Koottu-curry – Irresistible aroma of roasted coconut marries yam and black chickpeas!

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

A combo of one or two vegetables cooked with black chickpeas and flavored with the irresistible aroma of roasted grated coconut. Depending on the regional differences, variations are possible in the selection of vegetables and the consistency as well. At my place, this dish is prepared with yam and black chickpeas and it is a semi-dry preparation and this is the method followed at home:

Ingredients: (Approx.) To Cook:

• ½ cup Kadala/Black chickpeas, soaked overnight
• ½ - ¾ cup chena/yam, chopped into small pieces
• 1 inch piece of ginger, finely chopped
• 3-4 Indian green chillies, chopped
• ¼ tsp turmeric powder
• Salt to taste
• 1 ½ cups water

To Roast:

• ¾ cup grated coconut
• 3-4 small red-pearl onions, thinly sliced
• ½ tsp mustard seeds
• 2-3 dry red chillies
• 1 sprig of curry leaves
• 1 tbsp coconut oil

Directions:

• Heat oil in a shallow pan, splutter mustard seeds and dry red chillies; add the thinly sliced onions and sauté till it is translucent. Add curry leaves and coat well with oil and onions and then add the grated coconut and roast till it is brown and keep aside.
• Pressure cook ½ cup soaked Kadala/Black chickpeas, with 1 ½ cups of water and enough salt, till it is well-cooked and soft. (Note: It usually takes about 6-7 whistles for me.)
• Add chopped chena/yam, ginger, green chillies, turmeric powder, salt to this cooked Kadala/Black chickpeas, and cook until it is soft. Add little water if required. Once yam is cooked, add the roasted coconut mixture to this, give a gentle stir and switch off the stove. This is somewhat a semi-dry preparation. Serve with rice!

Luv
Shn

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