Kootu Curry
Kootu curry. A delicious noonion thick curry made with black chickpea or kala chana, raw banana or plantains and coconut.
Equipment
- 1 Pressure
- 1 Sauce pan
- 1 Pan
- 1 Spoon
- 1 Spatula
- 1 Mixer grinder
Ingredients
- 1/2 cup Black chickpea
- 2 cup Water
- 2 Raw banana Peeled
- Salt To taste
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1-2 tsp Jaggery powder
For paste
- 1/2 cup Coconut
- 1 tsp Cumin seeds
- 1/2 tsp Black peppercorn
- 1/4 cup Water
For tempering
- 1/2 tsp Mustard seeds
- 2-3 Dry red chilli
- 1 sprig Curry leaves
- 1/3 cup Grated Coconut
- 1 tbsp Oil
Instructions
- 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.
- Grind coconut, black peppercorn and cumin seeds with 1/4 cup water. Grind into a smooth paste.
- 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.
- When it starts to rolling boil reduce the heat and cover. Cook on simmer for 15 minutes or till banana cubes becomes soft.
- Now add jaggery powder and ground paste Add little more water if required. Cook for 1-2 minutes.
- Add boiled chickpea and mix everything well. Cook for 2 minutes and remove from heat. Taste and adjust salt if required.
- 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.
- Add this mixture into the curry. Mix well and cook for a minute. Remove from heat and serve hot.
Video
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.