Kootu curry

This curry's basic ingredient is black chickpeas and the aromatic roasted coconut. Here in this recipe i have used yam vegetable. Pumpkin is another choice for substituting yam, but it will be slightly sweet. 

Ingredients:-

Black chickpeas/ Kadala- 1cup
Yam/ Chena chopped- 1 1/2 cups
Turmeric-1/4 tspn
Ginger chopped-1tspn
Salt to taste
Water-2cups
Roasted coconut-1 cup


For roasting the coconut you need:-


Coconut Oil-1tblspn
Mustard seeds-1/4 tspn
Curry leaves a sprig
Garlic-2 pods sliced
Red chillies crushed-4

Shallots sliced-5

1 cup Coconut


Directions:-

• Soak the chickpeas overnight. Or at least for 3-4 hrs.
• Now cook the chickpeas with water in pressure-cooker for 2 whistles. The chickpeas should be half cooked.
• Then add yam cubes to this half cooked peas.
• Add turmeric , ginger and salt. Cook the yam with no lid on it. This helps the water to evaporate and simultaneously yam gets cooked.
• When the yam-chickpea mixture is semi dry  and well cooked add in the roasted coconut. Give a stir.
• DONE.

For roasting coconut-

• Splutter mustard seeds and curry leaves. 
• Add garlic,shallots and red chillies. Fry for 3-4 min at medium low flame till the shallots have shrinked.
• Add coconut and fry in it till brown at medium flame. Do not burn them. Keep Stirring. Do not step off from the stove.

If you do not have a pressure cooker cook the chickpeas for 10-15 min with a lid over the pan till it is semi cooked and add in yam. Then let both cook together. When you cook with the lid on, the time consumption for cooking reduces since the steam doesn't escape. 


This is a side dish usually made for Kerala Sadya.

ENJOY YOUR MEAL..