Tuesday, 10 May 2016

Kootu Curry

The Kerala Sadhya is typically quite easy to make and doesnt take too long, provided you have the coconut grated (which takes sometime) and you just can't do without it and secondly if the veggies are diced. Thankfully the most important and time consuming part of preparing the sadhya for vishu was sorted because we purchased grated coconut so half our work was done.
Back in India's Its usually the father's job to grate coconuts while mummy prepares for the rest.

Anyways not walking too far down the memory lane, let me get back to the present and tell you that the next post for sadhya special is the famous kootu curry. If you mention sadhya to any malayalee, Kootu curry will be the first dish that pops up in their mind. Just as the name has it, its a mixture of black chickpeas and combination of vegetables like raw plantain/kaya, Pumkin/ Mathan, coconut and spices. People use other vegetables like Yam, Egg Plant etc too. Its not only a combination of different vegetables but also has a very different texture. Its a mix of the soft veggies, crunchiness of the chana/ chickpeas and the grainy texture of the coarse coconut paste. So if you like kootu curry in your sadhya here's a step by step recipe for it. Here you go....!!!



PREP TIME

COOK TIME

TOTAL TIME

Overnight

30 mins

Overnight+ 30 mins

 Serves:- 6-7
INGREDIENTS:-
  • Pumpkin /Mathan - 1 cup (diced) 
  • Raw Plantain/ Pacchakaya - 1/2 cup (diced) (you can add variety of vegetables according to your choice like carrot, potato) 
  • Black Chickpeas /Kadala -1/2 cup 
  • Turmeric powder - 3/4 tsp 
  • Red chilly powder - 1 1/2 to 2 tsp
  • Pepper- 1/4th tsp 
  • Sharkara/Jaggery - 2 tbsp 
  • Salt -  to taste 
 For Grinding:
  • Grated coconut - 1cup 
  • Cumin seeds : 1tsp
For Seasoning: 
  • Grated coconut : 3/4 cup 
  • Mustard seeds : 1/2 tsp 
  • Dry red chillies : 2 – 3 
  • Curry leaves : 1 sprig  
  • Coconut oil : 1tbsp 
METHOD:-
  • Soak chickpeas overnight and pressure cook adding enough water, salt, turmeric powder, pepper powder and red chilly powder for 3-4 whistles.
  • Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
  • Cut the vegetables Pumpkin /Mathan, Raw Plantain/ Pacchakaya into cubes and cook it in little water, turmeric powder, salt, red chilly powder and pepper powder. Also add the pressured cooked chickpeas to this and mix well.
  • Add a small piece of jaggery to this and let the water absorb. Make sure the pumpkin and raw plantain are cooked well.
  • Then add the ground coconut and cumin paste to this and mix well.
  • After everything is cooked well take it off the flame. Make sure it doesn't boil.
  • Now take another pan and heat some coconut oil to this add some mustard seeds, grated coconut, curry leaves and dried red chillies and stir this well till mustard seeds crackles and grated coconut turns red.
     
  • Add this seasoning to the kootu curry and serve hot.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...