Zucchini Khara Kootu with Chana Dal - Zucchini in Spicy Coconut Gravy

Can you believe it is October already?! It's a bit scary how fast time seems to be flying these days. Already the leaves have started turning color, there's a nip in the air and stores have stocked up on fall and winter wear. Soon the clocks will fall back an hour and we'll have darkness by 5pm. Mildly depressing, I know! That's when good food and good friends kick in high gear to keep it all warm and fuzzy. Plus I have family visiting next week and we are looking forward to having people stay with us, however short.

The past couple weeks saw me going through a "don't-wanna-cook" phase and I found some really nice folks who sell good food freshly made at home. It helps so much that way, living in a desi-centric community! This week, I'm all enthu again. So here's a spicy kootu made with zucchini and chana dal. Kootus are generally mild but this khara (spicy, as in hot) version has a pretty high heat factor, with red and green chilies and pepper. The gravy can be thick or thin as you'd like.

Ingredients:

• 1 zucchini, chopped in thick chunks
• 1/2 cup chana dal
• 1/2 tsp turmeric powder
• salt to taste
• To Grind:
• 1 tbsp coconut shreds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1/4 tsp fenugreek seeds
• 3 dried red chilies (the hot variety like Guntur)
• 1 green chili
• 1/2 tsp whole peppercorns
• a pinch of asafoetida
• For Tempering:
• 1 tsp cooking oil
• 1/2 tsp mustard seeds

7-8 curry leaves

Method:

Pressure cook/boil chana dal with 1.5 cups of water and turmeric. Let cool and lightly mash.

Dry roast urad dal, methi, cumin, peppercorns and red chilies, in that order. Add asafoetida last. Once cool, grind to a smooth paste along with coconut and green chille, adding s little water.

Heat oil in a pot and do the tempering. Add chopped zucchini pieces to it and half a cup of water. Season with salt. Cover and cook on medium-low until soft.

Add the cooked dal, the ground paste and salt. Mix and cook on low for 15 minutes.

Serve hot with rice and ghee or as a side dish with chappatis.