Kootu Curry

Kootu curry. A delicious no onion garlic thick curry made with black chickpea or kala chana, raw banana or plantains and coconut. A special tempering with coconut made this curry absolutely flavorful and delectable. You can also use yam, pumpkin ash gourd etc in the curry with raw banana.

This kootu curry is one of the most famous dishes of Onam Sadhya Feast. You can also use Bengal gram or chana dal in this curry instead of black chickpea.

Some delicious recipes of black chickpea or kala chana. Click on the link below for recipe.

Paneer Kala Chana Kofta Curry

Oats kala Chana/Black Chickpeas Kabab Or Veg Shami Kabab

Kadala Curry Or Black Chickpea Curry

Veg Galouti Kabab/ Lentil Kabab

And four recipes of raw banana or plantains.

Raw Banana Curry 

Raw Banana Kofte

Banana Butter Masala 

Sukto / Bengali Mixed Vegetables

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For kootu curry we have to boil the black chickpea in pressure cooker. Separate the water from boiled chickpeas. Boil peeled and chopped raw banana or plantains with this boiled chickpea water, salt, turmeric powder and red chilli powder. Usually yam is used with raw banana but I made it with only raw banana. You can use pumpkin, yam, ashgourd etc with banana. Make a paste of coconut, cumin seeds and black peppercorn and mix in the curry with jaggery.

For tempering use mustard seeds, dry red chilli and grated coconut. I have used 1/3 cup grated coconut. You can use 1/2 cup coconut if you want. Fried coconut will give a wonderful flavour to your curry.

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Recipe

Black chickpea – 1/2 cup

Water – 2 cup

Raw banana – 2, peeled and cubed

Salt to taste

Turmeric – 1/2 teaspoon

Red Chilli powder – 1/2 teaspoon

Jaggery powder – 1-2 teaspoon

For paste

Coconut – 1/2 cup

Cumin seeds – 1 teaspoon

Black peppercorn – 1/2 teaspoon

Water – 1/4 cup

For tempering

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2-3

Curry leaves – 1 sprig

Grated coconut – 1/3 cup

Oil – 1 tablespoon

Method

1. Wash and soak the black chickpea overnight. Pressure cook with 2 cup water for 6-7 whistle. Let the pressure settle down on its own. Take out the water from boiled chickpeas. We will use it later.

2. Grind coconut, black peppercorn and cumin seeds with 1/4 cup water. Grind into a smooth paste.

3. Peel and chop the raw banana or plantains into small pieces. Rinse and boil with salt, turmeric powder, red chilli powder and remaining water of boiled chickpeas.

4. When it starts to rolling boil reduce the heat and cover. Cook on simmer for 15 minutes or till banana cubes becomes soft.

5. Now add jaggery powder and ground paste Add little more water if required. Cook for 1-2 minutes.

6. Add boiled chickpea and mix everything well. Cook for 2 minutes and remove from heat. Taste and adjust salt if required.

7. In a pan heat oil. Add mustard seeds and dry red chilli. Let the seeds splutter. Add curry leaves. Add grated coconut. You can use 1/2 cup grated coconut if you want. Fry till coconut becomes light brown.

8. Add this mixture into the curry. Mix well and cook for a minute. Remove from heat and serve hot.

Notes

1. You can use yam, ashgourd, pumpkin etc with raw plantain or banana.

2. Better to use coconut oil for flavour.

3. Use red chilli and black peppercorn according to your taste. You can use 1 teaspoon black peppercorn if you want your curry spicy.

4. Use less or more jaggery according to your taste.

Sharing this recipe for Facebook gourmet group Shhhhh Cooking Secretly Challenge. This month theme is Sadhya suggested by Priya Vijaykrishnan. My partner Renu Agrawal Dongre gave me turmeric and black pepper as secret ingredients. I made this delicious kootu curry with these ingredients. I gave her coconut oil and green chilli. Renu shared Bitter gourd pachadi for the theme.