Kadala Kootu curry with Rice.
- Cumin is not used in Kootu Curry.
- Split Pigeon Peas/ tuvara parippu/ tuvar dal is also not used
- Grated Coconut is roasted liberally in coconut oil.
- Urad Dal/ Split Black Gram is also used in the tempering mix.
- Dried Red Chillies are not used in tempering
I cup of black chickpeas, soaked for 6-8 hours.
*1 cup of Elephant Yams-fresh or frozen, cubed to the size of chickpeas [ in Malayalam, "samam-samam"] ; or 1/2 cup of dried black chickpeas, soaked for 6-8 hours
1/4 cup of grated coconut
1- 1 1/2 cups of grated coconut or more
1 tsp of red chilli powder/according to taste
1/4 tsp turmeric powder
1 cube of Jaggery
1 tbsp of Mustard Seeds
1 - 1 1/2 tbsps of crushed Urad Dal / Split Black Gram seeds
1 stem of Curry Leaves
**2-3 tbsps Coconut Oil
- Roast 1- 1 1.5 cups of grated coconut until reddish brown in colour and keep aside.
- Grind 1/4 Cup of grated coconut coarsely and keep aside.
- Cook the Black Chickpeas with salt and turmeric powder.
- Cook the Elephant Yams with turmeric and just enough water.
- Drain excess water from the yams and the cooked chickpeas and mix together.
- Add the red chilli powder, the ground coconut and cook until the moisture evaporates.
- Add 1 cube of jaggery and evaporate any excess water.
- Add the dry roasted coconut and mix gently.
- Heat the Coconut Oil to smoking point.
- Temper the mustard seeds, urad dal and curry leaves.
- Pour over the Kootu Curry.
* Yams will help in keeping this dish moist; chickpeas tend to become hard as they cool down.
* *For feasts/ Sadya, Coconut Oil is generously used in the recipe.
This goes to Susan's My Legume Affair, 50th Edition.