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Kootu Curry



Kootu Curry

Kootu curry is an important item in Kerala Sadhya. It has a combination of vegetables and chick peas. In my home my mom was very particular to use black chickpeas. It is more appealing to the eye as well. This curry is of a semi dry consistency and has a wonderful aroma of roasted coconut.

Ingredients.
Yam- 1 cup
Plantain- 1 cup
Chickpeas- 1/2 cup
Coconut- 1/2 cup for grinding
Onions sliced - 2 tsp
Chilly powder - 1 tsp
Turmeric- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin- 1/2 tsp
mustard - 1/3 tsp
oil for frying
coconut for tempering - 3 tsp
Ghee - 1/2 tbs
Red Chilly - 2
Curry leaves
Salt to taste


Soak chickpeas for about 4 hours and then pressure cook it and keep aside.
Note: Add water to the same level as chick peas in the pressure cooker. Since it is already soaked it will cook with 5-6 whistles in the pressure cooker. Allow it to cool down and then release the pressure.
Cut yam and plantain into cubes and cook them along with salt, chilly powder and turmeric and sliced green chilly. Add a little bit of oil to prevent sticking. You will need around a cup of water to cook the vegetables.

Grind coconut and jeera /cumin into a fine paste. When the vegetables are cooked and are soft add in the paste and chicken peas and mix well. Keep it in a medium heat on the stove and let it cook for another two to three minutes.

In another pan pour some oil and add mustard seed and wait till it splutters. Next add onions ( preferably shallots) and let it fry till golden. Add dry red chilly and curry leaves and grated coconut Allow the coconut to get roasted and slightly brown. Mix this with the vegetables along with 1/2 tbs of ghee and mix well.The curry is ready to be serve.

Try this traditional recipe..

Hope you will all enjoy !

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Comments

  1. SoumyaSeptember 23, 2010 at 5:12 PM

    Yummy kootu curry...my all time favourite sadhya item.

    ReplyDelete
  2. Suja ManojSeptember 24, 2010 at 5:52 AM

    Thanks Soumya:)

    ReplyDelete
  3. ?September 12, 2011 at 9:42 AM

    Just went through your Sadya posts. It is interesting to note the regional variations in all the traditional dishes. Even the same name dishes yield different recipes.

    ReplyDelete

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