Kootu curry recipe with step-by-step photographs – kootu curry also called koottukari or kootu kari is a thick curry based mostly dish made with just a few veggies and legumes. The veggies which might be added are yam, ash gourd, carrots, snake gourd, pumpkin or plantains. The legumes added are black chickpeas (kala chana) or bengal gram (chana dal). This dish can also be one of many essential dishes within the grand vegetarian feast of sadya throughout Onam pageant. This recipe is vegan and glluten-free too.
Kerala delicacies is just not new to me. Since my dad is from Kerala, I’ve had the chance to savor one of the best of the vegetarian delicacies from Kerala. I’ve stayed additionally in Kerala for a couple of month and I did get an opportunity to discover native flavors, which isn’t attainable in case you dwell in Mumbai or every other metropolis.
Onam pageant is well known at my house in a easy means. On onam, my mother makes a few of the recipes which might be served in onam sadhya like Kerala sambar, thoran (veggie stir fry), avial (combine veggie coconut-curd based mostly curry), Erissery (pumpkin & black eyed peas curry), kichadi (raita), parippu (dal), Kalan (bitter veggie based mostly curry), sambaram (spiced buttermilk) and naranga achar (lemon pickle).
After all the banana chips and pappadums are bought from native Kerala retailers. For dessert, it’s both a Chana Dal Payasam, Rice Payasam or Moong Dal Payasam.
Although being from Kerala, I’ve not executed justice to the delicacies which I’ve grown up having – within the sense I should not have many recipe from the Kerala delicacies posted on the web site.
So this yr I plan so as to add some extra recipes. Typically at house Punjabi meals takes priority over different cuisines as my in-laws are Punjabi. That is additionally the rationale that the weblog has most Punjabi and North Indian recipes.
Kootu curry is greatest served with rice. You may accompany a thoran by the facet together with some papaddums and lemon pickle or mango pickle.
Step-by-Step Information
The right way to make koottukari or kootu curry
Soaking and cooking black chickpeas
1. Rinse ⅓ cup black chana (black chickpeas) in contemporary water a few occasions after which soak them in a bowl in sufficient water for 8 hours or in a single day.
2. Earlier than cooking, drain all of the water. Add the black chickpeas in a stovetop stress cooker together with ¼ teaspoon salt.
3. Pour 1.5 cups water.
4. Cowl and stress prepare dinner on medium warmth for 10 minutes or 12 to 14 whistles. Relying on the standard of the chickpeas it could take much less or extra time to prepare dinner. So do use your previous expertise in cooking chickpeas if you’re utilizing the identical model.
At occasions some high quality of chickpeas, takes solely 3 to 4 whistles to prepare dinner and at occasions extra.
5. When the stress settles down, then solely open the lid and test if the chickpeas are cooked. If not, then add about ½ cup water and prepare dinner for some extra time. Drain the water and preserve them apart.
Cooking veggies for kootu curry
6. When the chickpeas are cooking, you possibly can peel, rinse and chop plantain (uncooked banana) and elephant foot yam (suran).
You’ll need 1 to 1.25 cups chopped plantain and 1 cup chopped elephant foot yam. Add them in a pan.
7. Add ¼ teaspoon turmeric powder and ¼ teaspoon black pepper powder. Additionally add ½ teaspoon salt or add as required.
8. Subsequent add 1.5 cups water.
9. Cowl the pan with a lid and prepare dinner the veggies on a low to medium warmth.
10. In between whereas cooking, do test and stir the veggies. If the water dries up, you possibly can add some extra water.
For coconut paste
11. When the veggies are cooking, you possibly can put together the coconut paste. In a grinder jar take ½ cup contemporary grated coconut, 1 teaspoon cumin seeds and a couple of dry purple chilies (damaged and seeds eliminated).
12. Add ½ cup water and grind to a semi high quality paste. Maintain apart.
Making kootu curry
13. As soon as the yam and plantain are cooked, its time so as to add the cooked chickpeas. If there may be any water within the pan, then evaporate it by cooking with out lid. There must be no water or little or no water within the pan (about 95% of water ought to get evaporated).
14. Add the cooked chickpeas.
15. Then add the coconut paste.
16. Add about ¼ cup water provided that required and if the curry is simply too thick. Combine nicely.
17. Add 1 teaspoon jaggery. Including jaggery is non-compulsory and may be skipped.
18. Deliver the kootu curry to a boil. You must prepare dinner until the uncooked style of coconut and purple chilies go away. Then swap off the warmth.
Cowl and preserve apart. Do stir at intervals. Examine the style and add extra salt if required.
For tempering kootu curry
19. In a tadka pan or a small frying pan, warmth 2 tablespoons of coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
20. Let the mustard seeds crackle and the urad dal flip golden. Stir typically for uniform cooking.
21. Then add 10 to 12 curry leaves and 1 dry purple chili.
22. Fry until the purple chilies change coloration and the curry leaves change into crisp.
23. Subsequent add â…“ cup contemporary grated coconut.
24. Combine the coconut very nicely with the remaining tempering elements and proceed to saute stirring typically.
25. Saute until the coconut turns golden.
26. Add this combination to the kootu curry.
27. Combine very nicely. Cowl and preserve apart for some minutes for the flavors to mingle.
28. Serve kootu curry scorching with steamed rice.
If you’re searching for extra Kerala recipes then do test:
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Kootu Curry | Koottukari Recipe
Kootu curry also called koottukari or kootu kari is a curry based mostly dish with just a few veggies and legumes. it is without doubt one of the essential dishes of onam sadhya.
Prep Time 20 minutes
Cook dinner Time 20 minutes
Complete Time 40 minutes
for cooking black chickpeas
for tempering kootu curry
Stop your display screen from going darkish whereas making the recipe
soaking and cooking black chickpeas
Rinse â…“ cup black chana (black chickpeas) in water a few occasions after which soak in sufficient water for 8 hours or in a single day.
Earlier than cooking, drain all of the water. Add the chana in a stress cooker together with ¼ teaspoon salt.
Pour 1.5 cups water. Cowl and stress prepare dinner for 10 minutes or 12 to 14 whistles on medium flame.Â
Relying on the standard of chana it could take much less or extra time to prepare dinner. So do use your previous expertise in cooking chana if you’re utilizing the identical model. At occasions some high quality of chickpeas, takes solely 3 to 4 whistles to prepare dinner and at occasions extra.
When the stress settles down open the lid and test if the chickpeas are cooked. If not, then add about ½ cup water and prepare dinner for some extra time.
cooking veggies
When the chickpeas are cooking, you possibly can peel, rinse and chop plantain (uncooked banana) and elephant foot yam (suran). You’ll need 1 to 1.25 cups chopped plantain and 1 cup chopped elephant foot yam. Add them in a pan.
Add ¼ teaspoon turmeric powder and ¼ teaspoon black pepper powder. Additionally add ½ teaspoon salt or add as required.
Subsequent add 1.5 cups water.
Cowl the pan with a lid and prepare dinner the veggies on a low to medium flame.
In between whereas cooking, do test and stir the veggies. If the water dries up, you possibly can add some extra water.
for coconut paste
When the veggies are cooking, you possibly can put together the coconut paste. Take ½ cup contemporary grated coconut , 1 teaspoon cumin seeds and a couple of dry purple chilies (damaged and seeds eliminated) in a grinder jar.
Add ½ cup water and grind to a semi high quality paste. Maintain apart.
making kootu curry
As soon as the yam and plantain are cooked, its time so as to add the cooked chickpeas. If there may be any water within the pan, then evaporate it by cooking with out lid. There must be no water or little or no water within the pan (about 95% of water ought to get evaporated).
Add the cooked chickpeas.
Then add the coconut paste.
Add about ¼ cup water provided that required and if the curry is simply too thick. Combine nicely.
Add 1 teaspoon jaggery. Including jaggery is non-compulsory and may be skipped.
Deliver the curry to a boil. You must prepare dinner until the uncooked style of coconut and purple chilies go away. Then swap off the flame. Cowl and preserve apart. Do stir at intervals.
tempering for kootu curry
In a tadka pan or a small frying pan, warmth 2 tablespoons coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
Let the mustard seeds crackle and the urad dal flip golden. Stir typically for uniform cooking.
Then add 10 to 12 curry leaves and 1 dry purple chili.
Fry until the purple chilies change coloration and the curry leaves change into crisp.
Subsequent add â…“ cup contemporary grated coconut.
Combine the coconut very nicely with the remaining tempering elements and proceed to saute stirring typically.
Saute until the coconut turns golden.
Add this combination to the kootu curry.
Combine very nicely. Cowl and preserve apart for some minutes for the flavors to mingle.
Serve kootu curry with steamed rice.
Vitamin Information
Kootu Curry | Koottukari Recipe
Quantity Per Serving
Energy 275 Energy from Fats 126
% Every day Worth*
Fats 14g22%
Saturated Fats 11g69%
Sodium 463mg20%
Potassium 677mg19%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 8g9%
Protein 5g10%
Vitamin A 690IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6 1mg50%
Vitamin C 54mg65%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 55mg6%
Vitamin B9 (Folate) 283µg71%
Iron 2mg11%
Magnesium 51mg13%
Phosphorus 101mg10%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie eating regimen.
This Kootu Curry put up from the archives, initially printed in September 2017 has been up to date and republished on January 2023.
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