Onam and Sadya are practically inseparable. The traditional Kerala feast fills a banana leaf with curries, vegetable preparations, pickles, chips and, of course, payasam. Kootu Curry has its own place
on that spread, thanks to its hearty texture and bold coconut-and-spice flavour.
The dish uses raw banana, yam and black chickpeas, while roasted coconut gives it a nutty flavour and plenty of character. It is thicker than many of the curries served with Sadya and works beautifully with a serving of Kerala matta rice.
Here’s how to make Kootu Curry at home.
Ingredients
- 1 cup raw banana, peeled and cubed
- 1 cup yam, peeled and cubed
- ½ cup black chickpeas, soaked overnight
- ½ teaspoon turmeric powder
- Salt, to taste
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper
- ½ teaspoon red chilli powder
- ½ cup grated coconut
- 1-2 green chillies
- 1 teaspoon mustard seeds
- 2 dried red chillies
- A few curry leaves
- 1-2 tablespoons coconut oil
- 1 teaspoon jaggery, optional
How To Make Kootu Curry
Start with the black chickpeas. Soak them overnight and pressure cook until tender. The chickpeas should be soft enough to bite into but firm enough to hold their shape. Drain them and keep aside.
Next, add the raw banana and yam to a pan. Add turmeric, salt and enough water to cook the vegetables. Cover the pan and cook until the vegetables turn tender. Do not let them cook down into a mash. You want the pieces to stay intact.
Now make the coconut mixture that gives Kootu Curry much of its flavour. Heat a pan and add the grated coconut, cumin seeds and black pepper. Roast everything over low heat until the coconut turns golden and smells nutty.
Add the green chillies and chilli powder, give everything a quick stir and take the pan off the heat.
Let the mixture cool slightly before grinding it with a little water. Keep the paste slightly coarse rather than completely smooth. That texture works better in the finished curry.
Add the cooked chickpeas to the pan with the vegetables and mix gently. Add the roasted coconut paste and stir everything together. If you like a hint of sweetness, add a little jaggery. Let the curry cook for a few minutes on low heat so the vegetables, chickpeas and coconut mixture can absorb the spices.
Now for the tempering. Heat coconut oil in a small pan and add mustard seeds. Once they start crackling, add the dried red chillies and curry leaves. Let them sizzle for a few seconds before pouring the tempering over the curry.
Give it one gentle mix and your Kootu Curry is ready.
The finished curry should be thick rather than watery. The raw banana and yam should remain soft but intact, while the black chickpeas add a hearty bite. The roasted coconut gives the dish a lovely nuttiness, with the chilli, pepper and cumin adding just enough heat.
Serve Kootu Curry with Kerala matta rice as part of your Onam Sadya, alongside dishes such as avial, sambar, thoran, rasam and pickles.
And save some room for payasam. An Onam Sadya without dessert is simply not negotiable.
