Kootu curry or koottukari is a traditional Kerala curry and an important dish in a Kerala sadhya (feast). Kootu means combination and as the name implies, it is a combination of different vegetables like ashgourd, yam, raw banana/plantain and lentils like chickpeas or split bengal gram. Like most of the Kerala dishes, this dish is also loaded with coconut and what makes the koottu extra special is the addition of roasted coconut at the end which adds a unique flavor and lovely aroma.
The preparation of this kootu varies from region to region and mostly is made with yam, raw banana/plantain and brown chickpeas. Today I’m sharing a typical Brahmin style koottukari with palntain, yam and brown chickpeas. Koottu curry is my favorite dish among sadya recipes. Adding fried coconut in the end gives it a very nice flavor and aroma.
It serves as a great side dish with rice, dal / sambar or even with plain steamed rice. Try this easy and delicious koottu curry.
- Brown Chickpeas (Kadala) 1 Cup (Socked in Water Overnight)
- Raw Plantain 1/2 Cup Diced and Cooked
- Yam (Elephant Yam or Chena) 1/2 Cup. Diced and Cooked
- Grated Coconut 1/2 Cup (For Grinding)
- Cummins Seed 1/4 Teaspoon
- Pepper Corns 4-5 Nos.
- Jaggery 1/4 Teaspoon
- Turmeric Powder 1/4 Teaspoon
- Chilly Powder 1 Teaspoon
- Roasted Coconut Flakes 3 Tablespoon (For Seasoning)
- Roasted Coconut Pieces 2 Tablespoon (For Seasoning)
- Water, Salt, Coconut Oil, Mustard Seeds, Dry Chilly and Curry Leaves as required
- Pressure cook the Brown Chickpeas with Turmeric Powder, Salt and adding enough water; Cook for about 5 whistles; Keep it aside
- Grind together, Grated Coconut, Cumin and Pepper Corns in to a smooth paste by adding little water; Keep it aside
- Heat up your favorite Kadai on with Cooked Brown Chickpeas, Plantain and Yam; Add Half cup of water, Turmeric powder, chilly powder and salt;
- Add Jaggery, mix well until the jaggery is dissolved, Stir and cook about 5 minutes
- Add the ground coconut mixture to the cooked vegetables and mix well
- Cook for few minutes or until the raw last of coconut is gone.
- Add half of the roasted coconut flakes and pieces. Mix well and cook for couple of minutes, add curry leaves in between; Remove from heat and set aside
- Heat up a small pan with coconut oil, Splutter Masterd, Dried red chillies and curry leaves
- Pour this over the kootu curry and mix well. Garnish with remaining roasted coconut flakes and pieces
- Sprinkle 1 Teaspoon of fresh coconut oil on the top; Cover it and allow it to stand for ten minutes before serving
- Serve with Rice!!