Kootu Curry

🔥 Prep

• Peel the 1 pc Raw Banana and 150 g Yam, then cut both into 1-inch cubes.
• Rinse 50 g Black Chickpeas thoroughly and soak in water for 6–8 hours or overnight.
• Measure out 100 g Grated Coconut, 1 tsp Cumin Seeds, 1 tsp Black Pepper, 1 tbsp Jaggery, 1.25 tsp Salt, 2 tbsp Coconut Oil, 1 tsp Mustard Seeds, and 10 pcs Curry Leaves.

🔥 Cook

• 1. Drain the soaked chickpeas and pressure cook with 2 cups water and 0.5 tsp Salt for 4–5 whistles or 15 minutes on medium heat until soft but holding shape. Set aside.
• 2. In a heavy-bottomed pot, add the cubed yam, raw banana, 0.5 cup water, 0.5 tsp Salt, and a pinch of turmeric (optional). Cover and cook on medium heat for 10–12 minutes until vegetables are fork-tender but not mushy. Drain excess water and set aside.
• 3. While vegetables cook, heat a small pan over low heat. Add 100 g Grated Coconut, 1 tsp Cumin Seeds, and 1 tsp Black Pepper. Dry roast for 5–7 minutes, stirring constantly, until the coconut turns golden brown and aromatic. Cool completely.
• 4. Transfer the roasted coconut mixture to a blender, add ¼ cup water, and grind to a smooth, thick paste.
• 5. In the same pot used for vegetables, combine the cooked chickpeas, cooked vegetables, ground coconut paste, 1 tbsp Jaggery, and remaining 0.25 tsp Salt. Mix gently, adding ¼–½ cup water if needed for a semi-thick consistency.
• 6. Simmer the curry on low heat for 5–7 minutes, stirring occasionally, until the raw flavor of the paste disappears and the curry thickens. Turn off heat.
• 7. For tempering, heat 2 tbsp Coconut Oil in a tadka pan over medium heat. Add 1 tsp Mustard Seeds and let them splutter for 10 seconds.
• 8. Add 10 pcs Curry Leaves and fry for 5 seconds until crisp. Immediately pour the tempering over the prepared Kootu Curry. Cover with a lid for 2 minutes to infuse flavors.

🔥 Serve

• Serve hot as a side dish in a traditional Kerala Sadya (feast) alongside steamed Matta rice, Sambar, and Rasam.
• Pair with Papadam and Inji Thayir (ginger yogurt) for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water before serving.