Kerala Koottu Curry

Ingredientsfor 3 servings

• 100 g Kadala/Bengal gram/Black channa A handful
• 1 cup Yam and raw banana chopped into small cubes
• 1 tsp Pepper — crushed
• 1 tbsp Jaggery — grated
• Salt, to taste
• To be ground to a paste
• 3/4 cup Coconut — grated
• 1 tsp Cumin seeds (Jeerakam)
• For the tadka/seasoning
• 1 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 1/4 cup Coconut — grated

Preparation

1. Step 1

   Soak the kadala/channa overnight and cook in a pressure cooker till done.

2. Step 2

   Add the yam and raw banana cubes and cook for another whistle or till done.

3. Step 3

   Drain the water or cook till the water dries up because the curry has to be semi-solid.

4. Step 4

   Add crushed pepper, jaggery and salt to taste.

5. Step 5

   Let it boil.

6. Step 6

   Add the ground paste and give it a good stir.

7. Step 7

   Simmer.

8. Step 8

   Set a pan over medium heat and pour in the oil.

9. Step 9

   Let the mustard seeds crackle and cook curry leaves and coconut.

10. Step 10

    When the coconut goes golden brown colour, add it to the simmering curry and give a final stir.

11. Step 11

    Drizzle with some more coconut oil. Serve hot!