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Kootu Curry Recipe

Kootu Curry is a popular and traditional side dish made as a part of Onam Sadya. Kootu Curry serves as a great side dish with rice, dal, sambar or even with plain steamed rice. Learn to make Kottu Curry with step by step pictures and video.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 1/2 cup elephant yam
  • 1/2 cup green plantain
  • 1/2 cup black chana
  • 1/4 teaspoon turmeric powder
  • water as needed
  • salt to taste

To grind:

  • 1/2 cup coconut
  • 2 nos garlic
  • 1 no green chilli
  • 1/4 teaspoon pepper
  • 1/2 teaspoon jeera

To temper:

  • 2 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 red chilli
  • few curry leaves

To roast:

  • 1/4 cup coconut

Instructions

Preparing coconut paste

  • To a mixer jar add 1/2 cup coconut, 2 garlic, 1  green chilli, 1/4 teaspoon pepper, 1/2 teaspoon cumin seeds along with little water.
  • Grind it to a slightly coarse mixture like this, Set aside.

Cooking black chickpeas

  • Soak 1/2 cup black chickpeas overnight or at least for 8 hours. Drain water and rinse it well.
  • Add it to a pressure cooker along with 1 cup water. You can even add required salt at this stage.
  • Pressure cook for 5 whistles. Switch off.
  • Once pressure releases open. Check by pressing a chana if it ssoft and mashes then it is done. Drain water and Set it aside. Keep the chana cooked water, we will need it.

Roasting coconut

  • Heat 1 teaspoon coconut oil add 1/4 cup coconut.
  • Dry roast until reddish golden brown. Transfer to a plate and set aside.

Cooking vegetables

  • To a kadai - add 1/2 cup chopped yam and 1/2 cup raw banana. Add 1/4 teaspoon turmeric powder, salt to taste and chana cooked water. Give a quick mix.
  • When it starts to boil cook covered until the vegetables turn soft.
  • Yam and raw banana cooked.

Adding coconut paste, chickpeas

  • Add coconut paste.
  • Add cooked black chickpeas.
  • Mix it well. Cook for few minutes until raw smell of coconut mixture leaves.

Prepare tempering

  • Meanwhile prepare the tempering : Heat 2 teaspoon coconut oil, 1/2 teaspoon mustard seeds, 1 red chilli, few curry leaves let it splutter. Switch off.

Combining

  • Add prepared tempering and roasted coconut.
  • Mix it well and switch off.
  • Kootu Curry is ready!
  • Garnish with roasted coconut.Serve hot with rice, sambar and papadam.

Video

Notes

  • You can even cook the vegetables separately and then add it.
  • Vegetables should be cooked soft but not too mushy.
  • The consistency should be thick so don't add more water.
  • You can also use other vegetables like ashgourd, yellow pumpkin etc.
  • Replace black chickpeas with bengal gram(kadala paruppu). Bengal gram comes handy if you forget to soak chickpeas overnight.
  • You can even make it thick gravy kind in consistency by adding little more water. If is purely your preference but kootu curry is usually thick.
Nutrition Facts
Kootu Curry Recipe
Amount Per Serving (100 g)
Calories 243 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 9mg0%
Potassium 291mg8%
Carbohydrates 34g11%
Fiber 11g46%
Sugar 7g8%
Protein 6g12%
Vitamin A 431IU9%
Vitamin C 31mg38%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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