Kootu Curry

Method

1. 1

   Cook black chickpeas: Soak 1 cup kadala (black chickpeas) overnight. Pressure cook with 2 cups water for 5-6 whistles until tender. Drain.

2. 2

   Cook mixed vegetables: Cut 1 cup yam, raw banana and plantain into pieces. Parboil in salted water with turmeric until just tender. Drain.

3. 3

   Make coconut paste: Blend 1 cup fresh grated coconut, 3 dried red chillies, 1 tsp cumin and 1 tsp coriander seeds to a smooth paste.

4. 4

   Cook coconut paste: In a pan add cooked chickpeas and vegetables. Add coconut paste and mix well. Cook on medium heat 8-10 minutes.

5. 5

   Add water: Add half cup water and salt. Simmer 5 minutes until flavours blend.

6. 6

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

7. 7

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.

8. 8

   Make toasted coconut: Dry roast 3 tbsp freshly grated coconut until deep golden brown.

9. 9

   Combine: Pour tempering over the kootu curry. Add the toasted coconut on top. Mix well.

10. 10

    Serve: Adjust salt. Kootu curry is thick and rich. It is a must-have in Onam sadhya. Serve with steamed rice.