 3 (adjust spice)
  • Whole black pepper - 1/4 tsp

Method:
  • Par boil zucchini with a pinch of salt. Drain. 
  • While its cooking, pressure cook moong dal with a pinch of turmeric till its done, but not mushy
  • In a pan, add 1 tsp oil and roast all ingredients except coconut under "Spice paste" one by one till golden brown. Switch off flame and add coconut and roast for just 30 secs (roasting coconut is optional, but I do it all the time - it increases the shelf time of the dish, especially in tropical climates). Cool the spice mix, powder first and then add water to grind to a smooth thick paste (using little but adequate water). 
  • In a pan, add 1 TBSP oil, splutter mustard seeds and curry leaves, add the hing (if using), cooked moong dal, spice paste, salt and 2/3 cup of water and let it simmer for 4-5 mins. Now add the par boiled zucchini and 2-3 TBSP more water and cook on simmer for 4-5 mins more till it reaches a slightly thickish consistency. 
  • Check for salt and spices and serve hot with rice. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 
   

15 comments:

  1. Enjoyed your Tamil recipes, this marathon.
    This kootu must be a comfort food to those who have grown up eating it. Is this supposedly mildly spicy?

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  2. Kootu looks very nice. Enjoyed all your recipes this month.

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  3. Nice pick for Z. Kootu looks very nice. Enjoyed all the Tamil recipes this month Kalyani..

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  4. This type of kootu with moong dal is prepared for new mothers as it is easily digestible compared to toor dal.And yes, Zuchhini is so expensive here that I can't even think of buying a single piece!! Enjoyed all the recipes you posted in this series Kalyani :)

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  5. Enjoyed your series Kalyani, it was wonderful reading about some new dishes. This kootu seems like a nice twist!

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  6. Zucchini seems to be the hero of the day.The kootu looks super comforting.Loved your series in this marathon.

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  7. Zuccini has saved many lives today 😀the kootu looks delicious , wonderful dishes were displayed throughout the month , kudos.

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  8. Looks Zucchini came in time to serve many of us, arachivitta kootu looks absolutely lipsmacking. Loved your Tamil cuisine series and enjoyed thoroughly.

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  9. yellow zucchini is amazing for this kootu na.. Same pinch for zucchini. Great kootu

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  10. Nice kootu recipe,same pinch I made it in a different way..Enjoyed all your Tamil recipes.

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  11. That is one yummy looking zucchini kootu Nalini. Did you use the yellow variety?

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  12. Yummy kootu, loved all your Tamil dishes:)

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  13. Comforting kootu there. Loved all the homey and comforting dishes this past month.

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  14. Wow that is such a lovely dish to finish the Tamil Marathon. Loved all the recipes you got for us all month long.

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  15. never tried zucchini in real sense for any indian version , this is inspiring , ur tamil recipes were so comforting yet distinctively new and unheard...loved the series..and glad you picked a theme closer to your heart

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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