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Kootu Curry/Kerala Style Plantain and Yam Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Kerala Style Kootu Curry… made with Yam, Plantain and Black Chickpeas – A Sadya Delicacy…! 
Course: Side Dish
Cuisine: Indian
Keyword: kerala sadya, kootu curry
Servings: 5
Author: Akhila
Ingredients
  • 1 cup kadala / black chickpeas
  • 1½ cup water + more
  • 1 medium sized raw plantain (cut into cubes)
  • 1 cup yam (cubed)
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • ½ cup + ½ cup grated coconut
  • ½ tsp cumin seeds
  • 1 tbsp pepper powder
  • 1 tbsp jaggery
  • 2 sprigs of curry leaves
  • 2 dry red chilies
  • 1 tsp mustard seeds
  • Coconut oil (as required)
  • Salt (as required)
Instructions
  1. Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep aside. Also set aside the cooked black chickpeas separately.
  2. Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside.

  3. In a separate pan, add the above drained water, vegetables, turmeric powder, chili powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary.

  4. Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
  5. Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.

  6. To prepare the tempering / garnish, 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.

  7. Pour this over the cooked chickpea veggies, mix well. Your Kootu Curry is ready, serve with rice and daal curry!
Notes

1. Pumpkin and Ash gourd can also be added as alternate vegetables while making Kootu Curry.

2. Using jaggery in this dish is completely optional as it’s specific to certain places in Kerala.

3. Coconut oil is ideal for all authentic Kerala recipes.