Sadhya Special Kootu Curry | Koottu Curry Recipe | Onam Sadhya Recipes

Soak ½ cup black chickpeas overnight or at least for 8 hours. Drain water and rinse it well.

Add the chickpeas to a pressure cooker along with 2 cups of water and required salt. Pressure cook for 5 whistles.

Once pressure releases, check if the chickpeas are soft and mashable. Drain water and set the chickpeas aside, keeping the cooked water.

In a kadai, add 1 cup chopped yam to the chickpea cooked water and cook until half done. Then add 1 cup chopped raw banana and 1 small chopped carrot.

When it starts to boil, cover and cook until the vegetables turn soft.

Add the cooked black chickpeas and coconut paste to the vegetables, along with a little salt for taste, and mix well. Cook for a few minutes until the raw smell of the coconut mixture leaves.

Prepare the tempering by heating 2 teaspoons coconut oil in a pan. Add ½ teaspoon mustard seeds, ¼ teaspoon cumin, 3-4 red chillies, and a few curry leaves, letting them splutter.

Add 1-2 tablespoons chopped shallots and ½ cup grated coconut to the tempering, frying until golden brown.

Add the tempering to the cooked vegetables and mix well.

Equipment Needed

Spice Level:

Dietary