Watch how to make Kerala Kootu Curry or roasted coconut with mixed vegetables and chickpeas
Preparation time: 20 mins
Cooking time: 35 mins
Serves: 10
Ingredients
200 gms of kadala or whole Bengal Gram
250 gms of elephant yam
250 gms of raw plantain
1 ½ cup of grated coconut, for roasting
¾ cup of grated coconut, for grinding
1 ¼ tsp of whole cumin
2 tsp of red chilli powder
2 tsp of black pepper powder
3 tbsp of urad dal (black gram)
1 tsp of mustard seeds
½ tsp of turmeric powder
3 tbsp of coconut oil
1 tbsp of jaggery powder
Salt for taste
400 – 500 ml of water (depends on the cooking time of the yam)
Method
Step: 1
Soak whole Bengal Gram for a few hours in water, rinse well and pressure cook them for about 3 whistles. Drain the water and keep aside.
Step: 2
Wash and clean the raw plantain and elephant yam, remove the skin and cut into small cubes and soak in water.
Step: 3
Grind ¾ cup of grated coconut and 1 teaspoon of cumin to make a coarse paste with 50 ml of water and keep it aside.
Step: 4
Heat 3 tablespoons of coconut oil in a frying pan. Add mustard seeds and allow to crackle. Then add skinned black gram or urad dal, stir continuously until it turns golden.
Step: 5
Add 1 ½ cup of grated coconut, ¼ tsp of cumin, salt to taste and two sprigs of curry leaves. Roast them until the grated coconut turns golden. Add 1 tsp of pepper powder and stir for another one minute.
Step: 6
Remove the roasted coconut from the pan and allow it to cool.
Step: 7
In another pan cook the plantain cubes and elephant yam cubes, cooked chickpeas, ½ tsp of turmeric powder, 1 tsp of pepper powder, salt, and a sprig of curry leaves in 400 ml of water.
Step: 8
Cover the pan and cook on a medium flame until done. Occasionally stir and add more water if required.
Step: 9
Add the ground coconut paste and mix well. Cook for another 2 minutes on low flame with the lid covered.
Step:10
Thereafter open the pan and stir continuously for some more time till 95 per cent of the water evaporates. Then add the jaggery powder and mix well.
Step: 11
Finally, add the roasted coconut and mix well. Stir continuously for some more time over a low flame. Once done, serve with steamed rice.
Notes:
- Keeping the cut pieces of yam and plantain in water helps to maintain their original colour.
- Ideally coconut oil is the best for this preparation however any refined oil can be used.
- Adding jaggery is optional.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
