സദ്യ സ്റ്റൈൽ കൂട്ടുകറി | Sadya Special KoottuCurry

Cooked black chickpea- 1 cup
Raw banana – 1
Yam – 1 ½ cup
Ash gourd or cucumber – ½ cup
Curry leaves
Turmeric powder – ½ tbsp
Chilli powder – 1 tbsp + ½ tbsp
Pepper powder – 1 ½ tbsp
Water – to cook the vegetables
Coconut oil
Urad dal – 5 tbsp
Cumin seeds – ¾ tbsp
Grated coconut – 1 whole coconut
Jaggery – 2 small pieces
Salt

Hi everyone, today I am here with yet another Onam recipe, which is koottucurry.

To prepare the curry, we should first keep a cup of black chickpea cooked and ready.
Next, place a pan on the stove and add 1 ½ cup of diced yam, 1 diced raw banana, half a cup of diced cucumbers or ash gourd , a few curry leaves, half a tablespoon of turmeric powder a tablespoon of chilli powder and 1 ½ tablespoon of pepper powder.

If you are using frozen yam for the curry, take it out from the refrigerator and bring it to room temperature before starting to cook it. If you directly cook while it’s still cold, it might turn soggy.
Some people also use white chickpea or normal peas instead of black chickpea, the choice is yours.

While adding water to cook the vegetables, first add enough water to cover the vegetables and if the water does not seem enough, you can add more boiling hot water as needed to cook the vegetables.

After adding all these vegetables and spices to the pan, add enough water to cook the vegetables and give everything a good mix, add some salt to taste and let it cook on a medium flame while we roast the coconut that is needed for the curry..

Next, heat 2 tablespoons of coconut oil in a pan and roast 5 tablespoons of urad Dal until it turns golden brown, and then add a whole grated coconut, ¾ tablespoons of cumin seeds, a few curry leaves and roast until the coconut turns colour to golden, and then to brown.
Make sure to roast the coconut on a very low flame, else it might burn and have a smoky flavour.

Once the coconut turns the colour to brown, add half a tablespoon of chilli powder or as per your taste and then immediately turn off the flame and keep stirring so that the coconut and the chilli powder doesn’t burn from the heat of the pan.

After the coconut is done, take 4 tablespoons from the roasted coconut and grind it along with very little water in the smallest jar of a mixer grinder into a fine paste and set aside.

Meanwhile, check if all the vegetables are cooked through, and then add the coconut paste and two small pieces of jaggery and give everything a good mix.
At this stage, you can taste a curry and add more salt if required.

After mixing everything well, empty the roasted coconut from the pan into the curry and give everything a good mix.
After adding the coconut as well, the curry will thicken up into the perfect consistency.

Enjoy the koottucurry with tour sadya!!