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Onam Special-Kootucurry Recipe
Onam Special-Kootucurry
This is one of my favorite dishes although it is not very popular in my place. It is usually served in a traditional Kerala feast (sadya). Adding fried coconut in the end gives it a very nice flavor and aroma.
Ingredients ( For 6 - 8 servings)
1. Raw plantain – 2, medium-sized, cubed
2. Elephant Yam – 1.5 cup cubed (I used frozen yam)
3. Carrot, pumpkin – 1 cup (optional)
4. Black chickpeas/kadala/chana cooked – 1 cup
5. Chilly powder – 1 tsp
6. Turmeric powder – ½ tsp
7. Curry leaves - 2 sprigs
8. Salt - To taste
9. Jaggery - 3 - 4 tbsp or to taste
For grinding
9. Grated coconut – 1 cup
10. Whole pepper corns – 1 tsp
11. Cumin seeds - ½ tsp
For seasoning
12. Mustard seeds – 1/2 tsp
13. Dry red chillies – 2 - 3
14. Curry leaves – 1 sprig
15. Coconut slices – ¼ cup
16. Grated coconut – 1/2 - 3/4 cup
17 Whole pepper corns - 5 crushed
19. Ghee / coconut oil – 1 tbsp
20. Coconut oil - 2 tsp, to season
Preparation:-
1. Soak the kadala / black chana in enough water for at least 8 - 10 hrs. Pressure cook it in enough water adding salt till 4 - 5 whistles or until it is fully done.
2. Add the raw plantain, elephant yam, carrot , chilly powder, turmeric powder, salt and enough water in a pan and cook till they are done. Add 3 - 4 tbsp jaggery and mix well.
4. Coarsely grind the grated coconut, cumin seeds and pepper corns in a mixer. Add this ground mixture to the cooked vegetables and mix well. Check for salt. Cook for a few minutes or until the raw taste of coconut is gone. Add the cooked chickpeas to the above mixture. Mix well. Cook for 1 - 2 minutes. Switch off.
5. In another pan add oil, pop mustard seeds, fry dry red chillies, curry leaves, crushed whole pepper corns, grated coconut and coconut slices. Roast the grated coconut and coconut slices(I didnt add them here) till they are reddish-brown in color. Add the roasted coconut mixture to the curry and mix well. Finally add 1 tbsp of ghee / coconut oil for that extra taste. Serve hot with rice.
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