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Zucchini Kadalai paruppu kootu

Zucchini Kadalai Paruppu Kootu | Zucchini Chana Dal Kootu | Instant Pot Recipe

Zucchini kadalai paruppu kootu, a delicious south-indian style dal recipe, made in both instant pot and normal pressure cooker. This kootu can be served with both rice and roti.
Course Main Course, Side Dish, Sides
Cuisine Asian, Indian, South-Indian
Keyword Chana dal recipe, How to make kootu in instant pot, How to make kootu in pressure cooker, Instant pot dal recipe, Instant pot recipe, Kadalai paruppu kootu, Kootu for lunch, Kootu in instant pot, Kootu with chana dal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • Instant Pot or Pressure cooker


  • 500 grams Zucchini
  • ½ cup Chana dal/Kadalai paruppu/Gram dal
  • ¼ cup freshly grated coconut
  • 1 tsp salt or to taste
  • Fresh coriander leaves for garnish

Spice powder

  • 1 teaspoon coriander seeds/dhaniya raw
  • 1 tsp black peppercorns/milagu
  • 1 teaspoon cumin seeds/jeera


  • 2 teaspoon oil
  • ½ tsp mustard seeds
  • 1 no green chili cut into two
  • teaspoon hing/asafoetida
  • few curry leaves


  • Wash and soak chana dal/gram dal/kadalai paruppu for atleast 20 minutes.
  • Wash and chop the vegetables. I kept the zucchini skin. Chop the zucchini horizontally into half, then each half into 3 vertical slices and chop them into cubes. Chop the tomatoes and keep it ready.
  • Since i m using freshly pounded spice powder here, measure them and pound them in a mortar-pestle. You can also grind it in a spice grinder.

Cooking in Instant Pot

  • Plug the instant pot and turn the saute mode on for 10 minutes. Add oil, when hot, splutter mustard seeds, hing, curry leaves and green chili.
  • To this hot tempering, add chopped tomatoes, saute for a minute, now add the chopped zucchini and saute.
  • To this add the drained chana dal and freshly pounded spice powder. Mix well.
  • Add around 2- 2.5 cups of water to this. Add salt, fresh coconut and turmeric powder to this.
  • Close the instant pot, cancel the saute mode, press pressure cook and set timer for 6 minutes. I use Instant Pot Duo plus, if you use any other model and have to turn the valve or any extra steps, kindly follow that.
  • After the said time of pressure cooking, let the instant pot release pressure naturally for 10 minutes, then do a quick pressure release.
  • Open the instant pot, mash the dal with the back of the ladle. Mashed chana dal adds creaminess to the kootu.
  • If you find the kootu to be little runny, then add a slurry of either 1-2 teaspoon rice flour/gram flour mixed with the kootu liquid, add it to the kootu, mix well and let it boil in saute mode for 5 minutes.
  • Add fresh coriander leaves to the kootu and serve it warm with rice or roti

Cooking in Indian Pressure cooker

  • Follow the above instructions and pressure cook for 4-5 whistles. Let the pressure release naturally.
  • Check and adjust consistency, Garnish and serve it warm with rice or roti.
  • Any leftover kootu can be refrigerated in an air-tight container for a day or two. While serving, reheat it for 30 seconds - 1 minute and serve it warm.

To make slurry to thicken the kootu

  • 1-2 teaspoon gram flour/rice flour mixed with ¼ cup of kootu liquid or water. Make a smooth liquid and pour it into the kootu and let it boil for 5 extra minutes.



  • The consistency of the kootu, can be little runny as we dont have any thickening agent in the kootu other than chana dal. 
  • That is why after opening the kootu, i mention to mash it roughly with the back of the ladle. The mashed chana dal adds creaminess to the kootu.
  • Even after that if you find it runny, then use the slurry and boil it for 5 minutes to adjust the consistency.