Zucchini or courgette is one vegetable that I picked up from the farmers market after much hesitation initially. Once I started using it in my cooking, it became a regular in the shopping list.One of the dishes that I make often is this kootu / gravy that has become a family favorite.I prepare this in the pressure cooker so it gets done quickly and there is just one vessel to wash up later.

I used:

Zucchini – 1,medium size,peeled and diced
Moong dal -1 cup
Onion-1,peeled and chopped
Sambar powder-2 teaspoons
Mustard-1 teaspoon
Curry leaves – a few
Salt to taste
Oil- 2 teaspoons
Coriander leaves to garnish

  1. Heat oi l in a pressure cooker.
  2. Put in mustard and curry leaves.
  3. When the mustard crackles, put in onion and saute till light brown.
  4. Next in goes tomato and cook for a few minutes.
  5. Add 2 cups water and bring to boil.[Adjust the quantity of water based on the gravy consistency you prefer]
  6. Put in zucchini cubes, moong dal, sambarpowder, salt.Mix well.
  7. Pressure cook for 10-15 minutes or till the dal is soft.
  8. When the pressure releases,remove the gravy into a serving dish and garnish with coriander leaves.

This goes well with Chapathi and poori…

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week….

Sending this to Susan’sMy Legume Love Affair #43 hosted @Chez Cayenee and to Hema’s Double celebration event – Murari Anniversary Giveaway

This Day That Year…

2011Corn Pulao
2010Tangy Aval Upma and Vendakkai Vatral Puli Kuzhambu
2009Chole for bhatura

Bon Appetit…

25 thoughts on “Zucchini – Moongdhal Gravy”

  1. Dear Padmaja
    How are you? Here after a long long time. I like this recipe. In Bong style we cook roasted or raw mung dal with vegetables like Louki etc. Here the spicing is different and i am going to try it. Actually after eating only Non-Vege food in Chinese and Algerian cafe,,I am tired. Must eat choicest food before I go to ALgeria again.
    Happy New year

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