Kootu Curry

Kootu Curry is a popular & traditional side dish made by cooking yam, plantain with chana & coconut. Kootu Curry is one of the main ingredient in onam sadhya and serves as a great side dish with rice, dal /sambar or even with plain steamed rice. Kottu curry recipe with step by step pictures and video.

Kootu Curry  is a very famous traditional onam sadya recipe. It serves as a great side dish with rice, dal / sambar or even with plain steamed rice.

Do try this tasty kootu curry made with a combination of veggies like yam,green plaintain and black channa.

I wanted to wrap up all the left out onam sadya recipes which I haven’t posted so far, so that atleast by next year I shall post the whole sadya menu hopefully. I am a bit slow in cooking so for clicking sake I limit myself to just 2-3 items and thats the reason I am a bit hesitant in posting the whole onam sadya but I am making myself prepared to post it atleast by next year….fingers crossed 😮 I am happy to have covered almost all leftover sadya recipes this year all in one go…it was a bit hectic week but happy and proud to have finished them…ok lets say about to finish yeah still have 1 more recipe to click tomorrow ;)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 but then ask my friends,neighbours about the recipe in detail to present it here.

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Kootu Curry

Kootu Curry is a popular & traditional side dish made by cooking yam, plantain with chana & coconut. Kootu Curry is one of the main ingredient in onam sadhya and serves as a great side dish with rice, dal /sambar or even with plain steamed rice. Kottu curry recipe with step by step pictures and video.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup elephant yam
• 1/2 cup green plantain
• 1/2 cup black chana
• 1/4 teaspoon turmeric powder
• water as needed
• salt to taste

To grind:

• 1/2 cup coconut
• 2 nos garlic
• 1 no green chilli
• 1/4 teaspoon pepper
• 1/2 teaspoon jeera

To temper:

• 2 teaspoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 red chilli
• few curry leaves

To roast:

• 1/4 cup coconut

Instructions

• Remove the skin of raw banana, yam and chop them into bite sized pieces.
• Cook it with enough water along with 1/4 teaspoon 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 chana, add the coconut paste, check for salt and adjust accordingly and sprinkle little water. Do not 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.

Video

Notes

• 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.

Nutrition Facts

Kootu Curry

Amount Per Serving (100 g)

Calories 243 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Sodium 9mg0%

Potassium 291mg8%

Carbohydrates 34g11%

Fiber 11g46%

Sugar 7g8%

Protein 6g12%

Vitamin A 431IU9%

Vitamin C 31mg38%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kootu Curry

1. Remove the skin of raw banana,yam and chop them into bite sized pieces.Cook it with enough water along with 1/4 teaspoon turmeric powder and little salt(You can even pressure cook for 2 whistles)…The veggies should be cooked soft.
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2. 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.Pin
3. 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.Pin
4. 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.Pin

Garnish with roasted coconut.Serve hot with rice,sambar and papadam.

Expert Tips

• 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.

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