Koottu Curry (Black Chickpea in coconut gravy)

Kerala Sadhya Recipe - Koottu Curry

Serves - 5

Cooking Time - 30 Minutes(excluding soaking time)

  
Ingredients

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

Tempering

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

Preparation

• 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