📝 About This Recipe
Hailing from the lush landscapes of Kerala, Kootu Curry is a cornerstone of the traditional Sadya feast, celebrated for its complex interplay of textures and deep, nutty aromas. This thick, hearty stew marries earthy elephant foot yam and sweet plantains with protein-rich black chickpeas, all enveloped in a toasted coconut paste. What sets this dish apart is the final flourish of 'Thenga Kothu'—shredded coconut browned to a deep mahogany—providing a smoky crunch that is truly addictive.
🥗 Ingredients
The Base
- 1/2 cup Black Chickpeas (Kala Chana) (soaked overnight and drained)
- 2 cups Elephant Foot Yam (Chena) (peeled and cut into 1/2 inch cubes)
- 1 cup Raw Plantain (Nendran) (peeled and cubed)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Black Pepper Powder (freshly ground)
- 1 teaspoon Jaggery (powdered or grated)
- 1 teaspoon Salt (adjust to taste)
The Coconut Paste
- 1 cup Grated Coconut (fresh or frozen)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 2-3 pieces Green Chilies (slit)
The Tempering and Garnish
- 2 tablespoons Coconut Oil (virgin coconut oil preferred for authenticity)
- 1 teaspoon Mustard Seeds
- 2 pieces Dried Red Chilies (broken)
- 2 sprigs Curry Leaves (fresh)
- 1/2 cup Grated Coconut (for roasting) (to be browned for the topping)
👨🍳 Instructions
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1
Begin by pressure cooking the soaked black chickpeas with 2 cups of water and a pinch of salt. Cook for about 5-6 whistles until they are tender but still hold their shape.
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2
In a heavy-bottomed pot or clay 'Uruli', add the cubed yam and raw plantain. Pour in just enough water to cover the vegetables.
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3
Add the turmeric powder, black pepper powder, and salt to the vegetables. Cover and cook on medium heat for 10-12 minutes until the vegetables are fork-tender.
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4
While the vegetables cook, prepare the coconut paste by grinding 1 cup of grated coconut, cumin seeds, and green chilies with a tablespoon of water into a coarse, thick paste.
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5
Once the vegetables are soft, add the cooked black chickpeas (along with any remaining cooking liquid) to the pot and stir gently.
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6
Incorporate the ground coconut paste into the vegetable-chickpea mixture. Stir well to combine all elements.
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7
Add the jaggery powder. This balances the heat from the pepper and the earthiness of the yam.
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8
Simmer the mixture on low heat for 5 minutes. The consistency should be thick and semi-dry, not runny like a sambar.
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9
In a separate small frying pan, heat 2 tablespoons of coconut oil for the tempering.
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10
Add mustard seeds and wait for them to pop. Then add the dried red chilies and fresh curry leaves, letting them sizzle for a few seconds.
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11
Add the remaining 1/2 cup of grated coconut to this tempering pan. Fry on medium-low heat, stirring constantly, until the coconut turns a beautiful, uniform golden brown.
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12
Pour this aromatic, toasted coconut tempering over the Kootu Curry. Do not stir it in immediately; let the aromas infuse for a minute.
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13
Gently fold the toasted coconut into the curry just before serving to maintain the textural contrast.
💡 Chef's Tips
Always use coconut oil for the most authentic flavor profile; other oils will lack the necessary depth. Ensure the yam and plantain are cut into uniform sizes so they cook at the same rate. Be patient when browning the coconut for the garnish—it can go from golden to burnt in seconds, so stir constantly. If you cannot find elephant foot yam, you can substitute with pumpkin or sweet potato, though the flavor will be slightly sweeter. Soaking the chickpeas for at least 8 hours is crucial for a creamy interior texture.
🍽️ Serving Suggestions
Serve hot as a side dish with Steamed Matta Rice (Red Rice) and a ladle of Ghee. Pairs beautifully with Kerala-style Parippu (dal) and a crispy Pappadam. Can be enjoyed with Malabar Parotta for a more indulgent meal. Serve alongside a cooling Pineapple Pulissery to balance the earthy spices. Complement the meal with a glass of spiced buttermilk (Sambharam).