Soak kadala overnight and pressure cook adding enough water and salt for around 5 whistles
Grind together grated coconut and cumin to a smooth paste with little water and keep it aside
Cook the vegetables, raw banana, ashgourd and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated
Now add salt, turmeric powder, red chilly powder and sharkara
Mix well until the sharkara is dissolved
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 kootucurry and mix well
Optional – sprinkle add 1 tsp of fresh coconut oil on the top and cover it and allow it to stand for 10-20 minutes before serving
(Note : This will help the dish to absorb the flavor of curry leaves and coconut oil)
Serve with rice and Enjoy!