Koottu Curry (Mixed Vegetable)

Posted in INDIAN, KERALA, KERALA SADYA, VEGAN

Kerala Sadya Koottu Curry

Koottu Curry, mixed vegetables with roasted coconut. Traditional Koottu Curry is a combination (koottu) of peas and vegetables. Onam, Vishu Sadya special Kootyu Curry is flavourful, aromatic and delicious.  This nutritious semidry side dish is served as an accompaniment to rice.

Traditional Kerala Sadya Koottu Curry recipe is prepared in different combinations of vegetables and peas in different parts of Kerala. It can be made with different combinations of chickpeas, cow peas, yam, ash gourd, potato and raw plantain (banana) with roasted coconut and spices.

INGREDIENTS

  1. Black Chick Peas (Black Kadala) – 1 cup (cooked) *
  2. Cow Peas (Van Payar / Olan Beans) – 1 cup (cooked) *
  3. Potato – 1 cup, diced
  4. Raw Plantain (Ethakka) – 1 cup, diced
  5. Onion – ½ cup, finely chopped
  6. Ginger – 1 tbsp, coarsely ground or finely chopped
  7. Garlic – 1 tbsp, coarsely ground or finely chopped
  8. Chilli Powder – 1 ½ tsp (coarsely ground or fine powder)
  9. Turmeric Powder – ¼ tsp
  10. Garam Masala – ¼ tsp (optional)
  11. Pepper Powder -1 ½ tsp
  12. Water – 1 cup
  13. Coconut Oil – 1 tbsp
  14. Mustard Seeds – 1 tsp
  15. Dried Red Chillies – 2 (cut into pieces)
  16. Curry leaves – 1 sprig
  17. Salt – as required.

COCONUT TEMPERING

  1. Coconut Oil – 1 tbsp
  2. Grated Coconut – 1 cup
  3. Curry leaves – 1 sprig

METHOD : HOW TO MAKE OLAN

  1. Chickpeas : Soak ½ cup black chickpeas (kadala) overnight and pressure cook adding enough water. After the first whistle, simmer and cook chickpeas for another 20 minutes in low flame. (Or follow the usual cooking methods, cook until chickpeas is properly done). Wait until all steam has escaped. Once the pressure settles, open the lid. Strain the chickpeas and keep it aside. Chick peas should not be over cooked; it should hold its shape.
  2. Olan Beans : Pressure cook ½ cup olan beans with enough water. After the first whistle, simmer and cook the beans for another 2-3 minutes in low flame. Wait until all steam has escaped. Once the pressure settles, open the lid. Strain the beans and keep aside. Olan beans should not be over cooked; it should hold its shape.
  3. Roasted Coconut Mix : Heat 1 tbsp coconut oil and dry roast 1 cup grated coconut till it turns golden brown colour. Add 1 sprig curry leaves and roast for few more minutes and keep it aside.
  4. Heat 1 tbsp coconut oil in a heavy bottom pan over a medium heat. When hot, but not smoking, add mustard seeds and 1 sprig curry leaves. Saute for a while, when mustard seeds pops and sizzle, add the sliced onions.
  5. Reduce flame to medium-low and fry the onions until the onions turn golden brown and soft. Add coarsely ground ginger and garlic. Saute till the raw smell goes.  It will take about 10-15 minutes to saute the onion, ginger and garlic.
  6. Add chilli powder, turmeric powder and garam masala to the onion mix and saute for 3-4 minutes. Fry until the mixture turns a dark reddish brown and the spice powders are well roasted and fragrant.
  7. Add diced potato, raw plantain and 1 cup water to this mixture. Stir well, bring it to a boil and simmer till it’s cooked well. Add cooked chick peas and olan beans to this and mix well. Add salt, mix well and cook for couple of minutes.
  8. Add 1.5 tsp pepper powder, mix well. Next, add the tempered roasted coconut mixture and mix well and cook for a while and turn off heat. Cover with a tight lid and leave it aside, so that the flavours get locked in the curry.

GUTTANS TIPS

  • *CHICK PEAS QUANTITY : ½ cup dry chick peas yields 1 cup cooked chick peas.
  • *OLAN BEANS QUANTITY : ½ cup dry olan beans yields 1 cup cooked beans.
  • MEASURING TOOLS USED :  240 ml cup, 15 ml tablespoon and 5 ml teaspoon.

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