Kootu curry

Kootu Curry is a traditional side dish served mostly for festivals & celebrations in Kerala, like Onam, Vishu, and marriages. Along with the endless curries served in a Sadhya kootu Curry makes its presence unique by being the only curry which uses roasted coconut as a topping. The word kootu means a mix or combination, and the recipe is a mix of different vegetables and chickpeas simmered in a coconut cumin gravy, and later topped with fried coconut.

Ingredients

• 1 cup black chickpeas/kadala/chana
• 1 medium sized raw plantain, cubed
• 1 cup yam, cubed
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 cup + 1/2 cup grated coconut
• 1/2 tsp cumin seeds
• 1 tbsp pepper powder
• 1 tbsp grated jaggery
• 2 springs curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• coconut oil (as required)
• salt to taste

Method

• Soak black chickpeas overnight. Pressure cook for 3 whistles. Drain water and cooked black chick peas separately and keep aside. Grind 1/2 cup grated coconut with cumin seeds to a coarse paste, set aside.
• In a separate pan, add drained water, vegetables, turmeric powder, chili powder, & salt, and cook it on a low flame until veggies are soft and the water dries out.
• Lightly mash the cooked vegetables with the back of a spoon. Add the cooked black chickpeas and ground coconut paste, mix well.
• Now add pepper powder and jaggery to the pan, mix well and cook for another 2-3 minutes, and then switch off the flame.
• Heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chilies and grated coconut. Roast the coconut until they turn golden brown.
• Pour this over the cooked veggies and chickpeas, mix well. Serve hot with rice.