Kerala Style Kootu Curry… made with Yam, Plantain and Black Chickpeas – A Sadya Delicacy…!
The word kootu means ‘a mix or combination’, and the recipe is a mix of different vegetables and chickpeas simmered in a coconut cumin gravy, and later topped with browned/fried coconut.
Its major highlight is the addition of fried coconut with curry leaves and dry red chilies, which adds a nice aroma and flavor to the dish.
Enjoy, Happy Cooking…!
INGREDIENTS
• 1 cup kadala / black chickpeas 
• 1 medium sized raw plantain (cut into cubes)
• 1 cup yam (cubed)
• ½ tsp turmeric powder
• ½ cup grated coconut
• ½ tsp cumin seeds
• 1 tbsp pepper powder
• 2 sprigs of curry leaves
• 2 dry red chilies
• 2 small shallots
• 1 tsp mustard seeds
• Coconut oil (as required)
• Salt (as required)
METHOD :
- Soak black chickpeas overnight. Pressure cook it with water for 3 to 4 whistles. Once cooled, drain the water and keep aside.
- In a separate pan, add the vegetables, turmeric powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary
- Meanwhile let’s grind:
- Grind ½ cup grated coconut with cumin seeds and peppercorns to a coarse paste, keep aside.
- Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
- To prepare the tempering : heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chilies , grated coconut , shallots and Roast the coconut until they turn golden brown.
- Pour this over the cooked curry & mix well.