Kootu Curry
Veg
Vegan
A thick semi-dry curry of yam and raw banana cooked with a roasted chana dal–coconut-spice paste, tempered in coconut oil. A staple of the Onam sadya, it bridges the gap between a vegetable dish and a curry.
Cuisines
Travancore
Coorgi
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | black chickpeas (kala chana), soaked overnight |
| 1 cup | yam, peeled and diced |
| 1 cup | raw plantain, peeled and diced |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | grated coconut |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black peppercorns |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 2 tablespoons | curry leaves |
| 2 tablespoons | jaggery, grated |
| — | salt to taste |
Instructions
- 1 Pressure cook the soaked black chickpeas with a little salt until soft.
- 2 In a separate pot, cook the diced yam and plantain with turmeric powder, red chili powder, and salt until tender.
- 3 Grind the grated coconut, cumin seeds, and black peppercorns into a coarse paste.
- 4 Mix the cooked chickpeas, yam, and plantain together.
- 5 Add the coconut paste to the mixture and cook on low heat for a few minutes.
- 6 Stir in the grated jaggery and adjust salt to taste.
- 7 In a small pan, heat coconut oil and add mustard seeds to splutter.
- 8 Add curry leaves to the oil and pour this tempering over the kootu curry.
- 9 Mix well and serve hot.
Tips
For a richer flavor, roast the coconut slightly before grinding.