Koottu curry

Koottu curry

This dish is an indispensable item of ona sadya.  It has a lot of coconut flavor as coconut is added while making the masala paste of this curry and roasted coconut is added during the final step. Even though I love this dish somehow, I end up making this dish only during onam.

Ingredients

• Yam (diced)- 1 ½ cups

• Raw plantain (diced)-1 cup

• Black chick peas- ¼ cup

• Chili powder- ¼ tsp.

• Turmeric powder- ½ tsp.

• Grated coconut – ¾ cup

• Cumin seeds- 1tsp.

• Shallots -3-4 nos.

• Red chilies -2

• Curry leaves- 2 sprigs

• Mustard- ½ tsp.

• Olive oil – 2 tsp.

• Salt to taste

Method

• Soak the chick peas overnight and cook it in a pressure cooker on a medium flame for 20 to 25 mins.

• Cook the yam and raw plantain with a cup of water, turmeric powder, chili powder and enough salt in a thick bottom pan until done. (you can cook it separately and mix if you feel both have different cooking time).

• Grind half a cup of grated coconut with 2 shallots and cumin to a fine paste.

• Add the cooked chick peas and the coconut paste to the cooked vegetables and mix well.

• Heat oil in a wok and splutter mustard seeds and add two finely sliced shallots stir until it turns light brown and add curry leaves, two red chilies and quarter cup grated coconut. 

•  Roast it until the coconut turns light brown, mix it with the cooked vegetables and transfer the kootu curry in a serving dish.