Kootu Curry

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Kootu Curry

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 5
  • 1 cups kumbalanga or pumpkin (diced) (i have used pumpkin)


  • 1 cups chena/yam (diced)


  • 1/2 cups raw plantain (diced) (you can add variety of vegetables according to your choice like carrot, potato)


  • 1/2 cups kadala


  • 3/4 tsp turmeric powder


  • 1 1/2 - 2 tsp red chilly powder


  • 3 tbsp sharkara


  • 2 pinch salt (as per taste)


  • 3/4 cups for grinding:grated coconut


  • 1 tsp cumin seeds


  • 3/4 cups for seasoning : grated coconut


  • 1/2 tsp mustard seeds


  • 2-3 nos dry red chillies


  • 1 sprig curry leaves


  • 1 tbsp cooking oil

Directions

  • 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!