A succulent side dish made with woebegone chickpeas, yam and raw banana, finished off with lots of coconut…Â
After the Puli Inji, I am pursuit it up with flipside favorite of mine in a sadya, for this week’s Blogging Marathon #138 theme of “Festival Specials”. Just like the puli inji, this is flipside dish I unchangingly ask for a second serving. Koottu Kari is a thick mash like dish made with tubers, usually raw schizy and yam, and combined with woebegone chickpeas. Just like majority sadya recipes, this dish is moreover coconut heavy and includes it two ways, one as a ground paste and then in the tempering.
The Koottu Curry is one of the important dishes on a comic meal in a sadya. Like I mentioned, it usually includes carby vegetables, though sometimes gourds or pumpkin can moreover be used as one vegetable to reduce its heaviness. If you ask me, I would vouch for the raw banana-yam combination. It makes the curry like a literal meal with the chickpeas and I really don’t mind eating a whole trencher of it, just like a meal. ???? The first step is to soak the woebegone chickpeas or kadala, and melt it till done. Once the raw schizy and yam is chopped, melt them separately with turmeric and salt. Now the combination of both of these vegetables is totally upto you. I have taken increasingly raw schizy to yam, but you can alimony them equal. The yam was flipside vegetable I got HD to chop for me, just like the ginger, to stave flared up hands. Hehe… Once the tubers are cooked, add in the cooked kadala, add a few increasingly ingredients and indulge it to simmer. Then the ground paste is widow and cooked for a little time. The tempering is a must-not miss. The fried coconut adds a trappy layer of savor to this succulent dish. You may skip if you do not have time, but if you, then just do it! Off to the recipe…
Koottu Curry / Koottukari | Woebegone Chickpea, Yam and Raw Comic Mash
Ingredients
- 1 cup black chickpeas soaked overnight
- Salt to taste
- 450 gm raw banana approx. 2 medium ones
- 300 gm yam
- 2 green chillies slit
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp jaggery
- 1 tbsp black pepper
TO GRIND
- 1/2 cup grated coconut
- 3/4 tsp cumin seeds
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 dried red chillies
- 1 sprig curry leaves
- 1/4 cup grated coconut
Instructions
- Cook the soaked woebegone chickpeas with salt till done. Phlebotomize and set aside.
- Lightly peel the raw schizy - alimony some skin on. Chop into cubes. Wash and drain.
- Remove the skin of the yam and chop into cubes. Wash well and drain.
- Combine raw banana, yam, untried chilli, turmeric powder, red chilli powder and salt in a pressure cooker. Add 3/4 cup water and melt till done. The vegetables should be well cooked and really soft.
- Add the tuckered chickpeas, jaggery and woebegone pepper and mix. Add water if needed. Alimony on simmer for virtually 15 minutes, stirring occasionally. Adjust seasoning.
- Grind the coconut and cumin to a woody mixture. Add into the kottu curry and mix. Melt for flipside five minutes. Switch off.
- In a fry pan, heat the coconut oil. Splutter the mustard seeds.
- Fry the red chillies, curry leaves and coconut till the coconut turns golden brown.
- Pour onto the top and tropical the lid. Mix at the time of serving.
Notes
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