Kadala Kootu Curry/ Black Chickpeas Kootu Curry

 Kadala Kootu curry with Rice.

Kootu Curry was a favourite Sadya item. This dark, rich, roasted coconut dish had to be 'dry', i e, the chickpeas cooked but not mushy. This is the traditional, old school recipe. Erisseri and Kootu Curry are very similar. There are some essential difference's:

• 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

This recipe was delayed until tonight; will update the post tomorrow. This was clicked in the light of the evening lamp.
Ingredients

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
plus
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
Salt

For Tempering

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 

Method

1. Roast 1- 1 1.5 cups of grated coconut until reddish brown in colour and keep aside.
2. Grind 1/4 Cup of grated coconut coarsely and keep aside.
3. Cook the Black Chickpeas with salt and turmeric powder. 
4. Cook the Elephant Yams with turmeric and just enough water.
5. Drain excess water from the yams and the cooked chickpeas and mix together. 
6. Add the red chilli powder, the ground coconut and cook until the moisture evaporates.
7. Add 1 cube of  jaggery and  evaporate any excess water.
8. Add the dry roasted coconut and mix gently.

Tempering

1. Heat the Coconut Oil to smoking point.
2. Temper the mustard seeds, urad dal  and curry leaves.
3. 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.