Kannur Style Koottu Curry(Malabar Kootu Curry)

Koottu Curry is one among the Kerala Sadya dishes which is always served for marriages and festives like Onam and Vishu especially in Kannur. 'Koottu' means 'mix of items' and as the name suggests its a mix/combination of vegetables cooked together to form a dry curry or side dish. The simple looking koottu curry transforms into an awesome veggie delight with all the wonderful aroma and flavor it gets from the roasted coconut and curry leaves of the tempering. I love the smell when the coconut is roasted along with curry leaves and poured over the curry, the flavor it imparts is way too good, I start munching on it immediately :-) 

 

This is one of my personal favorite among Sadya dishes which I never get bored making or eating, give me a bowl of Kootu curry and boiled rice, I'm happy whole day. Same with hubby and kids. I'm so glad they love it too, another reason why I make it more often than just for Onam or Vishu. When I mention it as Kannur Koottu Curry you very well know, Kottu Curry has its own regional differences like many other Kerala dishes. This is my way of making Koottu Curry(without roasting coconut and coriander powder to grind) which I've been following since long. I believe the more simple you make the food, more tasty and healthy it is. So to all my wonderful readers, here is another delicious Kerala Sadya recipe for you, I hope you will make it this festive season. Enjoy with your loved ones!!!!! 

 

Ingredients:-

1. Bengalgram/Blackgram/Kaala Chana/Kadala - 1 cup
2. Plantain/Raw Banana/Pachakkaya - 2 cups
3. Yam/Chena cut into small cubes - 2 cups
4. Salt to taste
5. Turmeric powder -  ½ tsp
6. Water - 2 cups
7. Grated coconut - 1 cup
8. Fresh coarse ground pepper - 2 tbsp(or pepper powder)

For Tempering:-

1. Coconut oil - 2tbsp
2. Mustard seeds - 1 tsp
3. Urad dal - 2 tsp
4. Grated coconut - 2 or 3 tbsp
5. Curry leaves few
6. Whole dry red chilies - 3

Preparation Method:-

• Wash and clean the blackgram(kadala) and soak it overnight or or for around seven-eights hours.
• Pressure cook Kadala/Gram by adding turmeric powder, salt and water for five-seven whistles(when the first whistles comes reduce the heat to med and cook for another couple of whistles- this saves the consumption of gas and gram cooks well also)
• When the cooker releases the pressure, add the yam, plantain banana, 1tbsp of ground pepper and cook them in medium heat till yam and plantain is soft. You can pressure cook for one more whistle as well after adding the veggies.(do not add more water as we want the koottu curry dry)
• Meanwhile coarse grind the coconut and add it to the gram-plantain-yam mixture and stir well to mix.
• Cook till the water is fully absorbed and the koottu curry is dry(koottu curry becomes dry after even after you take them ff the stove). Set aside.
• Heat another small frying pan, pour coconut oil, crackle mustard, add urad dal, grated coconut, curry leaves and dry red chilly. Saute well till  coconut turn light brown(careful not to burn the coconut)
• Pour over the cooked koottu curry and mix well. Move to a serving dish and serve warm with boiled Rice.