- Wash and soak the black chickpeas in water over night or atleast for 8 hours. PREPARING VEGETABLES Peel and cube the raw banana and Yam. Wash thoroughly and soak in water till we are ready to cook. COOKING CHICKPEAS Drain water from soaked chickpeas. Add 1/2 tsp salt. Also add fresh water to soak the chickpeas. Take it in pressure cooker. Pressure cook for 4-5 whistles. Set this cooked chickpeas aside. COOKING VEGETABLES Take the cubed raw banana and yam in a heavy bottomed pan. Add pinch of turmeric and 1/2 cup of water. Allow the vegetables to cook till they are soft and tender. GRINDING PROCESS While the veggies are getting cooked, take the grated coconut, cumin seeds and green chili in a mixer jar. Grind everything to a thick smooth paste. FINISHING KOOTU curry When the vegetables are cooked, add the cooked chick peas to the pan. Give a good mix. Then add the coconut spice paste and stir well. Add salt, pepper powder and jaggery. Give a good mix. Allow the kootu curry to boil and then swtich off the flame. TEMPERING In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili, curry leaves and mix well. Finally add grated coconut and fry the coocnut till they are golden brown. Add this tempering to the Kootu Curry.
Kootu curry
#myrecipe
By Radha Nelanti
Jan, 27th
594
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Turmeric powder
- Black chickpeas
- Raw banana
- Yam
- Salt
- Pepper
- Jaggery
- Coconut
- Cumin
- Green chillies
- Oil
- Mustard
- Urad dal
- Red chilli
- Curry leaves
- Coconut
