Kerala Kootu Curry | Roasted Coconut with Mixed Vegetables & Chickpeas

>>  Saturday, October 10, 2015

We are starting the second week of BM#57. This week I opted to share Side dishes. We mostly came up with this theme as many of us had overflowing recipes done for the Buffet on Table. Since Indian Thalis were showcased for the Second week, we ended up making quite a few side dishes. I didn't want all of them to be shared on the same day as it will be not a great idea to pump in so many new dishes right away.

That prompted us to have this theme this month. So for the next three days, I will be sharing some of the dishes that I cooked up for my thalis.

Today's side dish is from the Kerala Sadya menu. A mishmash of vegetables and lentils, it makes a most delicious dish to just eat as such! Out of all the dishes that I made that day, even though everthing was delicious, this particular Kootu Curry was outstanding.

I would surely recommend you to try this, if you haven't already yet!

I adapted this again from Kothiyavunu. I was so happy tasting this dish and realizing that this was one of my favorite dishes during our Kerala trips. Though I knew the name, I never bothered about getting a recipe to make. 

So from what I read, its written that Kootu curry is a must for Onam Sadya. This Kerala Kootu differs from how a Kootu is made in Tamil Nadu. While in Tamil Nadu, we either use Chana Dal or split moong dal, sometimes we add tor as well, in kerala style, they use black channa along with many vegetables. Of course the coconut paste seem to be common in both the cuisines. 
Of course some seem to be using chana dal as well. And there are different ways this Kootu is done in different parts.

What I ultimately decided is that, this is one killer dish you must have regularly in your meal. Gives you an oppurtunity to add loads of veggies to your diet. 

Kootu Curry - Sadya Special 

Preparation Time : 15 minutes
Cooking time : 30 minutes
Serves : 4-6

Ingredients Needed:

For the gravy:

Pumpkin, diced - 1 cup
Chena/Yam - 1 cup (I skipped)
Raw Plantain, diced  - 1/2 cup 
Black Chickpeas /Kadala - 1/2 cup 
Turmeric powder a pinch 
Red chilli powder - 1 tspp
Sharkara/Jaggery - 3 tbsp (I skipped)
Salt to taste

For Grinding:

Grated coconut : 3/4 cup
Cumin seeds : 1tsp
Green Chilies - 3 -4 nos (See notes)

For Seasoning:

Grated coconut : 3/4 cup 
Mustard seeds : 1/2 tsp 
Dry red chillies : 2 - 3 
Curry leaves : 1 sprig 
Cooking oil : 1tbsp ( For authentic taste use Coconut oil )

How to make the Kootu Curry:

Soak black chickpeas overnight. change water couple of times and then pressure cook with enough water along with 1/2 tsp salt for around 3 -4 whistles.

Grind together grated coconut, green chilies and cumin to a smooth paste with little water and keep it aside.

Since I was using raw plantain and Pumpkin for one other dish, I pressure cooked each vegetable separately. Else you can add all the diced vegetables in a pan with enough water till almost cooked.

To the cooked vegetables add salt, turmeric powder, red chilly powder and jaggery (if adding). Mix well until the jaggery is dissolved.

Next add the ground coconut mixture to the cooked vegetables and mix well. 

Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone. 

Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.

In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until golden brown color. 

Add this over the kootu curry and mix well. 

Serve with rice and enjoy!

Instead of Pumpkin, you can also use Tender Ashgourd/Winter Melon

Instead of Raw Plantain, or along with it, you can also use Carrot, potato etc.

Since I made the coconut cumin green chili paste for all the dishes, I didn't skip the green chilies. I had seen few other recipes that used green chilies as well. So adjust the red chili powder and green chilies accordingly

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Priya Suresh October 10, 2015 at 12:04 AM  

Lipsmacking kootu curry, one of my favourite from Kerala cuisine..Inviting curry.

rajani October 10, 2015 at 2:02 AM  

I love kootu curry, valli. I love how the tiny black chana tatse in this curry. Yes, this should be part of the weekly menu regularly!

Varadas Kitchen October 10, 2015 at 5:14 AM  

You cooked a lot of dishes for the thali. This kootu sounds delicious.

vaishali sabnani October 10, 2015 at 5:43 AM  

Koots are healthy and comforting . I remember my family enjoying it when I tried the Onam Sadya.

Harini-Jaya R October 14, 2015 at 8:24 PM  

The flavor of coconut in these gravies is definitely the attraction :)

Pavani N October 15, 2015 at 4:27 AM  

What a yummy looking Kerala kootu curry Valli. I'm definitely going to try this some time.

Chef Mireille October 15, 2015 at 4:50 AM  

I made this before under regular BM for Kerala theme - was so good and your whole presentation on the banana leaf looks gorgeous

sneha datar October 18, 2015 at 8:38 PM  

I can feel the aroma of the kootu curry and this being served on a banana leaf makes it even more inviting.

Sapana Behl October 20, 2015 at 11:37 PM  

I am yet to try kootu curry from Kerala.This sounds delicious.

Sowmya :) October 23, 2015 at 9:38 AM  

Your curry looks wow! Mouth watering dish

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