Before we get started with How to make Kootu Curry Recipe let’s get to know what is it.
Kootu Curry – is a thick curry made with vegetables and Legumes. The vegetables that are added in this curry are yam, ash gourd, carrots, snake gourd, pumpkins and plantains.
And the legumes used are black chickpeas, Bengal gram. Kootu Curry is one of the most important dishes of Onam Sadhya Feast.
It is also known as Koottukari or Kootu Kari. Kootu Curry is best served with Rice or kichadi, it goes very well as a side dish with rice along with papadums and Pickles.
Variations and Styles of Kootu Curry Recipe:
It has got few different variations and styles of making Kootu Curry recipe, They are:
You can make Potato Kootu Curry recipe, Kootu curry with chana dal, Masala Kootu Curry, Kadala Kootu Curry, Vada Koottukari recipe, Banana Kootu curry. These are the variations of kootu curry, Out of all this, today am sharing you a simple Kootu curry recipe.
You can make Kootu curry in different styles, Kootu Curry Kerala Style, Kootu Curry Palakkad style, Kootu curry Malabar style, Kootu curry Thrissur style, Kootu curry Tamil style, Koothukari Kannur style, each and every style has got its own uniqueness.
If you are looking for more Kerala Specials & Onam Sadhya Recipes :
Check out :
- Kalan Recipe
- Olan Recipe
- Paal Payasam
- Pulissery Recipe
- Thenga Choru
- Pineapple Pachadi
- Kadala Curry
- Kerala Rasam
How to make Kootu curry recipe:
For cooking The chickpeas:
- Black chickpeas – 1/3 cup
- Salt – 1 teaspoon
- Water to cook
For Cooking Vegetables:
- Raw plantain ( raw banana ) – 1 cup
- Elephant Yam – 1 cup
- Turmeric powder – 1/4 teaspoon
- Black pepper powder – 1/4 teaspoon
- Salt to taste
- Jaggery – 1 teaspoon
- Water 2 cups
For Coconut paste:
- Grated Coconut – 1/2 cup
- Cumin seeds – 1 teaspoon
- Dry red chillies – 2 nos
- Water for grinding
FOr tempering Kootu curry:
- Coconut oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoon
- Urad dal – 1/2 teaspoon
- Curry leaves – 2 sprigs
- Dry red chillies – 2 nos
- Grated fresh Coconut – 1/4 cup
How to make Kootu Curry Recipe step by step process:
- Take black chickpeas in a bowl, clean and rinse in water for a couple of times and soak them overnight.
- Next day drain all the water and add the chickpeas into the pressure cooker along with salt.
- Pour 1 and a half cup water, cover and pressure cook for 10 mins or for 14 whistles on a medium flame.
- Once the pressure settles down open and check, whether chickpeas are cooked. In case if they are not cooked add another half cup of water and cook for some more time.
- Meanwhile, when the chickpeas are cooking, rinse and chop raw plantain and elephant yam into 1/2 inch dices.
- Add the diced plantain and elephant yam along with turmeric powder, black pepper powder and salt as much as required.
- Next, add water in the pan mix well.
- Cover and cook the vegetables on medium flame.
- Stir it occasionally and do check and add more water if required.
- While the vegetables are cooking we will prepare the coconut paste.
For coconut paste:
- Take freshly grated coconut, Cumin seeds and 2 dry red chillies to a grinding jar.
- Add 1/2 cup of water and grind to a semi fine paste. Keep aside.
Making Kootu Curry:
- Once the yam and plantain are cooked, now its time to add the cooked chickpeas.
- Add the coconut paste in the pan along with chickpeas.
- Add a little water only if the curry is too thick and mix it well.
- Now add a teaspoon of jaggery and mix it well and bring to boil.
- Bring the curry to boil, you need to cook until the raw taste and smell of the coconut goes off.
- Once done Off the flame, cover and keep the curry aside. Now its time for adding tempering.
Tempering the Kootu Curry Recipe:
- Take a frying pan or a Kadai and heat 2 tablespoons of Coconut oil on a medium flame.
- Add Mustard seeds let them crackle along with , urad dal until it turns golden.
- Then add Curry leaves and dry red chillies.
- Fry the curry leaves and red chillies turn crispy.
- Now add freshly grated coconut and mix everything well with the remaining tempering.
- Saute it by continuously stirring it until the coconut turns golden.
- Once done add the tempering mixture to the Kootu Curry.
- Mix everything well and cover it using a lid and keep it aside for few mins for the flavours to infuse.
- Serve Kootu Curry with steamed rice.
Calories 270 kcal | Carbohydrates 34 g | Protein 5 g | Fat 14 g | Saturated Fat 11 g | Sodium 458 mg | Potassium 676 mg | Fiber 5 g | Sugar 8 g | Vitamin A 689 IU | Vitamin B1 1 mg | Vitamin B2 1 mg | Vitamin B3 24 mg | Vitamin B6 1 mg | Vitamin C 53 mg | Vitamin E 1 mg | Vitamin K 1 µg | Calcium 55 mg | Vitamin B9 280 µg | Iron 2 mg | Magnesium 51 mg | Phosphorus 101 mg | Zinc 1 mg.
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