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Kerala Kootu Curry

Sunita Nayr
Kerala Kootu Curry is a traditional stew prepared with black chickpeas, yam and raw green plantains in ground coconut paste. It is healthy, nutritious and mildly spiced.
It has a very special place in my heart because whenever I prepare it, I get rave reviews from my family members and friends. Among all the dishes I prepare for Vishu or Onam, this particular dish gets over in no time! Even though it is mostly prepared and served during feasts, you can prepare it as your lunch side dish and serve it with boiled rice.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch Recipe, Main Course, Side Dish
Cuisine Kerala Cuisine, South Indian Recipe
Servings 4 people

Equipment

  • 1 Pressure Cooker
  • 1 Deep Pan
  • 1 Seasoning pan

Ingredients
  

  • 1 cup Black chickpeas (soaked overnight)
  • ½ cup Yam (diced)
  • ½ cup Raw green plantain (diced)
  • ½ tsp Turmeric powder
  • 2 tsps Chilli powder
  • ½ tsp Tamarind pulp/paste
  • ¼ tsp Jaggery powder
  • 1 tsp Salt or as per taste

For Grinding

  • ¾ cup Grated coconut for roasting
  • 2 nos. Shallots

For Seasoning

  • 3 tbsps Coconut oil
  • 1 tsp Mustard seeds
  • 3 nos. Whole red chillies
  • 2 tbsps Grated coconut for frying

Instructions
 

  • Soak black chickpeas overnight for 8 hours. Next day, wash chickpeas and pressure cook adding water and salt and cook for 4 whistles. Keep aside.
  • In a small pan, add chopped yam, turmeric powder, chilli powder, salt, a cup of water and boil until it is cooked. Into another small pan, add green plantain, salt, water and boil until it is cooked. Discard the water. Yam and plantains are cooked separately so that they don't get mushy as their cooking timings are different.  
  • In a pan, dry roast grated coconut and shallots till they turn light golden brown. Switch off flame. Let it cool. Grind the roasted coconut to paste with 4 tbsps of water and add to the cooked vegetables and chickpea. Add the jaggery powder and tamarind water/pulp. Let it simmer for 2 minutes. Switch off the stove.
  • In a small frying pan, add coconut oil and splutter mustard seeds, red chillies, curry leaves and 2 tbsps grated coconut until it turns golden brown.
    Pour this over the vegetable and chickpea mix. Mix well. Drizzle a few drops of fresh coconut oil and the delicious dish is ready!

Notes

Kottu curry is a healthy balance of proteins, minerals and fiber.
Its unique flavor comes from the roasted and fried coconut.
The layering of flavours gives it a mild spicy and smoky taste.
A hint of tamarind and jaggery lends the curry a balanced flavor.
Keyword authentic, healthy, lunch recipe, mildly spiced, nutritious, protein-rich, tasty, traditional stew, wholesome