Kootu curry or kootu kari is a Kerala aspect dish historically made for Onam Sadhya. It’s a scrumptious mixture of yam and uncooked banana with brown chickpeas in a coconut base.
It’s often made throughout competition occasions, particularly as a part of Onam Sadya. We will make it on common days too, as yam, uncooked banana and chickpeas has lot of fibre in addition to they’re nutritious.
Try my different Onam Sadhya recipes and this pulikuthi kuzhambu recipe on this web site.
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Substances
Listed here are the straightforward components wanted to make Kootu curry.
- Yam – Elephant yam – Chena – lower into cubes. Select the yellowish ones (previous) not the younger reddish yam.
- Uncooked banana – Vazhakka – I lower these to bigger cubes to steadiness the cooking time of Yam and this.
- Brown chickpeas – Kadala – Provides a pleasant texture, added protein within the dish.
- Coconut – Recent grated coconut works finest because it’s base and garnish.
- Cumin seeds – Provides flavour in addition to helps to steadiness the gastric natures of the components used on this dish.
- Purple chilli – Use each pink chilli powder in addition to dry pink chilli on this recipe for spice and flavour.
- Black pepper powder – It provides a pleasant gentle flavour although you will not sense it distinctly.
- Turmeric powder– As at all times utilized in a lot of the Indian dishes, for it is color and goodness.
- Jaggery – Just a bit for steadiness of style.
- Coconut oil – Use a number of good high quality, chilly pressed coconut oil if potential.
- Curry leaves – A principal ingredient in all Kerala dishes for it is flavour.
- Mustard, urad dal – For tempering.
Try my recipe card beneath for precise measurements.
Step-by-step photographs
Let’s have a look at methods to make Kootu Curry.
1. Wash after which soak brown chickpeas in a single day with sufficient water.
2. Subsequent day, drain water, add salt, sufficient water to immerse (1 to 1 & ¼ cup) and stress cook dinner for five whistles in medium flame.
3. It ought to be cooked gentle, that’s should you press, the within ought to be gentle and straightforward to press.
4. Then add cubed yam, uncooked banana adopted by pink chilli powder, black pepper powder, turmeric, jaggery, required salt for the greens.
5. Give it a combination after which add water if wanted. Don’t add a number of water as this dish must be thick/ semi-dry.
6. Strain cook dinner for 3 whistles in medium flame.
7. In the meantime, take ½ cup coconut with cumin seeds and little water in a mixie jar.
8. Grind it to a paste.
9. Add to the cooked greens. Modify with little water if wanted.
10. Combine effectively and simmer moreover for 2-3 minutes. As soon as thick, swap off.
11. Warmth a pan with coconut oil and splutter mustard seeds, add alongside pink chillies. Then add urad dal. As soon as golden, add curry leaves.
12. Lastly add the remainder of the grated coconut.
13. Roast effectively till coconut turns golden and fragrant.
14. Lastly, add it to the kootu curry and blend effectively to serve.
Function a part of Onam sadhya as aspect dish. We had it with matta rice. Some Kerala pappadam could be extra scrumptious to have with.
Substitutions & Variations
- You may add ash gourd rather than uncooked banana.
- As an alternative of brown chickpeas, add chana dal.
- In case you like you’ll be able to add 2-3 shallots (small onion) whereas grinding coconut because it provides a pleasant flavour.
Prime suggestions
Add some uncooked coconut oil and few torn contemporary curry leaves on the finish for extra flavour.
Whereas selecting yam, go for previous yam (yellowish inside) as an alternative of the contemporary ones (reddish inside) because the contemporary are extra itchy.
Be sure that to dice the uncooked banana bigger than yam in order that the identical cooking time in cooker collectively, does not have an effect on the feel.
My notes
I used little much less roasted coconut, however I recommend to make use of equally ½ cup for grinding and ½ cup toasted because it provides the right dry texture for the kootukari in addition to the flavour.
Be sure that to cook dinner the brown chickpeas effectively. Soaking and cooking in medium warmth helps. You may even skip cooking with salt first, then add salt solely whenever you add the greens.
You are able to do the method of cooking greens by boiling too as an alternative of stress cooking. However I want this as it’s simple and cooking yam completely is a should to keep away from the itchy properties of yam.
FAQs
Although it could appear comparable, the style is so totally different due to the components used. Kootu curry and erissery could be interchanged. They’re ready in numerous areas and named totally different too. Kootu curry could be mixture of greens like yam, uncooked banana and ash gourd. It has brown chickpeas or chana dal in it. However Erissery is at all times ready with one vegetable (yellow pumpkin) and has vanpayar (brown cow peas). So the flavours are completely totally different.
Chances are you’ll get a itchy sensation whereas consuming the yam in tongue and throat. This can be as a result of you haven’t cooked the yam correctly. Use a number of coconut, jaggery to keep away from this.
Shopping for the best kind can also be necessary. Select the previous ones (or purchase and maintain forward) quite than the contemporary yam(reddish when in comparison with the previous ones).
Storage/ Shelf life
Kootu kari stays good in fridge for couple of days comfortably.
Recipe card
Kootu Curry Recipe | Kerala Kootu Kari | Onam Sadya Recipes
Kootu curry or kootu kari is a Kerala aspect dish historically made for Onam Sadhya. It’s a scrumptious mixture of yam and uncooked banana with brown chickpeas in a coconut base.
Cup measurements
Substances
- ¼ Elephant yam ¾ cup Chena, cubed
- ½ Uncooked banana ¾ cup Vazhakka, cubed a little bit bigger than the yam
- ½ teaspoon Purple chilli powder
- ¼ teaspoon Black pepper powder
- ¼ tsp Turmeric powder
- 1 teaspoon Jaggery
- Salt as wanted
To mood
- 1 tablespoon Coconut oil
- ½ teaspoon Mustard Black mustard seeds
- 2 Purple chilli
- 1 tsp Urad dal
- 1 sprig Curry leaves
- ½ cup Grated coconut
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Directions
-
Wash after which soak brown chickpeas in a single day with sufficient water.
-
Subsequent day, drain water, add salt, sufficient water to immerse (1 to 1 & ¼ cup) and stress cook dinner for five whistles in medium flame.
-
It ought to be cooked gentle, that's should you press, the within ought to be gentle and straightforward to press.
-
Then add cubed yam, uncooked banana adopted by pink chilli powder, black pepper powder, turmeric, jaggery, required salt for the greens.
-
Give it a combination after which add water if wanted. Don't add a number of water as this dish must be thick/ semi-dry.
-
Strain cook dinner for 3 whistles in medium flame.
-
In the meantime, take ½ cup coconut with cumin seeds and little water in a mixie jar.
-
Grind it to a paste.
-
Add to the cooked greens.
-
Combine effectively and simmer moreover for 2-3 minutes.
-
As soon as thick, swap off.
-
Warmth a pan with coconut oil and splutter mustard seeds, add alongside pink chillies. Then add urad dal. As soon as golden, add curry leaves, remainder of the grated coconut.
-
Roast effectively till coconut turns golden and fragrant.
-
Lastly, add it to the kootu curry and blend effectively to serve.
Video
Notes
- Be sure that to dice the uncooked banana bigger than yam in order that the identical cooking time in cooker collectively, does not have an effect on the feel.