Kootu Curry Recipe: Kootu curry, also known as koottukari or kootu kari, is a hearty curry dish made with a variety of vegetables and legumes. Commonly included vegetables are yam, ash gourd, carrots, snake gourd, pumpkin, or plantains, paired with black chickpeas (kala chana) or bengal gram (chana dal). This flavorful dish holds significance in the grand vegetarian feast of sadya during the Onam festival and is cherished for its vegan and gluten-free nature.
My familiarity with Kerala cuisine runs deep, thanks to my father’s Kerala roots. Having spent time in Kerala, I’ve had the privilege of indulging in its diverse vegetarian fare, a culinary journey often missed in bustling cities like Mumbai.
At home, we celebrate Onam in a simple yet meaningful manner. On this occasion, my mother prepares a selection of dishes traditionally served in the Onam Sadhya, including Kerala sambar, thoran (vegetable stir fry), avial (mixed vegetable coconut-curd based curry), Erissery (pumpkin & black-eyed peas curry), kichadi (raita), parippu (dal), Kalan (sour vegetable-based curry), sambaram (spiced buttermilk), and naranga achar (lemon pickle). Kootu Curry Recipe
We source banana chips and papadums from local Kerala shops to accompany the meal, while desserts like Chana Dal Payasam, Rice Payasam, or Moong Dal Payasam add a sweet note to the festivities.
Despite my Kerala heritage, I’ve realized that I haven’t fully showcased the cuisine I grew up with on my website. To rectify this, I plan to share more Kerala recipes this year. Although Punjabi cuisine often takes precedence at home due to my in-laws’ preferences, I aim to strike a balance by featuring a wider range of culinary delights, including those from Kerala.
Ingredients: Kootu Curry Recipe
For cooking black chickpeas:
- 1/3 cup black chickpeas
- 1/4 teaspoon salt
- 1.5 cups water
For cooking veggies:
- 1 to 1.25 cups raw banana (plantain)
- 1 cup elephant foot yam (suran)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black pepper powder
- 1.5 cups water
- 1/2 teaspoon salt, or to taste
- 1 teaspoon jaggery (optional)
- 1/4 cup water (optional, added later)
For coconut paste:
- 1/2 cup grated fresh coconut
- 1 teaspoon cumin seeds
- 2 dry red chilies
- 1/2 cup water for grinding coconut paste
For tempering kootu curry:
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (husked and split black gram)
- 8 to 10 curry leaves
- 1 dry red chili
- 1/3 cup grated fresh coconut
Instructions: Kootu Curry Recipe
Soaking and cooking black chickpeas:
- Rinse 1/3 cup black chickpeas thoroughly in water, then soak them in enough water for 8 hours or overnight.
- Before cooking, drain the soaked chickpeas and transfer them to a pressure cooker.
- Add 1/4 teaspoon salt and 1.5 cups of water to the pressure cooker.
- Cover and pressure cook for 10 minutes or until you hear 12 to 14 whistles on medium flame.
- Check if the chickpeas are cooked after the pressure settles. If not, add about 1/2 cup water and cook for more time if needed.
Cooking veggies:
- While the chickpeas are cooking, peel, rinse, and chop the raw banana and elephant foot yam.
- In a pan, add the chopped banana and yam along with turmeric powder, black pepper powder, and salt.
- Pour in 1.5 cups of water, cover, and cook the veggies on low to medium flame. Stir occasionally and add more water if needed.
Preparing coconut paste:
- In a grinder jar, combine 1/2 cup fresh grated coconut, cumin seeds, and dry red chilies.
- Add 1/2 cup water and grind to a semi-fine paste. Set aside.
Making kootu curry:
- Once the veggies are cooked, add the cooked chickpeas to the pan.
- Evaporate any excess water by cooking without the lid until only a little water remains.
- Stir in the coconut paste and, if necessary, add 1/4 cup water to adjust the consistency.
- Optionally, add 1 teaspoon jaggery and bring the curry to a boil. Cook until the raw taste of coconut and red chilies dissipates. Then, remove from heat and set aside, stirring occasionally.
Tempering for kootu curry:
- In a separate frying pan, heat coconut oil and add mustard seeds and urad dal.
- Once the mustard seeds crackle and the urad dal turns golden, add curry leaves and dry red chili.
- Fry until the chili changes color and the curry leaves become crisp.
- Add grated coconut and sauté until golden.
- Pour this mixture over the kootu curry and mix well. Allow the flavors to meld for a few minutes.
Conclusion:
Kootu Curry Recipe is a delightful South Indian dish cherished for its rich flavors, nutritional benefits, and cultural significance. Its hearty combination of vegetables and legumes makes it a wholesome meal suitable for festive occasions and everyday dining alike. With its versatility and adaptability, Kootu Curry remains a favorite among those seeking a taste of authentic South Indian cuisine.
FAQs about Kootu Curry Recipe
What is Kootu Curry?
Kootu Curry, also known as koottukari or kootu kari, is a traditional South Indian dish made with a variety of vegetables and legumes. It is typically prepared using a combination of vegetables like yam, ash gourd, carrots, snake gourd, pumpkin, or plantains, along with black chickpeas (kala chana) or bengal gram (chana dal). The dish is characterized by its thick curry base and is popularly served during festive occasions like Onam in Kerala.
What makes Kootu Curry special?
Kootu Curry is renowned for its rich flavors and nutritional value. It incorporates a diverse range of vegetables and legumes, providing a wholesome and balanced meal. Additionally, it is vegan and gluten-free, catering to a wide range of dietary preferences. Its significance in traditional festivals like Onam adds to its cultural importance and popularity.
How do you prepare Kootu Curry?
To prepare Kootu Curry, start by soaking and cooking black chickpeas until tender. Meanwhile, cook a combination of vegetables like raw banana and elephant foot yam with turmeric, black pepper, salt, and water until soft. Prepare a coconut paste by grinding fresh coconut, cumin seeds, and dry red chilies with water. Combine the cooked chickpeas and vegetables, then stir in the coconut paste. Optionally, add jaggery for sweetness. Finally, temper the curry with mustard seeds, urad dal, curry leaves, dry red chili, and grated coconut for added flavor.
What are some variations of Kootu Curry?
While the basic recipe for Kootu Curry remains consistent, there are variations in the choice of vegetables and spices used. Some recipes may include additional ingredients like drumsticks, beans, or pumpkin. The spicing can also vary based on regional preferences, with some versions adding more or fewer chilies for heat. Additionally, the consistency of the curry may be adjusted by varying the amount of water or coconut paste added.
How is Kootu Curry served?
Kootu Curry is typically served as a main dish accompanied by steamed rice. It can also be enjoyed with traditional South Indian breads like appam or dosa. Garnishing with freshly chopped cilantro or curry leaves adds a burst of freshness to the dish. Leftovers can be stored in the refrigerator and reheated before serving for future meals.
