My favorite version of Kootu curry … try this recipe for the upcoming Onam sadya and it will be one of the best dishes you will make.
Ingredients (Serves 8 – 10)
1. Coconut oil – 1.5 tbsp
Whole urad dal – 3 tbsp
Grated coconut – 2 – 2.5 cup
2. Black kadala – 3/4 – 1 cup, cooked
OR
White chana / vella kadala – 1/3 cup, cooked
Dried green peas – 1/4 cup, cooked
3. Elephant yam / chena – 1 – 1.25 cup, cut into small cubes
Ethakka / raw banana – 1 – 1.25 cup, peeled and cut into small cubes
Vellarikka / yellow cucumber – 1/2 – 3/4 cup, peeled and cubed
Padavalanga / snake gourd – 3/4 cup, cut into small cubes
Carrot – 1/2 cup, chopped
4. Water – 2 cups or As required
5. Hing / asafoetida – 1 tiny pinch
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Curry leaves – 1 sprig
6. Salt – To taste
7. Coconut oil – 1 – 2 tsp
Method
1. Heat 1.5 tbsp coconut oil in a heavy-bottomed vessel/uruli and fry urad dal until light golden. Add grated coconut and stir-fry until browned, takes about 15 minutes. Transfer to a bowl and set aside.
2. In the same pan, add all the vegetables, water (water should be in the same level as that of the vegetables) and all the ingredients numbered 5 and 6. Mix well. Cover and cook until vegetables are done and water is mostly evaporated. Add cooked kadala and cook covered for a few more minutes. Add 1/2 tsp jaggery, ground black pepper, roasted coconut and mix well. Taste check for salt. Cook for a few minutes until dry. Add a tsp of coconut oil, few curry leaves and switch off. Set aside for 15 minutes. Serve with rice and other side-dishes.
Ingredients (Serves 8 – 10)
1. Coconut oil – 1.5 tbsp
Whole urad dal – 3 tbsp
Grated coconut – 2 – 2.5 cup
2. Black kadala – 3/4 – 1 cup, cooked
OR
White chana / vella kadala – 1/3 cup, cooked
Dried green peas – 1/4 cup, cooked
3. Elephant yam / chena – 1 – 1.25 cup, cut into small cubes
Ethakka / raw banana – 1 – 1.25 cup, peeled and cut into small cubes
Vellarikka / yellow cucumber – 1/2 – 3/4 cup, peeled and cubed
Padavalanga / snake gourd – 3/4 cup, cut into small cubes
Carrot – 1/2 cup, chopped
4. Water – 2 cups or As required
5. Hing / asafoetida – 1 tiny pinch
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Curry leaves – 1 sprig
6. Salt – To taste
7. Coconut oil – 1 – 2 tsp
Method
1. Heat 1.5 tbsp coconut oil in a heavy-bottomed vessel/uruli and fry urad dal until light golden. Add grated coconut and stir-fry until browned, takes about 15 minutes. Transfer to a bowl and set aside.
2. In the same pan, add all the vegetables, water (water should be in the same level as that of the vegetables) and all the ingredients numbered 5 and 6. Mix well. Cover and cook until vegetables are done and water is mostly evaporated. Add cooked kadala and cook covered for a few more minutes. Add 1/2 tsp jaggery, ground black pepper, roasted coconut and mix well. Taste check for salt. Cook for a few minutes until dry. Add a tsp of coconut oil, few curry leaves and switch off. Set aside for 15 minutes. Serve with rice and other side-dishes.
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