Kootu Curry

Ingredients

• - 400g black chickpea and raw banana
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Cook mixed vegetables: Cut 1 cup yam, raw banana and plantain into pieces. Parboil in salted water with turmeric until just tender. Drain.
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. 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. Add water: Add half cup water and salt. Simmer 5 minutes until flavours blend.
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: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.
8. Make toasted coconut: Dry roast 3 tbsp freshly grated coconut until deep golden brown.
9. Combine: Pour tempering over the kootu curry. Add the toasted coconut on top. Mix well.
10. Serve: Adjust salt. Kootu curry is thick and rich. It is a must-have in Onam sadhya. Serve with steamed rice.