Koottu curry is a famous Kerala Sadya recipe. It's a semi-sweet dry dish made with chana dal, ash gourd, elephant yam, roasted coconut, pepper, and jaggery. This dish is typically served with boiled rice and sambar, along with inji puli.
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Soak chana dal for half an hour.
Pressure cook the chana dal, elephant yam, turmeric, chilly powder, and salt on medium flame for 1 whistle.
Add ash gourd to the pressure cooker and cook for another whistle.
Once the pressure settles, open the cooker and set aside.
Grind the grated coconut with cumin seeds to a coarse paste.
Add the paste to the cooked vegetables and chana dal mix. Allow to boil on low flame.
Add crushed jaggery and boil for 1 minute. Remove from flame and set aside.
Heat oil in a pan, add mustard seeds. Once they pop, add urad dal, dry red chilly, and curry leaves.
Add the seasoning to the curry.
In another pan, add 2 tsp of oil and roast grated coconut on medium flame until it turns brown.
Add pepper powder to the roasted coconut and fry for a few more seconds.
Mix the roasted coconut into the curry.
Koottu curry is ready to serve.
Ensure the chana dal is soaked well to reduce cooking time.
Adjust the amount of jaggery to suit your taste preference.
Roast the coconut until it turns a deep brown for a richer flavor.
Can I use chickpeas instead of chana dal?
Yes, chickpeas can be used as an alternative to chana dal in this recipe.
What can I serve with Koottu Curry?
Koottu Curry is typically served with boiled rice and sambar, along with inji puli.
Can I use other vegetables in Koottu Curry?
Yes, you can use vegetables like raw banana and elephant yam.
Is Koottu Curry a sweet dish?
Koottu Curry is a semi-sweet dish due to the addition of jaggery.
What is the role of roasted coconut in the recipe?
Roasted coconut adds a rich flavor and texture to the dish.
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