I always make it a point to be extra careful while trying out other region cuisines….it becomes challenging as I am not even sure of the perfect color,texture or taste while cooking recipes that I havent tasted at all.
Kootu Curry Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Raw green plantain – 3/4 cup chopped
Elephant yam – 3/4 cup chopped
Black channa – 1/2 cup
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Salt – to taste
Fresh Grated coconut – 1 cup
Cumin seeds – 1/2 tsp
Pepper corns – 1/4 tsp
Garlic – 3
Green chilies – 1
Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chilli – 1
Curry Leaves – a small sprig
Grated Coconut – 3 tbsp
- Remove the skin of raw banana,yam and chop them into bite sized pieces.Cook it with enough water along with 1/4 tsp turmeric powder and little salt(You can even pressure cook for 2 whistles)…The veggies should be cooked soft.
- Soak channa overnight and pressure cook for 5 whistles or until soft.Grind the ingredients listed under ‘to grind’ to a semi fine paste.Set aside.
- Now in a pan add cooked veggies along with black channa, add the coconut paste, check for salt and adjust accordingly and sprinkle little water.Dont add more water.Saute till raw smell of coconut leaves.While it gets sauted prepare the tadka – heat coconut oil in a tadka pan add the ingredients listed under ‘to temper’ let it splutter.
- Dry roast coconut till dark reddish golden brown.Once the coconut raw smell leaves from the curry and the curry becomes like a thick curry add roasted coconut and tadka tempering to the curry, mix well and switch off.
Garnish with roasted coconut.Serve hot with rice,sambar and papadam.
- The consistency should be thick so don’t add more water.
- You can also use other vegetables like ashgourd,yellow pumpkin etc.
- I have heard that some recipes even use bengal gram(kadala paruppu).Its like each part of Kerala uses a different recipe.