Thursday, September 11, 2014

Kootu curry | Onam Sadya Recipe

I continue to post the Onam recipes which I clicked before onam. This is one of my favourite onam sadya recipe I have tried. It came out very well. As soon as I started to click, Happy was waiting to eat. She thought I have prepared some snacks. I gave her a spoon of this kootu curry, so that she will allow me to click and run away. She likes it very much, and she was asking for more. This is the best compliment I received for a recipe. Here we go for the recipe:
Final Pictures Updated on 8th August 2016

Elephant Yam(Chena kizhangu) - 1/2 Cup(Cubed)  
Raw Banana(Vazhakai) - 1/2 Cup(Cubed) 
Brown Chickpeas - 1/2 cup(Cooked) 
Coconut - 2 tbsp(To dry roast) 
Turmeric Powder - 1/4 tsp Chilli Powder - 1/2 tsp
Salt - as required
To Grind: 
Coconut - 1/4 cup(Grated) 
Green Chilli - 1 
Black whole pepper - 1/2 tsp 
Garlic - 3 cloves 
Jeera(Cumin) seeds - 1 tsp
To Temper: 
Oil - as required 
Mustard - 1/4 tsp 
Curry leaves - few 
Dry red chilli - 1
1. Pressure cook the chickpeas with little salt and water for 5 whistles. Strain the water and keep it aside. Meanwhile, chop the yam and raw banana. Grind the items under 'To Grind' to a coarse mixture. Dry roast the 2 tbsp coconut until it turns golden brown and keep it aside.
 2. In a pan add chopped yam and banana, cook it with little water, turmeric powder and chilli powder. It just takes 5 mins to cook, don't overcook and mash it. When it is almost cooked add required salt, the cooked chickpeas and give a quick stir. Now add the ground masala and allow it to cook until the raw smell leaves.
3. In a tadka pan, add the tempering items and allow it to crackle. Then add it to the kootu. Finally, garnish with roasted coconut.
Serve the yummy kootu curry with steamed rice and any curry of your choice.
Points to remember:
  • Adjust the spiciness as per your taste buds. Make sure to add green chilli, chilli powder and black pepper as per your preferred proportions.
  • Instead of dry roasting the coconut, you can add the little oil while roasting.
Warm Regards,
Happy's Cook - Divya


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