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Main Course

Kerala Style Koottu Curry

Kerala Style Koottu Curry holds an indispensable part in Sadhya meals which is greatly relished by the Malayalee population. This is an authentic, tasty and styled simple dish that is very wholesome.

Ingredientsfor 3 servings

250 g Snakegourd Padavalanga
250 g Elephant yam Chena
250 g Cucumber Vellarikka
250 g Raw plantain Pacchakkai
250 g Longrunner beans Achinga
250 g Long Brinjal Vazhuthananga
250 g Black kadala — soaked in water and kept overnight
Turmeric powder A pinch
Salt, to taste
1/2 Of Coconut — grated
4 - Dry red chillies (Kollamulaku)
8 nos Peppercorns Kurumulaku
Curry leaves, to taste
1/2 Of Coconut — grated
1 tsp Black gram (Uzhunnuparippu)
1/2 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
2 tbsp Coconut oil

Preparation

Step 1
For preparing the delicious dish, first cook black kadala along with turmeric powder and salt in a pressure cooker.
Step 2
Add the chopped vegetables along with turmeric powder and salt into the cooked kadala.
Step 3
Allow the vegetables to get cooked.
Step 4
Grind together coconut, red chillies and peppercorns into a coarse form.
Step 5
Add the ground paste into the cooked vegs.
Step 6
Allow it to boil.
Step 7
When it starts to boil high, take it off the heat and add curry leaves.
Step 8
Heat up a pan and fry the grated coconut, till it turns brown.
Step 9
Add the above fried coconut into the curry and Stir everything together thoroughly.
Step 10
Warm the oil in a pan or a kadai.
Step 11
Add black gram, dry red chillies and mustard seeds.
Step 12
When they allow to crackle, add this seasoning into the above curry.
Step 13
Serve the dish hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Style Koottu Curry

Kerala Style Koottu Curry holds an indispensable part in Sadhya meals which is greatly relished by the Malayalee population. This is an authentic, tasty and styled simple dish that is very wholesome.

Ingredientsfor 3 servings

250 g Snakegourd Padavalanga
250 g Elephant yam Chena
250 g Cucumber Vellarikka
250 g Raw plantain Pacchakkai
250 g Longrunner beans Achinga
250 g Long Brinjal Vazhuthananga
250 g Black kadala — soaked in water and kept overnight
Turmeric powder A pinch
Salt, to taste
1/2 Of Coconut — grated
4 - Dry red chillies (Kollamulaku)
8 nos Peppercorns Kurumulaku
Curry leaves, to taste
1/2 Of Coconut — grated
1 tsp Black gram (Uzhunnuparippu)
1/2 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
2 tbsp Coconut oil

Preparation

Step 1
For preparing the delicious dish, first cook black kadala along with turmeric powder and salt in a pressure cooker.
Step 2
Add the chopped vegetables along with turmeric powder and salt into the cooked kadala.
Step 3
Allow the vegetables to get cooked.
Step 4
Grind together coconut, red chillies and peppercorns into a coarse form.
Step 5
Add the ground paste into the cooked vegs.
Step 6
Allow it to boil.
Step 7
When it starts to boil high, take it off the heat and add curry leaves.
Step 8
Heat up a pan and fry the grated coconut, till it turns brown.
Step 9
Add the above fried coconut into the curry and Stir everything together thoroughly.
Step 10
Warm the oil in a pan or a kadai.
Step 11
Add black gram, dry red chillies and mustard seeds.
Step 12
When they allow to crackle, add this seasoning into the above curry.
Step 13
Serve the dish hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.