Thengai Varuthu Kottina Porichozhambu is one of my all-time favourite South Indian gravies. This Kerala-style recipe brings together the earthy flavours of raw banana (plantain) and black chickpeas with the richness of roasted coconut. The dish is made even more special by its unique combination of vegetables and legumes, creating a savoury, comforting curry that’s perfect for pairing with rice.
What is Thengai Varuthu Kottina Porichozhambu?
This hearty curry is made by cooking raw banana along with black chickpeas, and is enhanced with roasted coconut, which gives it a deep, aromatic flavor. The roasted coconut paste adds a creamy texture to the curry, making it a satisfying dish. While the primary combination in this recipe is plantain and black chickpeas, you can also prepare it with other variations. Some are plantain with cowpeas, plantain with chickpeas, yam with chickpeas, or even a combination of plantain, potato, and cowpeas. This flexibility makes the dish highly adaptable based on available ingredients.
Why You’ll Love Thengai Varuthu Kottina Porichozhambu
- Rich and Flavorful: The roasted coconut paste brings a depth of flavor, while the combination of raw banana and black chickpeas provides a hearty, wholesome texture.
- Versatile: Customize the dish with different vegetable and legume combinations, offering endless possibilities to suit your taste.
- Comforting and Filling: Enjoy the curry with hot steamed rice, making it a perfect comfort food for lunch or dinner.
- Not Made on a Regular Basis, but Always Devoured: Although not something made every day, this dish is so loved in our home that there’s never any leftovers once it’s made.
How to Enjoy Thengai Varuthu Kottina Porichozhambu
- With Rice: Serve it with hot rice and enjoy it with a crispy papad on the side. The combination is simply irresistible.
- As a Side Dish: This curry can also be paired with dosas, idlis, or chapatis.
- Perfect for Special Occasions: While it’s not made every day, it’s a special dish that can be made for celebrations or when you’re craving a comforting, flavourful curry.
Thengai Varuthu Kottina Porichozhambu
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
- 1/2 no Vaazhakkai Plantain
- 1 Cup Black Channa
- As req Salt
- A pinch Turmeric powder
For grinding
- 1 tsp Pepper
- 2 no Red chilli
- 2 tbsp Coconut
For Seasoning
- 1 tsp Mustard seeds
- 2 tsp Channa dhal
- 1 tsp Urad dhal
- 3/4 Cup Grated coconut
- few Curry leaves
- 1/4 tsp Asafoetida
- 2 tbsp Coconut oil
Instructions
- Soak the chickpeas in water for 6-8 hours/overnight.
- Cut the plantain into small cubes.
- Next day drain the water and pressure cook the plantain and cowpeas with little water, salt and turmeric powder.
- Grind pepper, red chilly, grated coconut with little water and keep aside.
- Finally in another kadai/pan add 2 tsp coconut oil, and splutter mustard seeds, channa dhal, urad dhal and curry leaves.
- Once they crack, add the grated coconut and fry until they turn golden brown or until you feel the smell of the coconut.
- In a kadai, add the pressure cooked vegetables.
- To this add the ground masala. Allow it to cook. Add water to adjust the consistency.
- Put these fried items in the vegetable mixture.
- Mix well and cook for five minutes.
- Serve it with hot rice and papadam.
INSTRUCTIONS
- Soak the chickpeas in water for 6-8 hours/overnight.
- Cut the plantain into small cubes.
- Next day drain the water and pressure cook the plantain and cowpeas with little water, salt and turmeric powder.
- Grind pepper, red chilly, grated coconut with little water and keep aside.
- Finally in another kadai/pan add 2 tsp coconut oil, and splutter mustard seeds, channa dhal, urad dhal and curry leaves.
- Once they crack, add the grated coconut and fry until they turn golden brown or until you feel the smell of the coconut.
- In a kadai, add the pressure cooked vegetables.
- To this add the ground masala. Allow it to cook. Add water to adjust the consistency.
- Put these fried items in the vegetable mixture.
- Mix well and cook for five minutes.
- Serve it with hot rice and papadam.
Thengai Varuthu Kottina Porichozhambu is a rich, flavourful South Indian curry that combines the goodness of raw banana and black chickpeas with the aromatic roasted coconut paste. With its versatility and heartwarming flavours, it’s no wonder that this dish is a favourite in South Indian households, especially in Kerala. Once you try it, you’ll understand why it never lasts long on the dining table!
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This is such a tempting curry Niranjana. Loaded with coconut and using brown chickpeas and plantain, it definitely is different from the way I prepare brown chickpea curry. Will have to give thengai varuthu kottina porichuzhambu a try.
Thank you aunty
Mmm I can imagine the aroma of the curry! Such a yum curry with chickpeas and plantains. Will definitely make thengai varuthu Kottina porichuzhamu a try. We will enjoy it.
Thank you Archana
both vazhakkai and kala channa are family favoruties. Cant wait to try this kerala style curry..
Thank you kalyani
Thengai varuthu kottina porichuzhambu Looks scrumptious. Love this flavourful and delicious curry. Can’t wait to try this.
Thank you Preethi…
An interesting curry from kerala cuisine niranjana !!
The use of coconut, brown chickpeas and plantain are looking awesome in this curry. Definitely a flavorful brown chickpea curry, I would love to give it a try !
Thank you so much Sasmita..