Kootucurry–Central Kerala sadhya style (Serves 5)

Chena/ elephant yam 1 cup, cubed
Kaya/ raw plantain 1 cup, cubed
Black chana/ kadala 1 cup, soaked for atleast 6 hours
Vanpayar/ red gram ¼ cup, cooked
Red chilly powder ¼ tsp
Turmeric powder ¼ tsp
Grated coconut ½ cup
Mustard seeds ¼ tsp
Dry red chilly 2-3 nos
Curry leaves 2 sprigs
Salt as needed
Coconut oil 1 TBSP

To grind

Grated coconut ½ cup
Cumin seeds ¼ tsp
Shallots 2 nos

Preparation

Pressure cook the soaked chana for 2-3 whistles with salt. Allow pressure to release itself and drain the water. Set aside.

Grind everything under the “to grind” section to a smooth paste and set aside.

Dry roast the remaining ½ cup coconut until they fetch a brown color. Set aside.

Now, in a wide mouth pan, add the chena/ elephant yam and kaya/plantain along with salt, red chilly powder, turmeric powder and water to cover the vegetables and cook until soft. Next add the cooked chana, cooked red gram and the ground coconut paste and mix well. Cook this until water completely evaporates. Then add the roasted coconut and mix well. Adjust salt if needed. Lastly in another pan, add the coconut oil, splutter mustard seeds, dry red chilly and curry leaves. Pour this over the kootucurry and mix. Enjoy with rice..

Cheers!!!
Suji