Kootukari, also known as Kootu Curry, is a traditional Kerala-style preparation made using vegetables and legumes. Raw banana and black chickpeas are commonly used, along with freshly ground coconut and spices. The cooked ingredients are combined and finished with a fragrant coconut tempering.
Ingredients
Kootukari, also known as Kootu Curry, is a traditional Kerala-style preparation made using vegetables and legumes.
The main ingredients for this traditional Kootukari recipe are
- Raw banana, Black chickpeas (kala chana), Pumpkin, plantain, Fresh coconut, Cumin seeds, Black pepper or dry red chillies, Turmeric powder, Jaggery, Salt, Coconut oil, Mustard seeds and curry leaves for tempering
The combination of raw banana and black chickpeas makes this dish filling and nutritious, while coconut and coconut oil give it its characteristic Kerala flavour.
How to Make Kootukari
The black chickpeas are soaked and cooked until soft. Raw banana is cooked separately with turmeric and salt. A freshly ground coconut and spice mixture is then added along with the cooked chickpeas and banana. A small amount of jaggery adds a subtle sweetness that balances the spices.
The dish is finally tempered in coconut oil with mustard seeds, curry leaves and coconut, giving the Kootukari its delicious roasted aroma.
Kootukari for Kerala Sadya
Kootukari is an important Kerala Sadya recipe and pairs beautifully with rice and other traditional Sadya dishes. It is commonly prepared for Onam, Vishu and other festive occasions.
The combination of vegetables, legumes, coconut and spices makes Kootukari a comforting and flavourful addition to a traditional festive meal.
Why You Will Love This Recipe
- Traditional Kerala-style recipe
- Perfect for Kerala Sadya
- Made with wholesome ingredients
- Naturally vegetarian
- A delicious combination of raw banana and black chickpeas
- Flavoured with coconut and coconut oil
- Perfect for festivals and special occasions
Kootukari
Equipment
- 1 Pressure cooker
- 1 Pan
Ingredients
- 100 gm Yam
- A small piece Ash gourd
- 1/2 no Plantain
- 1/4 tsp Black pepper powder
- 1/4 tsp Turmeric powder
- As req Salt
- 2 tsp Red chilli powder
- 1 tbsp Jaggery
- To cook Water
To Grind
- 3 tbsp Coconut
- 1/2 tsp Cumin
- few Curry leaves
- To grind Water
To Temper
- 2 tbsp Coconut oil
- 1/2 tsp Mustard
- 1/2 tsp Cumin
- 2 tbsp Urad dal
- few tbsp Curry leaves
- 1/2 no Coconut
Instructions
- Chop the vegetables into medium-sized cubes. I have used yam, ash gourd and plantain.
- Soak the black chickpeas for about 7 hours. Drain the water and cook the black chickpeas separately until soft.
- Add the chopped vegetables to a pressure cooker along with turmeric powder, red chilli powder, black pepper powder and salt.
- Add the required amount of water and pressure cook until the vegetables are well cooked.
- Once the pressure releases, open the cooker and add the cooked black chickpeas. Mix gently.
- To prepare the coconut paste, add coconut, cumin seeds and a few curry leaves to a mixie jar. Add a little water and grind to a fine paste.
- Add the ground coconut paste to the cooked vegetables and mix well.
- Add jaggery and mix everything together. Bring it to a gentle boil.
- For the tempering, heat coconut oil in a separate pan. Add mustard seeds and allow them to splutter.
- Add cumin seeds, urad dal and curry leaves. Keep the flame on medium and sauté until the urad dal turns golden brown.
- Add the shredded coconut and sauté until it turns golden brown and aromatic.
- Pour the tempering over the cooked Kootukari and mix well.
- Delicious Kootukari is ready to serve!
- Serve hot with rice and papad.
INSTRUCTIONS
- Chop the vegetables into medium-sized cubes. I have used yam, ash gourd and plantain.
- Soak the black chickpeas for about 7 hours. Drain the water and cook the black chickpeas separately until soft.
- Add the chopped vegetables to a pressure cooker along with turmeric powder, red chilli powder, black pepper powder and salt.
- Add the required amount of water and pressure cook until the vegetables are well cooked.
- Once the pressure releases, open the cooker and add the cooked black chickpeas. Mix gently.
- To prepare the coconut paste, add coconut, cumin seeds and a few curry leaves to a mixie jar.
- Add a little water and grind to a fine paste.
- Add the ground coconut paste to the cooked vegetables and mix well.
- Add jaggery and mix everything together. Bring it to a gentle boil.
- For the tempering, heat coconut oil in a separate pan. Add mustard seeds and allow them to splutter.
- Add cumin seeds, urad dal and curry leaves. Keep the flame on medium and sauté until the urad dal turns golden brown.
- Add the shredded coconut and sauté until it turns golden brown and aromatic.
- Pour the tempering over the cooked Kootukari and mix well.
- Delicious Kootukari is ready to serve!
Serving Suggestions
Serve Kootukari warm with Kerala matta rice and other Sadya dishes. It also tastes delicious with simple steamed rice and can be enjoyed as part of an everyday South Indian meal.
If you enjoy traditional Kerala cuisine, this easy Kootukari recipe is definitely worth trying at home.
