Sadya Style Mixed Vegetable Koottu Curry With Video

Koottu curry sadya

Ingredients (Serves 8 – 10)

1. Coconut oil – 1.5 tbsp

Whole urad dal – 3 tbsp

Grated coconut – 2 – 2.5 cup

Curry leaves – 1 sprig

2. Ghee – 1/4 tsp

Whole pepper corns – 1/2 tsp

3. White chana – 1/3 cup, soaked in enough water for 8 hrs and cooked until soft

Green peas – 1/4 cup, soaked in enough water for 8 hrs

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

Ethakka / raw banana – 1 cup, peeled and cut into small cubes

Vellarikka / yellow cucumber – 1/2 cup, peeled and cubed

Padavalanga / snake gourd – 3/4 cup, cut into small cubes

Carrot – 1/2 cup, sliced thickly

5. Water – As required

6. Hing / asafoetida – 1 tiny pinch

Jaggery – 3/4 tsp or to taste

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Curry leaves – 1 sprig

7. Salt – To taste

8. Coconut oil – 1 – 2 tsp


1. Heat a few drops of ghee in a small pan and fry 1/2 tsp whole pepper corns. Switch off. Crush in a mortar and pestle and set aside.

2. Heat 1.5 tbsp coconut oil in a heavy-bottomed vessel/uruli and fry urad dal until golden. Add grated coconut and stir-fry until browned, takes about 15 minutes. Transfer to a bowl and set aside.

3. In the same pan, add all the vegetables, white chana, green peas, water (water should be in the same level as that of the vegetables) and all the ingredients numbered 6. Mix well. Cover and cook until vegetables are done and water is mostly evaporated. Add the ground black pepper, roasted coconut and mix well. 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.

Recipe courtesy – here

Koottu Curry - Sadya Style

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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