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Main Course

Kerala Easy Koottu Curry

A traditional, healthy, full of nutritious veggies loaded curry. Koottu Curry is a side-dish usually served as part of the feast of Kerala, Sadya.

Ingredientsfor 10 servings

1/2 cup Bengal gram (Kadalaparippu)
1/4 kg Vegetables
Pumpkin(Mathanga
Snake gourd(Padavalanga
Runner beans(Achinga/Payar
Elephant yam(Chena
Cucumber(Vellarikka
1/2 cup Inner flesh of drum stick Muringakka
3/4 cup Coconut — grated
1/4 tsp Turmeric powder
3 nos Green chillies split into 2
Salt, to taste
1 Dsp Ghee
1/4 cup Coconut oil
1 tsp Mustard seeds
2 Dsp White gram dal
3 nos Dried red chillies broken into 3 (Kollamulaku)
2 sprig Curry leaves

Preparation

Step 1
Cook Bengal gram dal with salt and water to a thick gravy.
Step 2
Clean and cut the vegetables into small pieces.
Step 3
Par boil the vegetables by steaming.
Step 4
Grind 1/2 cup of grated coconut and mix it with turmeric powder and green chillies.
Step 5
Warm the oil in a pan or a kadai.
Step 6
Let the mustard seeds crackle followed by white gram dal, dried red chillies and curry leaves.
Step 7
Add the ground coconut mixture and cook for sometime, till the water dries up.
Step 8
Add the cooked vegetables, salt and bengal gram dal. cook well. 9)Heat 1 dsp of ghee in another pan.
Step 9
Fry 1/4 cup of grated coconut, till it becomes golden brown.
Step 10
Add this to the above vegetable curry and Stir everything together thoroughly.
Step 11
In this curry, a miscellaneous variety of vegetables and Bengal gram are used. The difference between this and `Aviyal` is that no tamarind is added.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Main Course

Kerala Easy Koottu Curry

A traditional, healthy, full of nutritious veggies loaded curry. Koottu Curry is a side-dish usually served as part of the feast of Kerala, Sadya.

Ingredientsfor 10 servings

1/2 cup Bengal gram (Kadalaparippu)
1/4 kg Vegetables
Pumpkin(Mathanga
Snake gourd(Padavalanga
Runner beans(Achinga/Payar
Elephant yam(Chena
Cucumber(Vellarikka
1/2 cup Inner flesh of drum stick Muringakka
3/4 cup Coconut — grated
1/4 tsp Turmeric powder
3 nos Green chillies split into 2
Salt, to taste
1 Dsp Ghee
1/4 cup Coconut oil
1 tsp Mustard seeds
2 Dsp White gram dal
3 nos Dried red chillies broken into 3 (Kollamulaku)
2 sprig Curry leaves

Preparation

Step 1
Cook Bengal gram dal with salt and water to a thick gravy.
Step 2
Clean and cut the vegetables into small pieces.
Step 3
Par boil the vegetables by steaming.
Step 4
Grind 1/2 cup of grated coconut and mix it with turmeric powder and green chillies.
Step 5
Warm the oil in a pan or a kadai.
Step 6
Let the mustard seeds crackle followed by white gram dal, dried red chillies and curry leaves.
Step 7
Add the ground coconut mixture and cook for sometime, till the water dries up.
Step 8
Add the cooked vegetables, salt and bengal gram dal. cook well. 9)Heat 1 dsp of ghee in another pan.
Step 9
Fry 1/4 cup of grated coconut, till it becomes golden brown.
Step 10
Add this to the above vegetable curry and Stir everything together thoroughly.
Step 11
In this curry, a miscellaneous variety of vegetables and Bengal gram are used. The difference between this and `Aviyal` is that no tamarind is added.