Kootu curry is a traditional Kerala recipe and it is one of the highlights of Onam/Vishu feast.
There are minor differences in cooking this recipe in different regions in Kerala, but basically the ingredients are same and the end result is very yummy curry.
Kootu Curry /Mix of Black Chickpeas, Yam and Plantain
1 cup black chickpea cooked
1 plantain cut into cubes
1 cup yam cut into small cubes
1 tsp chili powder
1 tsp pepper powder
½ tsp turmeric powder
Few curry leaves
Coarsely grind: (No need to add water)
½ cup coconut
½ tsp cumin seeds
1 tbsp oil (prefer coconut oil)
1 tsp mustard seeds
2-3 tbsp grated fresh coconut
2-3 whole red chili
2 sprig curry leaves
If you have cooked chickpeas in freezer, use it. Otherwise, soak chickpeas in water overnight and pressure cook for 2-3 whistles.
Cook yam, plantain in 1 cup water along with chili powder and salt till soft.
Add chickpeas, pepper powder and curry leaves and cook covered for a minute or two. (The mixture will be almost dry, but there should be some water left).
Add coconut mixture and mix well. Check salt and take off fire.
Heat oil and add mustard seeds.
When it splutters, add curry leaves and chilis.
Now add coconut and fry till the coconut becomes lightly golden in colour. Don’t fry till brown.
Put over kootu curry and mix.
Serve with hot rice.
Notes: Always cook extra chickpeas and store some in freezer.