Kootu Curry Karnataka

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cook coconut masala: In a pan combine cooked chickpeas and parboiled vegetables. Add coconut paste. Cook on medium heat 8 minutes.

5. 5

   Add water and seasoning: Add half cup water and salt. Simmer 5 minutes.

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 to tempering: Add 8 sliced shallots. Fry until golden.

8. 8

   Make toasted coconut: Dry roast 3 tbsp fresh grated coconut until deep golden. Add to the kootu curry.

9. 9

   Combine: Pour tempering over the kootu curry. Mix well.

10. 10

    Serve: Adjust salt. Karnataka kootu curry is similar to Kerala kootu curry with a roasted coconut topping. Serve with steamed rice.