Koottu curry is an item on the Kerala sadya menu which is different from "koottu", popular in Tamilnadu. It can be prepared using different combinations of vegetables and grams/dals like "raw banana - chana dal", "elephant yam - black chana", "cucumber, elephant yam, raw banana and black chana"etc.
INGREDIENTS
1. Chena ( elephant yam) cubed - 2 cups
2. Karutha kadala (black chick peas) - 1/2 cup
3. Turmeric powder - 1/2 tea spoon
4. Chilli powder - 1/2 tea spoon
5. Grated coconut - 1 cup
6. Cumin seeds - 1 pinch
7. Coconut oil - 2 table spoon
8. Mustard seeds - 1/2 tea spoon
9. Whole red chillis - 2
10. Curry leaves - 1 sprig
METHOD
1. Soak chick peas overnight and pressure cook for 10 minutes. Add cubed yam, chilli powder and 1/4 tea spoon turmeric powder and pressure cook again. Stop heating after the first whistle.
2. If you are using a pressure pan continue cooking in it. Otherwise transfer the yam - chick peas mixture into a pan.
3. Grind 3/4 cup of coconut coarsely with 1/4 tea spoon turmeric and cumin seeds. Add this to the pan and cover with yam - chick peas mixture. Close with a lid and cook on low heat for 3-4 minutes. Mix with a spoon.
4. Heat oil in a pan and splutter mustard seeds. Add red chillis, curry leaves and 1/4 cup coconut and fry well. Add to the koottu curry and mix.
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