Kootu Curry is a sadhya special mouth watering side dish. I like the texture of this dish, you have mashed veggies in there, and the crunchy chana with coarse coconut paste. Only with this dish you will have a sadya feeling so here is the recipe.
- Black chick peas 1 cup, soaked in water over night
- Raw Plantain 1/2 cup cut into small cubes
- Elephant yam (chena) 1/2 cup cut into small cubes
- Grated coconut 1/2 cup
- Shallots/ small onions skinned
- Cumin seeds 1/4 tsp
- Turmeric Powder 1/2 tsp
- Few curry leaves
- Few dry coconut chunks (thing kothu)
- Coconut oil 1 tbsp
- Mustard Seeds 1/4 tsp
- Salt as required
- Red chillies 2 dried
- Black pepper or pepper powder 1/2 tbsp
Cook the chick peas with water and salt in a pressure cooker. In a thick bottomed vessel, cook the plantain and yam with enough water to just cover the vegetables, add turmeric powder and salt. Keep the vessel covered to prevent drying out. when the vegetables are soft add the cooked chick peas, along with some of the water used to cook chick peas.
In another pan slightly fry the coconut , black pepper, cumin seeds and small onions. Coarse grind this mixture and add to the cooked chick peas. Mix well and let the water evaporate. splutter the mustard seedsin coconut oil and then add the dried chillies and dry coconut chunks(thing kothu), pour this over the prepared koottu curry.
Serve with rice.