Kootu curry

Ingredients

Main:

Brown chickpeas – 1 cup (soaked 8 hrs)

Raw banana – 1 (peeled & cubed)

Elephant yam (Chena) – 1 cup (cubed)

Kashmiri chilli powder – 1 tsp

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Salt – to taste

Curry leaves – 2 sprigs

Coconut oil – 2–3 tbsp

To Grind:

Grated coconut – 1 cup

Garlic – 2 cloves

Green chilli – 1

Cumin powder – ½ tsp

Black pepper powder – ¼ tsp

Method

Cook the chickpeas

Drain the soaked chickpeas.

In a pressure cooker, add chickpeas, enough water, and a pinch of salt.

Pressure cook until 3/4 done (about 3–4 whistles).

Cook the vegetables

Add the cubed yam and raw banana to the cooker with the chickpeas.

Add turmeric powder, chilli powders, salt, and just enough water to cover.

Cook until the vegetables are soft but not mushy.

Prepare the coconut mix

Grind grated coconut, garlic, green chilli, cumin powder, and pepper powder into a coarse paste (do not make it too smooth).

Combine

Add the ground coconut mixture to the cooked chickpeas and vegetables.

Mix gently and simmer for 3–4 minutes until the raw smell disappears.

Final touch

Drizzle coconut oil on top.

Tear curry leaves and add for aroma.

Mix once, cover, and let it rest for a few minutes before serving.

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