Yes, this is actually the 3rd sadya recipe, I'm writing this week. While you are all aware festival of Kerala is around the corner, and so i am on gear posting Kerala Sadya recipes&...pls bear beside me. In a few days I’ll return to different things. promise
Sadya /Feast is really a inevitable a part of any celebration in Kerala. There's saying in malayalam “kandam vitum sadya unnanam” meaning “ You need to eat sadya/feast even if you need to sell your home for that” you can now guess the significance of sadya in malayalees mind.
Should you ask any Malayalee about Kerala Sadya (feast) dishes, I’m sure kootu curry will be among the dish appears regularly. Kootu means mingling or perhaps a combination, in order it would seem it's a combination of black chickpeas or chana dal and mixture of vegetables like ash gourd /winter melon, raw plantain/kaya, elephant yam /chena with ground coconut and spices.This really is prepared in numerous styles around Kerala also it’s semi dry preparation. Some use chana dal /kadala parippu rather of chick peas/kadala.
Today featuring is my mother’s version, that we made last day for the lunch. Yes now I'm able to you know what your opinions Are you currently not intending to prepare it can for vishu sadya? Yes ofcourse I'm, however i’m will make like my MIL version, that is quite different version out of this. If time permits and fortunate enough click on the pics, I'll update here, otherwise will publish later without a doubt
Ok now let see, how it's produced in our kitchen&...We do hope you all will love this classic Kerala special Kootucurry around we did! Enjoy!
Recipe for Kootu Curry /Kerala Koottu Curry Sadya Special /Roasted Coconut with Mixed Vegetables ChickPeas
Preparation Time. fifteen minutes
Cooking. half an hour
Serves. 4-6
Tender Ashgourd /Winter melon /Elavan /Kumbalanga. 1 cub (diced) or Pumpkin /Mathan. 1 cup (diced) (I have tried personally pumpkin)
Chena/Yam 1 cup (diced)
Raw Plantain. 1/2 cup (diced) (you can include number of vegetables based on your decision like carrot, potato)
Black Chickpeas /Kadala. 1/2 cup
Turmeric powder. 3/4 teaspoon
Red chilly powder. 1 1/2 to two teaspoon
Sharkara/Jaggery. 3 tablespoons of
Salt to taste
For Grinding
Grated coconut. 3/4 cup
Cumin seeds. 1tsp
For Seasoning:
Grated coconut. 3/4 cup
Mustard seeds. 1/2 teaspoon
Dry red chillies. 2 3
Curry leaves. 1 sprig
Oil. 1tbsp ( As An authentic taste use Coconut oil )
Approach to Preparation :
1. Soak black chickpeas /kadala overnight and pressure prepare adding enough water and salt for approximately 5 whistles.
2. Grind together grated coconut and cumin to some smooth paste with little water and it aside.
3. Prepare the vegetables, raw blueberry, ashgourd and yam cubes together with 1 cup water until they vegetables are nearly cooked and ninety five percent from the water is evaporated.
4. Now add salt, turmeric powder, red chilly powder and jaggery. Mix well before the jaggery is dissolved.
5. Add some ground coconut mixture towards the cooked vegetables and blend well.
6. Adjust the salt and prepare for any couple of minutes or before the raw taste of coconut is finished.
7. Add some cooked chickpeas towards the above mixture. Mix well and prepare for short while. Remove in the fire and hang it aside.
8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until golden brown color.
9. Add this within the kootucurry and blend well. Optional sprinkle add 1 teaspoon of fresh coconut oil on top and canopy it and let it are a symbol of 10-twenty minutes before serving. (Note : This helps the dish to soak up the taste of curry leaves and coconut oil.)
10. Serve with grain and revel in!