Gulf fruits presents
To celebrate, 26 or more vegetarian dishes are prepared and served on banana leaves. Here’s a look at the “Kootucurry” recipe That you should definitely try this Onam!
Ingredient
Yam - 1 Cup (Cubed)
Plantain Banana Raw - 1 Nos
Coconut Grated - ½ Cup
Jaggery - 1 Table Spoon
Bengal Gram - 1 Cup
Salt - To Taste
Water - 1 ½ Cup
Chilli Powder - 1 Table Spoon
Turmeric Powder - ½ Tea Spoon
Cumin Seeds - ½ Tea Spoon
Pepper Powder - 1 Table Spoon
Curry Leaves - 2 Springs
Coconut Oil - 1 Tea Spoon
Red Chillies - 2 Nos
Instructions
Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep it aside. Also set aside the cooked black chickpeas separately
Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside
In a separate pan, add the above-drained water, vegetables, turmeric powder, chilli powder, salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary
Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the ground coconut paste, mix well and continue cooking till the raw coconut smell subsides
Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame
To prepare the tempering/garnish, heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chillies and grated coconut. Roast the coconut until they turn golden brown
Pour this over the cooked chickpea veggies, mix well. Your Kootu Curry is ready, serve with rice