How to make Kootu Kari - Yam, raw banana and chana dal cooked with a spicy coconut masala - a dish from Kerala.
This recipe is contributed by Member Priya Rajan.
Main Ingredients : Yam (सूरन), Raw banana (कच्चा केला)
Cuisine : Kerala
Course : Main Course Vegetarian
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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
For more recipes related to Kootu Kari checkout Undhiyo, Suran Aloo Subzi, Eriseri, Suran Kuttu . You can also find more Main Course Vegetarian recipes like Saloni, Kaale Chane Aur Laal Saag Ki Subzi, Tindli Moongfali, Enchiladas.
Kootu Kari Recipe Card
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kootu Kari Recipe
Yam 150 grams
Raw banana cubed 2 medium millilitres
Salt to taste
Turmeric powder 1 teaspoon
Split Bengal gram (chana dal) boiled 100 grams
Jaggery (gur) 25 grams
Coconut grated 4 tablespoon
Red chilli powder 1 teaspoon
Black peppercorns 1 teaspoon
Coconut oil 3 tablespoon
Mustard seeds 1 teaspoon
Dried red chillies broken 4
Split Bengal gram (chana dal) 1 teaspoon
Curry leaves 10-12
Coconut 1 1/2 cup
Method
Step 1
Boil the yam and raw bananas in a little water with a pinch of salt and turmeric powder.
Step 2
Combine together grated coconut, red chilli powder and black peppercorns and grind into a coarse paste. Use very little water if required.
Step 3
Add this powder to the yam and raw bananas alongwith the chana dal and jaggery. Mix well and simmer for four to five minutes.
Step 4
Heat coconut oil in a non-stick pan. Add mustard seeds, dried red chillies, urad dal and curry leaves. When the seeds splutter, add fresh coconut and saute on medium heat till golden.
Step 5
Add this to the yam-banana mixture and stir to mix. Cook till curry is thick. Serve hot with rice and sambhar.
Also try out these recipes from Kerala Cuisine like Gajarachi Pachadi, Alleppey Vegetable Curry, Cucumber Pachdi, Kaikari Ishtew.
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