Kootu Curry

Posted on 8/21/2017

Roasted Coconut with Mixed Vegetables & ChickPeas

Preparation Time : 15 minutes
Cooking time : 30 minutes
Serves : 4-6


Ingredients :


Tender Ashgourd /Winter melon /Elavan /Kumbalanga : 1 cub (diced) or Pumpkin /Mathan : 1 cup (diced) (I have used pumpkin)
Chena/Yam 1 cup (diced)
Raw Plantain : 1/2 cup (diced) (you can add variety of vegetables according to your choice like carrot, potato)
Black Chickpeas /Kadala : 1/2 cup
Turmeric powder : 3/4 tsp
Red chilly powder : 1 1/2 to 2 tsp
Sharkara/Jaggery : 3 tbsp
Salt to taste

For Grinding

Grated coconut : 3/4 cup
Cumin seeds : 1tsp


For Seasoning:

Grated coconut : 3/4 cup
Mustard seeds : 1/2 tsp
Dry red chillies : 2 – 3
Curry leaves : 1 sprig
Cooking oil : 1tbsp ( For authentic taste use Coconut oil )


Method of Preparation :

1. Soak black chickpeas /kadala overnight and pressure cook adding enough water and salt for around 5 whistles.
2. Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
3. Cook the vegetables, raw banana, ashgourd and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
4. Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
5. Add the ground coconut mixture to the cooked vegetables and mix well.
6. Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone.
7. Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until golden brown color.
9. Add this over the kootucurry and mix well. Optional – sprinkle add 1 tsp of fresh coconut oil on the top and cover it and allow it to stand for 10-20 minutes before serving. (Note : This will help the dish to absorb the flavor of curry leaves and coconut oil.)
10. Serve with rice and Enjoy!



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