Kootu curry recipe | Kootu Curry Kerala Onam Sadya Recipe

Remove the skin of raw banana and yam and chop them into bite-sized pieces. Cook it with enough water along with 1/4 tsp turmeric powder and little salt until soft. (You can also pressure cook for 2 whistles.)

Soak black chana overnight and pressure cook for 5 whistles or until soft. Grind the ingredients listed under 'to grind' to a semi-fine paste and set aside.

In a pan, add cooked veggies along with black chana, add the coconut paste, check for salt and adjust accordingly, and sprinkle a little water. Don't add more water. Saute until the raw smell of coconut leaves. While it gets sautéed, prepare the tadka - heat coconut oil in a tadka pan, add the ingredients listed under 'to temper' and let it splutter.

Dry roast coconut until dark reddish golden brown. Once the raw smell leaves from the curry and it becomes thick, add roasted coconut and tadka tempering to the curry, mix well and switch off.

Garnish with roasted coconut. Serve hot with rice, sambar, and papadam.

Spice Level:

Dietary