Kootukari
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.
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.