KOOTU CURRY
A MILD, SWEET & SPICY THICK KERALA CURRY
Ingredients:
1) Raw, mature
Nendran banana – 200 gm.
2) Either ash gourd or Vellari (Kerala curry cucumber) – 200 gm.
3) Elephant foot
yam – 200 gm.
5) Cumin seeds
– 1 teaspoon
6) Black pepper
corns – ½ teaspoon
7) Black pepper
powder – ¼ teaspoon
8) Dry hot red
chilies – 6 Nos.
9) Dry Kashmiri
red chilies – 3 Nos.
10)
Medium sized coconut – 1
11)
Turmeric powder – ½ teaspoon
12)
Mustard seeds – ½ teaspoon
13)
Coconut oil – 1½ tablespoons
14)
Tender curry leaves – 3 sprigs
15)
Sugar – 1 tablespoon
16)
Salt – 1½ teaspoons
Optional
additional ingredient:
Ripe pumpkin – 200 gm. (see
note no. 5)
To Cook:
Soak the chickpeas overnight. Wash, drain and put in a
pressure cooker with double its volume of water. Set the cooker on high heat. When
you hear the second whistle, turn down the heat and cook for 5 minutes. Switch off
the heat and let cool naturally. Peel the ash gourd and the elephant foot yam. Wash
and cut into 15 mm. cubes. Cut off both the sharp tips of the Nendran banana. Wash
and cut it into 15 mm. cubes without removing the peel.
Put the diced vegetables and the cooked chickpeas with its
stock into a wide deep vessel. If the chickpea stock is very less, add a little
water, keeping in mind that you are preparing a thick semi-dry curry.
Add the turmeric powder and the salt. Set on high heat and
stir occasionally, checking to see that it does not stick to or burn at the
bottom. When it comes to a boil, turn down the heat.
In a small pan on low heat, roast the black pepper corns, the
cumin seeds and the dry hot red chilies for a minute. Switch off the heat.
Break the coconut. Cut out a third of the flesh from one of
the halves and use a sharp knife to slice it into tiny 2 mm. thick bits of 1
cm. width and the coconut flesh thickness for their length.
Remember to
keep an eye on the vegetables. Grate the rest of the whole
coconut.
Now take two thirds of the grated coconut and put it into the
food processor. Tip in all of the roasted spices. Without adding any water,
grind to fine thick powdery paste. By now, the vegetables should be cooked. Add
the sugar to the vegetables and stir well. Tip in the ground coconut paste. Sprinkle
the black pepper powder. Stir nicely till it is mixed well. Switch off the heat
and cover with a lid.
Cut the Kashmiri chilies into long thin strips. Set a small
pan on low heat. Throw in the mustard seeds. As soon as they are about to
finish popping, put in the finely cut coconut pieces. Stir till they turn light
brown. Now add the remaining grated coconut and stir. As soon as it turns a
beautiful golden brown, add the tender curry leaves together with the cut
Kashmiri chilies. Stir once, switch off and tip over the entire contents of the
pan into the curry.
Your kitchen will be filled with the nice nutty roasted aroma
of the coconut. Stir once and cover with lid. Serve hot or cold. Both are
equally delicious and so delightfully full of texture.
Enjoy!!!
Notes:
1)
Kootu curry is a compulsory side dish in marriage feasts and in festivals in Kerala.
2)
If brown
skin chickpeas are not available, you can use white skin chickpeas (Kabul) or
chickpea lentils.
3)
If you do
not have time to soak the chickpeas overnight, you can substitute them with
fresh tender green peas or frozen green peas. In either case, the cooker is not
necessary.
4)
For a
different flavor, cowpeas can also be used.
5)
If you love
pumpkins, you can include 200 gm. of ripe pumpkin with the other vegetables. This
will taste still better. I have not given pumpkin as an ingredient to kootu curry only because it is traditionally
not used in this curry.
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