Kootu Curry | Koottukari Recipe » Dassana’s Veg Recipes

Kootu curry recipe with step-by-step images – kootu curry also referred to as koottukari or kootu kari is a thick curry primarily based dish made with a couple of veggies and legumes. The veggies which might be added are yam, ash gourd, carrots, snake gourd, pumpkin or plantains. The legumes added are black chickpeas (kala chana) or bengal gram (chana dal). This dish can be one of many vital dishes within the grand vegetarian feast of sadya throughout Onam competition. This recipe is vegan and glluten-free too.

Kerala delicacies will not be new to me. Since my dad is from Kerala, I’ve had the chance to savor one of the best of the vegetarian delicacies from Kerala. I’ve stayed additionally in Kerala for a couple of month and I did get an opportunity to discover native flavors, which isn’t attainable when you reside in Mumbai or another metropolis.

Onam competition is well known at my dwelling in a easy approach. On onam, my mother makes among the recipes which might be served in onam sadhya like Kerala sambar, thoran (veggie stir fry), avial (combine veggie coconut-curd primarily based curry), Erissery (pumpkin & black eyed peas curry), kichadi (raita), parippu (dal), Kalan (bitter veggie primarily based curry), sambaram (spiced buttermilk) and naranga achar (lemon pickle).

After all the banana chips and pappadums are bought from native Kerala retailers. For dessert, it’s both a Chana Dal Payasam, Rice Payasam or Moong Dal Payasam.

Although being from Kerala, I’ve not performed justice to the delicacies which I’ve grown up having – within the sense I would not have many recipe from the Kerala delicacies posted on the web site.

So this yr I plan so as to add some extra recipes. Usually at dwelling Punjabi meals takes priority over different cuisines as my in-laws are Punjabi. That is additionally the explanation that the weblog has most Punjabi and North Indian recipes.

Kootu curry is greatest served with rice. You’ll be able to accompany a thoran by the facet together with some papaddums and lemon pickle or mango pickle.

Step-by-Step Information

The best way to make koottukari or kootu curry

Soaking and cooking black chickpeas

1. Rinse ⅓ cup black chana (black chickpeas) in recent water a few instances after which soak them in a bowl in sufficient water for 8 hours or in a single day.

2. Earlier than cooking, drain all of the water. Add the black chickpeas in a stovetop strain cooker together with ¼ teaspoon salt.

3. Pour 1.5 cups water.

4. Cowl and strain cook dinner on medium warmth for 10 minutes or 12 to 14 whistles. Relying on the standard of the chickpeas it could take much less or extra time to cook dinner. So do use your previous expertise in cooking chickpeas if you’re utilizing the identical model.

At instances some high quality of chickpeas, takes solely 3 to 4 whistles to cook dinner and at instances extra.

5. When the strain settles down, then solely open the lid and verify if the chickpeas are cooked. If not, then add about ½ cup water and cook dinner for some extra time. Drain the water and maintain them apart.

Cooking veggies for kootu curry

6. When the chickpeas are cooking, you’ll be able to peel, rinse and chop plantain (uncooked banana) and elephant foot yam (suran).

You will have 1 to 1.25 cups chopped plantain and 1 cup chopped elephant foot yam. Add them in a pan.

7. Add ¼ teaspoon turmeric powder and ¼ teaspoon black pepper powder. Additionally add ½ teaspoon salt or add as required.

8. Subsequent add 1.5 cups water.

9. Cowl the pan with a lid and cook dinner the veggies on a low to medium warmth.

10. In between whereas cooking, do verify and stir the veggies. If the water dries up, you’ll be able to add some extra water.

For coconut paste

11. When the veggies are cooking, you’ll be able to put together the coconut paste. In a grinder jar take ½ cup recent grated coconut, 1 teaspoon cumin seeds and a pair of dry pink chilies (damaged and seeds eliminated).

12. Add ½ cup water and grind to a semi effective paste. Hold apart.

Making kootu curry

13. As soon as the yam and plantain are cooked, its time so as to add the cooked chickpeas. If there’s any water within the pan, then evaporate it by cooking with out lid. There needs to be no water or little or no water within the pan (about 95% of water ought to get evaporated).

14. Add the cooked chickpeas.

15. Then add the coconut paste.

16. Add about ¼ cup water provided that required and if the curry is just too thick. Combine properly.

17. Add 1 teaspoon jaggery. Including jaggery is non-obligatory and might be skipped.

18. Deliver the kootu curry to a boil. It is advisable to cook dinner until the uncooked style of coconut and pink chilies go away. Then swap off the warmth.

Cowl and maintain apart. Do stir at intervals. Verify the style and add extra salt if required.

For tempering kootu curry

19. In a tadka pan or a small frying pan, warmth 2 tablespoons of coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

20. Let the mustard seeds crackle and the urad dal flip golden. Stir usually for uniform cooking.

21. Then add 10 to 12 curry leaves and 1 dry pink chili.

22. Fry until the pink chilies change coloration and the curry leaves grow to be crisp.

23. Subsequent add ⅓ cup recent grated coconut.

24. Combine the coconut very properly with the remaining tempering elements and proceed to saute stirring usually.

25. Saute until the coconut turns golden.

26. Add this combination to the kootu curry.

27. Combine very properly. Cowl and maintain apart for some minutes for the flavors to mingle.

28. Serve kootu curry sizzling with steamed rice.

In case you are searching for extra Kerala recipes then do verify:

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This Kootu Curry put up from the archives, initially revealed in September 2017 has been up to date and republished on January 2023.