Zucchini Poricha Kootu Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes. Drain and set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped zucchini, turmeric powder, and salt. Cook for 5 minutes.
• STEP 4.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 5.Add the ground paste to the cooked zucchini and mix well.
• STEP 6.Add the soaked lentils and water. Cook until the lentils are soft and the flavors are well combined.
• STEP 7.In a separate pan, heat ghee and fry the cashews until golden brown. Add it to the kootu.
• STEP 8.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a pinch of asafoetida (hing) for extra flavor.
• Adjust the spice level by adding more or fewer green chilies.
• Make sure to cook the lentils until they are soft and well cooked.
• You can add a squeeze of lemon juice for a tangy twist.

Storage and Serving

• Zucchini Poricha Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving and adjust the consistency with water if needed.
• Serve the kootu as a side dish with steamed rice or roti for a complete meal.