Trissur Style Koottu Curry (With Chana Dal)

Trissur style koottu curry

Ingredients (Serves 8 – 10)

1. Elephant yam / chena – 1.5 cup, cut into small cubes

Ethakka / raw plantain – 1 small, peeled and cut into small cubes (optional)

Kumbalanga / winter melon – 1 cup, cubed

Kadala parippu / chana dal – 1/2 cup, soaked in enough water for 1 hour

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – To taste

Curry leaves – 1 sprig

Water – As required (About 1 cup)

2. Jaggery – 1 – 2 pinches

3. Grated coconut – 3/4 – 1 cup

Cumin seeds – 1/4 tsp

Whole black pepper corns – 1/2 tsp

4. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2, broken

Whole urad dal – 1 tsp

Grated coconut – 3/4 cup

Curry leaves – 1 sprig

Method

1. Pressure cook all the ingredients numbered 1 for 1 whistle. Open the lid after 10 – 15 minutes. Cook for a few minutes until moisture is almost evaporated.

2. Meanwhile grind grated coconut adding cumin seeds and black pepper corns. Add it to the cooked vegetables. Mix well and cook for a few minutes.

.3. In a small pan, heat 1.5 tbsp coconut oil over medium heat. Splutter mustard seeds and fry dried red chilies and urad dal. Stir until urad dal turns golden. Add grated coconut and fry until reddish brown. Add a few curry leaves and stir well. Pour this over the prepared curry. Mix well. Add a pinch of jaggery and a few curry leaves. Mix well. Set aside for 15 minutes. It will thicken as it rests. Serve with rice and other side-dishes.

Trissur style koottu curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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