Kootu Curry (Kootu Kari), a popular Kerala Delicacy! Its a thick stew made with black chickpeas, raw banana, yam and coconut paste enriched with pepper, jaggery and a flavorful tempering. This kootu kari is an integral part of Onam Sadya! It is usually served with hot rice along with Parippu Curry. Since its a mild comforting dish, a spicy Inji Puli would be a perfect accompaniment for this curry. The vegetables used for making this kootu kari may differ in each house hold. Some of them use ash gourd and yellow pumpkin too. But most common or must vegetables are Raw banana and Yam along with black chickpeas.
SEE Also : Onam Sadhya Recipes
Tips for making Kootu Kari:
- Soak black chickpeas over night or atleast for 8 hours. Alternately you can soak chickpeas in hot boiling water for 2 hours and pressure cook with a pinch of baking soda.
- Instead of black chickpeas, we can also use chana dal. But traditionally black chickpeas is used for this curry.
- Be generous in using coconut for this curry. Freshly grated coconut is recommended.
- We can add red chili powder while cooking vegetables to spice up this curry.
- We can also use ash gourd, yellow pumpkin also with raw banana and yam.
- Adding pepper and jaggery is optional. Some places of Kerala uses pepper and jaggery and make this curry mildly sweet.
- Always temper kerala delicacys' with coconut oil for the authentic taste.
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Recipe Card for Kootu Curry Recipe | Kerala Style Kootu Kari Recipe:
Kootu Curry Recipe | Kerala Style Kootu Kari Recipe
Equipments Needed
- Pressure Cooker
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 80kcal
Kootu curry is a Sadya Delicacy. A popular thick stew made with black chana, raw banana, yam and coconut spice paste along with coconut oil based tempering. Learn here how to make this Kootu Kari with step by step pictures and instructions.
Print Recipe
Ingredients
- 2 Pinch Turmeric Powder
- ½ Cup Black Chickpeas
- 2 Raw Banana
- 100 gms Yam (Senai)
- 1½ teaspoon Salt Adjust as needed
- ½ teaspoon Pepper Powder
- 1 teaspoon Grated Jaggery
For Grinding
- ½ Cup Grated Coconut
- 1 teaspoon Cumin Seeds
- 1 Green Chili
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 2 Red Chili
- Few Curry leaves
- 1 tablespoon Grated Coconut
Instructions
- Wash and soak the black chickpeas in water over night or atleast for 8 hours.
Preparing Vegetables
- Peel and cube the raw banana and Yam. Wash thoroughly and soak in water till we are ready to cook.
Cooking Chickpeas
- Drain water from soaked chickpeas. Add ½ teaspoon salt. Also add fresh water to soak the chickpeas. Take it in pressure cooker.
- Pressure cook for 4-5 whistles. Set this cooked chickpeas aside.
Cooking Vegetables
- Take the cubed raw banana and yam in a heavy bottomed pan. Add pinch of turmeric and ½ cup of water. Allow the vegetables to cook till they are soft and tender.
Grinding Process
- While the veggies are getting cooked, take the grated coconut, cumin seeds and green chili in a mixer jar.
- Grind everything to a thick smooth paste.
Finishing Kootu Kari
- When the vegetables are cooked, add the cooked chick peas to the pan. Give a good mix.
- Then add the coconut spice paste and stir well. Add salt, pepper powder and jaggery. Give a good mix.
- Allow the kootu curry to boil and then swtich off the flame.
Tempering
- In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili, curry leaves and mix well. Finally add grated coconut and fry the coocnut till they are golden brown.
- Add this tempering to the Kootu Curry.
Serving
- Relish this delicious Kootu Curry with hot steaming rice!
Video
Nutritional Info
Nutrition Facts
Kootu Curry Recipe | Kerala Style Kootu Kari Recipe
Amount Per Serving (0.33 Cup)
Calories 80
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 15g5%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
- Wash and soak the black chickpeas in water over night or atleast for 8 hours.
PREPARING VEGETABLES
- Peel and cube the raw banana and Yam. Wash thoroughly and soak in water till we are ready to cook.
COOKING CHICKPEAS
- Drain water from soaked chickpeas. Add ½ teaspoon salt. Also add fresh water to soak the chickpeas. Take it in pressure cooker.
- Pressure cook for 4-5 whistles. Set this cooked chickpeas aside.
COOKING VEGETABLES
- Take the cubed raw banana and yam in a heavy bottomed pan. Add pinch of turmeric and ½ cup of water. Allow the vegetables to cook till they are soft and tender.
GRINDING PROCESS
- While the veggies are getting cooked, take the grated coconut, cumin seeds and green chili in a mixer jar.
- Grind everything to a thick smooth paste.
FINISHING KOOTU KARI
- When the vegetables are cooked, add the cooked chick peas to the pan. Give a good mix.
- Then add the coconut spice paste and stir well. Add salt, pepper powder and jaggery. Give a good mix.
- Allow the kootu curry to boil and then swtich off the flame.
TEMPERING
- In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili, curry leaves and mix well. Finally add grated coconut and fry the coocnut till they are golden brown.
- Add this tempering to the Kootu Curry.
SERVING
- Relish this delicious Kootu Curry with hot steaming rice!
