- cup black chana (black chickpeas)
- ▢ ¼ teaspoon salt
- ▢ 1.5 cups water
- ▢ 1 to 1.25 cups plantain (raw banana)
- ▢ 1 cup elephant foot yam (suran)
- ▢ ¼ teaspoon turmeric powder
- ▢ ¼ teaspoon black pepper powder
- ▢ 1.5 cups water
- ▢ ½ teaspoon salt or add as required
- ▢ 1 teaspoon jaggery – optional
- ▢ ¼ cup water added later – optional
- cup grated fresh coconut
- ▢ 1 teaspoon cumin seeds
- ▢ 2 dry red chilies
- ▢ ½ cup water for grinding coconut paste
For Tempering Kootu Curry
- ▢ 2 tablespoons coconut oil
- ▢ ½ teaspoon mustard seeds
- ▢ ½ teaspoon urad dal (husked and split black gram)
- ▢ 8 to 10 curry leaves
- ▢ 1 dry red chili
- ▢ ⅓ cup grated fresh coconut
- a tadka pan or a small frying pan, heat 2 tablespoons coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
- Let the mustard seeds crackle and the urad dal turn golden. Stir often for uniform cooking.
- Then add 10 to 12 curry leaves and 1 dry red chili.
- Fry till the red chilies change color and the curry leaves become crisp.
- Next add ⅓ cup fresh grated coconut.
- Mix the coconut very well with the remaining tempering ingredients and continue to saute stirring often.
- Saute till the coconut turns golden.
- Add this mixture to the kootu curry.
- Mix very well. Cover and keep aside for some minutes for the flavors to mingle.
- Serve kootu curry with steamed rice.
