
Kerala kootu curry is a hearty Sadya side dish made with black chickpeas, yam, raw banana, coconut, pepper, and curry leaves. It is gently spiced, nutty, and finished with a fragrant coconut oil tempering that makes it perfect with rice and other festive Kerala dishes.
Drain the soaked black chana and add it to a pressure cooker with the chopped yam, chopped raw banana, turmeric, salt, and enough water to just cover the ingredients. Pressure cook for 5 to 6 whistles, then let the pressure release naturally.



While the vegetables and chana cook, make the coconut paste. Grind the grated coconut with black pepper, cumin seeds, a few curry leaves, and a splash of water until thick and fairly smooth.



Open the cooker and gently stir the cooked chana and vegetables, taking care not to mash them completely. Add the coconut paste, mix well, and simmer for 3 to 5 minutes until the curry thickens. Taste and adjust the salt.



Heat coconut oil in a small pan. Add mustard seeds and let them splutter, then add asafoetida and the remaining curry leaves. Pour this hot tempering over the kootu curry.


Mix gently and serve warm as part of a Kerala Sadya or with steamed rice.
Soak the black chana overnight so it cooks evenly. If yam is unavailable, use taro or a firm potato, but the texture will be slightly different. Keep the coconut paste thick; adding too much water can make the curry thin instead of rich and spoonable. Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of water.