Kerala Kootu Curry for Sadya

Name: Kerala Kootu Curry for Sadya
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 cup black chana, soaked overnight; 1 raw banana; 1 piece yam; 1 cup grated coconut; 2 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp turmeric; 1 tsp black pepper; 1 tsp cumin seeds; 2 sprig curry leaves; 0.25 tsp asafoetida; 1 tsp salt

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.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

black chana, soaked overnight
1.5 cup
raw banana
1
yam
1 piece
grated coconut
1 cup
coconut oil
2 tbsp
mustard seeds
1 tsp
turmeric
1 tsp
black pepper
1 tsp
cumin seeds
1 tsp
curry leaves
2 sprig
asafoetida
0.3 tsp
salt
1 tsp

Step-by-Step Instructions

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.