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.
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 Video
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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.
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. 2.Grind it to a slightly coarse mixture like this, Set aside.
Cooking black chickpeas
3.Soak 1/2 cup black chickpeas overnight or at least for 8 hours. Drain water and rinse it well. 4. Add it to a pressure cooker along with 1 cup water. You can even add required salt at this stage. 5.Pressure cook for 5 whistles. Switch off. 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.
Roasting coconut
7.Heat 1 teaspoon coconut oil add 1/4 cup coconut. 8.Dry roast until reddish golden brown. Transfer to a plate and set aside.
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. 10.When it starts to boil cook covered until the vegetables turn soft. 11.Yam and raw banana cooked.
Adding coconut paste, black chickpeas
12.Add coconut paste. 13.Add cooked black chickpeas. 14.Mix it well. Cook for few minutes until raw smell of coconut mixture leaves.
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.
Combining
16.Add prepared tempering and roasted coconut. 17.Mix it well and switch off. 18. Kootu Curry is ready! Garnish with roasted coconut .Serve hot with rice,sambar and papadam.
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.
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. If you have any more questions about this Kootu Curry Recipe do mail me at [email protected]. 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.
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