Thursday, May 23, 2013

Koottu Curry (Black Chickpea in coconut gravy)

Kerala Sadhya Recipe - Koottu Curry
Serves - 5
Cooking Time - 30 Minutes(excluding soaking time)

  1. Black Chickpea (Kadala) - 1 cup
  2. Raw Plantain - 2 Medium
  3. Turmeric powder - 1/4 Tsp
  4. Red Chilly powder - 1 Tsp
  5. Pepper powder - 1/4 Tsp
  6. Salt - to taste

To Grind
  1. Grated Coconut - 1/2 cup
  2. Green chilly - 3
  3. Shallots (Cheriyaulli) - 15
  4. Cumin powder - 1/4 Tsp
  1. Coconut Oil - 3 Tbsp
  2. Grated Coconut - 1/2 cup
  3. Dry Red Chilly - 3
  4. Curry Leaves - 2 Sprigs
  5. Fenugreek seeds - 1/4 Tsp
  6. Mustard Seeds - 1/4 Tsp
  7. Pepper powder - 1/4 Tsp
  8. Red Chilly Powder - 1/4 Tsp

  • Soak chickpea with enough water overnight .
  • Peel clean and cut the raw plantains into small cubes.
  • Pressure cook chickpea, raw plantain with turmeric, chilly and pepper powder with little amount of salt. Cook for 5-6 whistles or till done.
  • In a mixer, grind the ingredients for grinding to a coarse paste.Add this to the cook chickpea - raw plantain and mix well.Let it boil and reduce. Remove from heat. Check salt.
  • In a pan heat oil for tempering, add coconut, fry until golden brown(Do not burn it).
  • Move the coconut to the side of the pan and add other ingredients one by one.
  • Pour this onto the curry.
  • Serve Warm.
Sending this to SIC–South Indian Cooking , @ Nivedhams, event by Anu's Healthy Kitchen

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