Vada Kootucurry (Serves 4)

Every malayali is familiar with Kootucurry which is traditionally prepared with ‘kadala’ and is a must in” SADYA”. There is marked regional differences in the ingredients and the way Kootucurry is prepared. Given below is one such variant exclusive to the sadyas in Thiruvanathapuram.

For making Vadas

Urad dal ½ cup
Whole black peppercorns ½ tsp
Salt as needed
Oil for frying

Preparation

Soak urad dal for at least 4 hours. Grind the soaked dal without water to a smooth consistency. Add the peppercorns and salt.

Heat oil in a pan for frying the vadas. Take a spoonful of batter and drop into oil. Fry until a reddish brown color is attained. Drain excess oil to a paper towel. Repeat until the batter is finished. Keep aside.

For making Kootucurry

Red onions 1 no, big, diced
Shallots 5 nos, sliced
Green chilly 3 nos, slit
Garlic 2 pods, sliced
Potato 2 small, cubed
Cocunut milk ½ cup
Red chilly powder 1 ½ tsp
Coriander powder 3 tsp
Turmeric powder ¼ tsp
Garam masala 1 tsp
Dry red chilly 2 nos
Mustard seeds ½ tsp
Curry leaves 1 sprig
Oil 2 TBSP

Preparation

Heat (med-high) oil in a heavy bottomed pan. Splutter mustard seeds, add dry red chilly and curry leaves. Next add shallots and fry for a minute. Add in red onions, garlic and green chilly, sauté till onions are translucent. Mix together red chilly powder, coriander powder, turmeric powder and garam masala in a bowl and add to the onions. Fry till the raw smell from the masala is gone. Now add the cubed potatoes and mix well. Add water to cover the potatoes and cook covered. When the potatoes are cooked, reduce flame to low and add in the fried vada. Sprinkle salt as needed and allow the vadas to soak in the gravy for a minute or so. Lastly add half cup of coconut milk and mix well to combine. Remove from flame and enjoy this Vada Kootucurry with plain rice, chapatti or even with Appam…

Tips

You can make the vadas in the traditional vada shape and cut to quarters to use in the curry