Sunday, August 26, 2012

Kootu Curry/Plantain, yam, and chickpeas with roasted coconut

K for Kootu curry and Kurukku Kalan learned from Vinayaka caterers and introduced to me by them. Those who are born or visited Kochi for weddings may be knowing them because they feed umpteen number of rumbling tummies every year. I'm one lucky fella to have eaten a good number of times with them and ever since fallen in love with Kootu curry and Kurukku Kalan. Their kootu curry, kurukku kalan, and payasams are to die for. I am quite happy today as I strode and succeeded in cooking my "2 Ks." Did I tell you one more thing, I believe out of excitement I almost forgot to put turmeric powder hence the grated coconut looks lifeless in all pictures. Hope you don't mind ......


  • Plantain - 1
  • Yam - 1 cup
  • Black chickpeas/kala chana/Kadala - 1/2 cup
  • Turmeric powder - 1 tsp
  • Jaggery - 1/4 cup or less

To Grind coarsely:

  • Cumin powder - 1/2 tsp
  • Pepper powder - 2 tsp
  • Grated coconut - 1 cup
  • Turmeric powder - 1 tsp

To roast till light brown:

  • Grated coconut - 1 cup
  • Curry leaves - 2 sprigs
  • Oil

Soak black chana/kadala overnight. Pressure cook kadala till it is done with little salt and a pinch of turmeric. Keep cooked kadala aside. Pressure cook yam and plantain till one whistle. Now pour the cooked kadala on top of the cooked yam and plantain. Now add coarsely ground items to this (check to grind section), jaggery and cook for sometime or till water is absorbed. Now season it with above roasted ingredients from (to roast section). Adjust salt according to your taste levels.



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