A traditional, healthy, full of nutritious veggies loaded curry. Koottu Curry is a side-dish usually served as part of the traditional feast of Kerala, Sadya. It is a curry based dish with a few veggies and legumes.It is a mixture of black chickpeas or chana dal and combination of vegetables like ash gourd /winter melon, raw plantain/kaya, elephant yam /chena with ground coconut and spices.This is prepared in different styles in different parts of Kerala and it’s semi dry preparation.
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Bengal gram(Kadalaparippu) - 1/2 cup
- Vegetables - 1/4 kg
- Pumpkin(Mathanga) -
- Snake gourd(Padavalanga) -
- Long runner beans(Achinga/Payar) -
- Elephant Yam(Chena) -
- Cucumber(Vellarikka) -
- Inner flesh of drum stick(Muringakka) - 1/2 cup
- Grated Coconut - 3/4 cup
- Turmeric powder - 1/4 tsp
- Green chillies(split into 2) - 3 nos
- Salt(As reqd) -
- Ghee - 1 dsp
For seasoning:
- Coconut oil - 1/4 cup
- Mustard seeds - 1 tsp
- White gram dal - 2 dsp
- Dried red chillies(broken into 3, Kollamulaku) - 3 nos
- Curry leaves - 2 sprigs
Ingredients
For seasoning:
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Instructions
- Cook Bengal gram dal with salt and water to a thick gravy.
- Clean and cut the vegetables into small pieces.
- Par boil the vegetables by steaming.
- Grind 1/2 cup of grated coconut and mix it with turmeric powder and green chillies.
- Heat oil in a pan or a kadai.
- Splutter mustard seeds followed by white gram dal, dried red chillies and curry leaves.
- Add the cooked vegetables, salt and bengal gram dal. Saute well. 9)Heat 1 dsp of ghee in another pan.
- Fry 1/4 cup of grated coconut, till it becomes golden brown.
- Add this to the above vegetable curry and mix well.
- :- In this curry, a miscellaneous variety of vegetables and Bengal gram are used. The difference between this and `Aviyal` is that no tamarind is added.
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