Kootu Curry Karnataka

Ingredients

• - mixed dal and vegetable
• - 2 tbsp coconut or groundnut oil
• - Spices as required
• - Salt to taste
• - Fresh coriander to garnish

Method

1. Cook black chickpeas: Soak 1 cup black chickpeas overnight. Pressure cook with 2 cups water for 5-6 whistles until tender. Drain.
2. Prepare vegetables: Cut 1 cup mixed vegetables — yam, raw banana and plantain — into pieces. Parboil in salted water until just tender. Drain.
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. Cook coconut masala: In a pan combine cooked chickpeas and parboiled vegetables. Add coconut paste. Cook on medium heat 8 minutes.
5. Add water and seasoning: Add half cup water and salt. Simmer 5 minutes.
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. Add shallots to tempering: Add 8 sliced shallots. Fry until golden.
8. Make toasted coconut: Dry roast 3 tbsp fresh grated coconut until deep golden. Add to the kootu curry.
9. Combine: Pour tempering over the kootu curry. Mix well.
10. Serve: Adjust salt. Karnataka kootu curry is similar to Kerala kootu curry with a roasted coconut topping. Serve with steamed rice.