KOOTUCURRY

Onam is a festival of togetherness, cooking and sharing food together, celebrated by Malayalis in Kerala or in any other part of the world to mark the homecoming of the Great King Mahabali. It is also said to mark the harvest season for Kerala. Evidently, Onam Sadhya is a symbol of the Malayali people’s happy living.

"Kootucurry" is quintessential part of Sadhya (feast) and is unique on banana leaf. Unique because this is the only curry that has ground coconut and then topped with roasted coconut, curry leaves and dry red chilies that adds a nice nutty aroma to the dish. It has the mild sweetness of jaggary and mildly spiced, ultimately giving a complete satisfying to the taste buds. “Kootu” means combination, so this is a combination of different vegetables. The vegetables used for this recipe differs from place to place in Kerala. Some like it to be thick gravy and some semi dry.

You may also try out my other recipes:

1. Kadugu Manga / Instant Mango Pickle

2. Uppilitta Nellikka / Gooseberries in Brine / Amla in Brine

3. Kaalan

4.Keralacombo meal

Lets head to make this yummy dish and I hope you all will enjoy the Kerala traditional “Kootucurry”

Ingredients:

• 1 cup Black chickpeas ( soaked overnight)
• 1 cup Yam ( diced)
• 1 cup Raw Plantain ( diced)
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin
• 2 tsp Chilli powder
• 1 tsp Coriander powder
• 3/4 cup grated Coconut
• 3 Shallots
• 1/2 tsp Ginger
• 2 Green Chilli (chopped)
• 1 sprig Curry leaves

Tempering:-

• 3 Dried red Chilli
• 1/4 tsp Mustard seeds
• 3/4 cup grated Coconut
• Curry leaves
• Salt
• 1 tbsp Coconut oil

Procedure:

Overnight soak the Chickpeas. Pressure cook the soaked chickpeas upto 4 to 5 whistles or until it is done. Remove the chickpeas and drain the excess water.

Meanwhile cut the yam and plantain in small dices. Add these vegetables into the pressure cooker along with turmeric, chilli powder and salt. Check if there is enough water for the vegetables to cook. The vegetables has to hold its shape after cooking, don’t overcook and make it mushy. Cook until you hear 2 whistles. Evaporate any excess water.

Grind together coconut, shallots, green chillies, ginger, cumin seeds with 2 tbsp water to a coarse paste and set aside.

In the pressure cooker, add the cooked chickpea and mix well. 

Add the ground paste along with the remaining chilli powder, jaggery, salt and coriander powder.  Mix everything together, cover and cook on low flame for 7 to 10 minutes. 

Meanwhile heat a pan, with coconut oil, splutter mustard seeds, curry leaves, dry red chilli.

Add in the coconut and slow roast it until the coconut is evenly brown colour. 

Add the roasted coconut mixture into the Kootucurry and mix well and immediately switch off the flame.  Ready to be served with steaming hot rice.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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