Koottu Curry is a recently added item in Sadyas in Southern Kerala. In my home we usually don't prepare this item as a sadya dish, but in other ocassions. In Thiruvananthapuram side the Koottu curry is prepared with potato and Uzhunnu vada ( Urad dal fritters) or some times Soya chunks. In northern parts of Kerala, its made of Black whole chana (Karutha Kadala) along with yam or plantain or both seasoned with roasted coconut and onion which makes the dish so rich, aromatic and irresistible.....!!! I've made the Chana dal variety for our Onam Sadya.
INGREDIENTS
Black Whole Chana ( Karutha Kadala) - 3/4 Cup
Yam - 2-2 1/2 Cups
Green Chilli - 3-4 slit lengthwise
Pearl Onions - 1 Cup, Thinly sliced
Shredded Coconut - 3/4 Cup
Ginger - 1" piece, crushed nicely or grated
Turmeric powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt - As required
Mustard Seeds - 1tsp
Curry Leaves - 2 Twigs
Dried Red chillies -2
Oil - 2 Tbsp
METHOD
Soak the chana in water overnight. Pressure cook the chana with enough water and a little bit of salt. When it done remove the lid of the pressure cooker and add the yam (you can also add raw plantain if you like, but remember to reduce the amount of yam to 1 1/4 cup) Boil the yam along with the chana till the yam is completely done or somewhat mushy. Now add the ginger & spices and reduce the water. Adjust the salt.
Now in another pan heat oil and splutter mustard seeds, red chillies & curry leaves. To this add the sliced onions and saute till it becomes translucent. Add the shredded coconut and roast it to golden brown and till a nice aroma comes. Mix this roasted coconut mixture into the cooked chana- yam in a low flame and stir till its well combined. If there is any left over water in it let it dry out making the curry into a mushy state. If there is no water sprinkle very little water and cook in the low flame for 1 minute till the essence of the coconut mixture is completely absorbed by the curry. Switch off the heat and remove from the heat source. Let it stand closed for some time before serving so that it can infuse the aroma of the roasted coconut mixture.
INGREDIENTS
Black Whole Chana ( Karutha Kadala) - 3/4 Cup
Yam - 2-2 1/2 Cups
Green Chilli - 3-4 slit lengthwise
Pearl Onions - 1 Cup, Thinly sliced
Shredded Coconut - 3/4 Cup
Ginger - 1" piece, crushed nicely or grated
Turmeric powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt - As required
Mustard Seeds - 1tsp
Curry Leaves - 2 Twigs
Dried Red chillies -2
Oil - 2 Tbsp
METHOD
Soak the chana in water overnight. Pressure cook the chana with enough water and a little bit of salt. When it done remove the lid of the pressure cooker and add the yam (you can also add raw plantain if you like, but remember to reduce the amount of yam to 1 1/4 cup) Boil the yam along with the chana till the yam is completely done or somewhat mushy. Now add the ginger & spices and reduce the water. Adjust the salt.
Now in another pan heat oil and splutter mustard seeds, red chillies & curry leaves. To this add the sliced onions and saute till it becomes translucent. Add the shredded coconut and roast it to golden brown and till a nice aroma comes. Mix this roasted coconut mixture into the cooked chana- yam in a low flame and stir till its well combined. If there is any left over water in it let it dry out making the curry into a mushy state. If there is no water sprinkle very little water and cook in the low flame for 1 minute till the essence of the coconut mixture is completely absorbed by the curry. Switch off the heat and remove from the heat source. Let it stand closed for some time before serving so that it can infuse the aroma of the roasted coconut mixture.
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