Kerala

Kootu curry

Name: Kootu curry
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 6 servings
Cuisine: Kerala
Ingredients: 1/3 cup soaked kala chana, dry (black chickpeas); 1 cubed raw banana (green plantain); 1 1/2 cups cubed elephant foot yam; 1 cup divided fresh grated coconut; 1/2 tsp cumin seeds; 1 tsp black pepper; 3 dried red chilli; 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 tsp jaggery; 1 2/3 cups water; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 3 sprigs curry leaves; Salt, to taste

Chickpeas, raw banana and yam with roasted coconut. The sadya dish everyone fights over.

50 minTime

4 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The fought over curry1 chapter · 1 min read

Make it your way

Grandma's wayBlack chana, yam, raw banana and roasted coconut.

The original

220kcalsame

4 gproteinsame

7 gfibresame

50minutessame

Kootu curry as served at a Kerala sadya.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)⅓ cup, soaked

Raw banana (green plantain)1, cubed

Elephant foot yam1½ cups, cubed

Fresh grated coconut1 cup, divided

Cumin seeds½ tsp

Black pepper1 tsp

Dried red chilli3

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Jaggery1 tsp

Water1⅔ cups

Coconut oil2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Pressure cook soaked black chana with salt for 5 whistles. Cook banana and yam with turmeric, chilli powder and salt until tender.
2Grind two thirds of the coconut with cumin and pepper to a coarse paste. Add to vegetables with chana and jaggery, simmer 5 minutes.
3In coconut oil, splutter mustard, urad dal, red chillies and curry leaves. Add remaining coconut and roast until golden brown.
4Pour the roasted coconut over the curry and mix.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kootu curry

Chickpeas, raw banana and yam with roasted coconut. The sadya dish everyone fights over.

50 minTime

4 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The fought over curry1 chapter · 1 min read

Make it your way

Grandma's wayBlack chana, yam, raw banana and roasted coconut.

The original

220kcalsame

4 gproteinsame

7 gfibresame

50minutessame

Kootu curry as served at a Kerala sadya.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)⅓ cup, soaked

Raw banana (green plantain)1, cubed

Elephant foot yam1½ cups, cubed

Fresh grated coconut1 cup, divided

Cumin seeds½ tsp

Black pepper1 tsp

Dried red chilli3

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Jaggery1 tsp

Water1⅔ cups

Coconut oil2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Pressure cook soaked black chana with salt for 5 whistles. Cook banana and yam with turmeric, chilli powder and salt until tender.
2Grind two thirds of the coconut with cumin and pepper to a coarse paste. Add to vegetables with chana and jaggery, simmer 5 minutes.
3In coconut oil, splutter mustard, urad dal, red chillies and curry leaves. Add remaining coconut and roast until golden brown.
4Pour the roasted coconut over the curry and mix.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kootu curry

Make it your way

Ingredients

Method

Kootu curry

Make it your way

Ingredients

Method

Make it a meal