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    You are here: Home / Recent Posts / Kootu Curry Recipe

    Kootu Curry Recipe

    Last Updated On: Jul 27, 2024 by Sharmilee J

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    Kootu Curry is a popular and traditional side dish made as a part of Onam Sadya. Kootu Curry serves as a great side dish with rice,dal,sambar or even with plain steamed rice. Learn to make Kottu Curry with step by step pictures and video.

    kootu curry served in banana leaf with rice

    Kootu Curry  is a very popular and traditional side dish in the Onam Sadya Meal. It is served 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 plantain and black chickpeas.

    Jump to:
    • About Kootu Curry
    • Kootu Curry Video
    • Kootu Curry Ingredients
    • How to make Kootu Curry Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Kootu Curry

    Kootu Curry also known as Kootu Kari is a thick curry made by cooking yam, plantain with black chickpeas, coconut and spices. Though many other vegetables can be used for kootu the most commonly used vegetables are yam and plantain along with black chickpeas.

    Kootu Curry is semi thick in consistency and it thickens even more after cooling down. Kootu Curry is more like South Indian thick kootu to be precise. Of my few most favorite sadya recipes this kootu curry is one of them.

    Kootu Curry or KootuKari is one of the most important dishes in grand Onam Sadya Meal. Kootu curry is best when served with rice meal with sambar or parippu curry etc. As with other Kerala recipes even this kottu curry has many variations which varies from region to region. This version of kootu curry is my most favorite which I learnt from my friend who has shared so many Kerala recipes with me.

    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 haven’t tasted at all. So I make sure to taste it whenever possible to know the basic taste and texture of the dish before cooking.

    kootu curry served in banana leaf with rice

    Kootu Curry Video

    Similar Recipes

    • Onam Sadya Menu 1
    • Onam Sadya Menu 2
    • Parippu Curry
    • Eriserry
    • Olan

    Kootu Curry Ingredients

    • Vegetables – Yam and plantains are most commonly used vegetables for kootu curry. However you can use ashgourd, pumpkin, carrots etc.
    • Black chickpeas – Traditionally black chickpeas popularly known as black chana is used here. However you can replace black chana with bengal gram too.
    • Coconut – Raw grated coconut is toasted in coconut oil until reddish brown and added which gives a unique taste to this dish.
    • Coconut paste – A special paste is made using coconut, cumin seeds, garlic, pepper, garlic and green chilies.
    • Tempering – A basic simple tempering using coconut oil, mustard seeds, curry leaves, red chili is made and added.
    • Turmeric powder – Turmeric powder is added while cooking the vegetables.
    • Coconut oil – The tempering is made using coconut oil and adds a unique flavor to this dish.
    ingredients needed to make kootu curry

    How to make Kootu Curry Step by Step

    Preparing coconut paste

    1.To a mixer jar add 1/2 cup coconut, 2 garlic, 1  green chilli, 1/4 teaspoon pepper, 1/2 teaspoon cumin seeds along with little water.

    add items to grind

    2.Grind it to a slightly coarse mixture like this, Set aside.

    grind to a coarse paste

    Cooking black chickpeas

    3.Soak 1/2 cup black chickpeas overnight or at least for 8 hours. Drain water and rinse it well.

    soak black chickpeas overnight

    4. Add it to a pressure cooker along with 1 cup water. You can even add required salt at this stage.

    add to pressure cooker

    5.Pressure cook for 5 whistles. Switch off.

    pressure cook

    6.Once pressure releases open. Check by pressing a chana if it soft and mashes then it is done. Drain water and Set it aside. Keep the chana cooked water, we will need it.

    cook until soft

    Roasting coconut

    7.Heat 1 teaspoon coconut oil add 1/4 cup coconut.

    add coconut

    8.Dry roast until reddish golden brown. Transfer to a plate and set aside.

    roast coconut till reddish brown

    Cooking vegetables

    9.To a kadai – add 1/2 cup chopped yam and 1/2 cup raw banana. Add 1/4 teaspoon turmeric powder, salt to taste and chana cooked water. Give a quick mix.

    cook vegetables

    10.When it starts to boil cook covered until the vegetables turn soft.

    cook covered

    11.Yam and raw banana cooked.

    vegetables are cooked

    Adding coconut paste, black chickpeas

    12.Add coconut paste.

    add coconut paste

    13.Add cooked black chickpeas.

    add black chana

    14.Mix it well. Cook for few minutes until raw smell of coconut mixture leaves.

    mix it well

    Prepare tempering

    15.Meanwhile prepare the tempering : Heat 2 teaspoon coconut oil, 1/2 teaspoon mustard seeds, 1 red chilli, few curry leaves let it splutter. Switch off.

    prepare tempering

    Combining

    16.Add prepared tempering and roasted coconut.

    add roasted coconut and tempering

    17.Mix it well and switch off.

    mix well and switch off

    18. Kootu Curry is ready!

    kootu curry is ready

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

    kootu curry served in banana leaf with rice

    Expert Tips

    • You can even cook the vegetables separately and then add it.
    • Vegetables should be cooked soft but not too mushy.
    • The consistency should be thick so don’t add more water.
    • You can also use other vegetables like ash gourd, yellow pumpkin etc.
    • Replace black chickpeas with bengal gram(kadala paruppu). Bengal gram comes handy if you forget to soak chickpeas overnight.
    • You can even make it thick gravy kind in consistency by adding little more water. If is purely your preference but kootu curry is usually thick.

    Serving & Storage

    Serve Kootu Curry with rice, sambar and rasam. It keeps well only for few hours in room temperature as it has coconut, it can get spoiled easily. It keeps well in fridge for 2 days.

    FAQS

    1.What other vegetables can I add?

    Yam and plantain are the most commonly used vegetables for kootu curry. However you can use ash gourd, carrot, beans, pumpkin etc.

    2.Can I add coconut milk to make it rich?

    Traditionally kootu curry is thick in consistency and there is more coconut in this recipe so I would not recommend adding coconut milk.

    kootu curry served in banana leaf with rice

    If you have any more questions about this Kootu Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Kootu Curry Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Kootu Curry Recipe

    Kootu Curry is a popular and traditional side dish made as a part of Onam Sadya. Kootu Curry serves as a great side dish with rice, dal, sambar or even with plain steamed rice. Learn to make Kottu Curry with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings4
    AuthorSharmilee J

    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

    Preparing coconut paste

    • To a mixer jar add 1/2 cup coconut, 2 garlic, 1  green chilli, 1/4 teaspoon pepper, 1/2 teaspoon cumin seeds along with little water.
    • Grind it to a slightly coarse mixture like this, Set aside.

    Cooking black chickpeas

    • Soak 1/2 cup black chickpeas overnight or at least for 8 hours. Drain water and rinse it well.
    • Add it to a pressure cooker along with 1 cup water. You can even add required salt at this stage.
    • Pressure cook for 5 whistles. Switch off.
    • Once pressure releases open. Check by pressing a chana if it ssoft and mashes then it is done. Drain water and Set it aside. Keep the chana cooked water, we will need it.

    Roasting coconut

    • Heat 1 teaspoon coconut oil add 1/4 cup coconut.
    • Dry roast until reddish golden brown. Transfer to a plate and set aside.

    Cooking vegetables

    • To a kadai – add 1/2 cup chopped yam and 1/2 cup raw banana. Add 1/4 teaspoon turmeric powder, salt to taste and chana cooked water. Give a quick mix.
    • When it starts to boil cook covered until the vegetables turn soft.
    • Yam and raw banana cooked.

    Adding coconut paste, chickpeas

    • Add coconut paste.
    • Add cooked black chickpeas.
    • Mix it well. Cook for few minutes until raw smell of coconut mixture leaves.

    Prepare tempering

    • Meanwhile prepare the tempering : Heat 2 teaspoon coconut oil, 1/2 teaspoon mustard seeds, 1 red chilli, few curry leaves let it splutter. Switch off.

    Combining

    • Add prepared tempering and roasted coconut.
    • Mix it well and switch off.
    • Kootu Curry is ready!
    • Garnish with roasted coconut.Serve hot with rice, sambar and papadam.

    Video

    Notes

    • You can even cook the vegetables separately and then add it.
    • Vegetables should be cooked soft but not too mushy.
    • The consistency should be thick so don’t add more water.
    • You can also use other vegetables like ashgourd, yellow pumpkin etc.
    • Replace black chickpeas with bengal gram(kadala paruppu). Bengal gram comes handy if you forget to soak chickpeas overnight.
    • You can even make it thick gravy kind in consistency by adding little more water. If is purely your preference but kootu curry is usually thick.
    Nutrition Facts
    Kootu Curry Recipe
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Kootu, Lunch Recipes, Onam, RandomPosts, Recent Posts, vishu recipes

    Reader Interactions

    Comments

    1. Triveni Srinu

      September 02, 2014 at 11:54 am

      can u post Jeera rice & Semiya Kesari?

      Reply
      • SHARMILEE J

        September 02, 2014 at 2:12 pm

        Sure Jeera rice is on its way next week…semiya kesari will have to be clicked….may be sooner on seeing ur request 🙂

        Reply
    2. Thiru T

      September 02, 2014 at 12:42 pm

      notes section seems different..

      Reply
      • SHARMILEE J

        September 02, 2014 at 2:10 pm

        Thanks for letting me know…have updated now

        Reply
    3. nithya devi

      September 02, 2014 at 7:23 pm

      Awesome Sharmi,Grt dedication in what you do.keep rockin.I have become a Grt fan of ur blog.

      Reply
    4. Ananda Kumari Chidambaram

      September 03, 2014 at 12:00 pm

      can u pls. post champangi podi recipe?

      Reply
    5. Sandhya Venkatesh

      September 13, 2022 at 12:28 am

      It was a lovely dish. We all enjoyed eating it. It was a different combination.

      Reply
    5 from 5 votes (4 ratings without comment)

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