Kootu Curry

Name: Kootu Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1 cup Black Chickpea, soaked overnight; 1 cup Yam, peeled and diced; 1 cup Plantain, raw, peeled and diced; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup Coconut, grated; 1 teaspoon Cumin, seeds; 1 teaspoon Black Peppercorn; 2 tablespoons coconut oil; 1 teaspoon Mustard Seed; 2 tablespoons Curry Leaf; 2 tablespoons jaggery, grated; salt, to taste

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

Build a full meal around Kootu Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

	1 cup	Black Chickpea , soaked overnight
	1 cup	Yam , peeled and diced
	1 cup	Plantain , raw, peeled and diced
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Coconut , grated
	1 teaspoon	Cumin , seeds
	1 teaspoon	Black Peppercorn
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	2 tablespoons	Curry Leaf
	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.