Kootu Curry
A thick, dark festive dish of black chickpeas, yam, and toasted coconut.
About this dish
Kootu Curry is a thick, protein-rich dish essential to the Malabar and Central Kerala Sadya. It is characterized by the contrast between the soft yam and raw banana and the firm bite of black chickpeas. The defining sensory element is the 'Varutharacha' finish—an addition of heavily toasted coconut that gives the dish a deep brown hue and nutty aroma.
Ingredients
Legumes and Tubers
- 1/2 cup Black Chickpeas (Kadala), soaked overnight
- 1 cup Elephant Foot Yam (Chena), cubed
- 1 Raw Banana (Nendran), cubed
- 1/2 tsp Turmeric powder
- 1 tsp Black pepper powder
- 1 tsp Salt
Coconut Paste
- 1 cup Freshly grated coconut
- 1/2 tsp Cumin seeds
- 2-3 Black peppercorns
The Toasted Tempering
- 1 cup Freshly grated coconut (for toasting)
- 1 tsp Mustard seeds
- 2 Dried red chilies, halved
- 2 sprigs Curry leaves
- 2 tbsp Coconut oil
Method
- 1
Cook the Chickpeas
Drain the soaked black chickpeas and pressure cook with 2 cups of water and a pinch of salt for 5-6 whistles. They should be tender but not bursting. Drain and reserve the cooking liquid.
- 2
Boil the Vegetables
In a pot, combine the cubed yam and raw banana with the turmeric, pepper powder, salt, and 1 cup of the chickpea cooking water. Cook on medium heat until the vegetables are soft enough to be easily pierced.
- 3
Combine Components
Add the cooked chickpeas to the pot of boiled vegetables. Mash a few pieces of the yam with the back of a spoon to thicken the base naturally. Simmer together for 5 minutes.
- 4
Prepare the Raw Paste
Grind 1 cup of coconut with cumin and peppercorns into a very smooth, fine paste using a little water. This provides the creamy body of the curry.
- 5
Add Coconut Paste
Stir the smooth coconut paste into the vegetable-chickpea mixture. Cook on low heat for 3-4 minutes until the raw smell of the coconut disappears. The consistency should be very thick, not runny.
- 6
Toast the Coconut
In a separate small frying pan, heat 1 tbsp of coconut oil. Add 1 cup of grated coconut and sauté on medium-low heat. Stir constantly for 8-10 minutes until the coconut turns a deep golden brown.
- 7
The Tempering
Push the browned coconut to the side of the pan. Add the remaining oil, mustard seeds, dried chilies, and curry leaves. Once the mustard splutters, mix everything in the frying pan together.
- 8
Final Integration
Pour the aromatic, toasted coconut mixture over the curry. Fold it in gently. The white curry will transform into a speckled, dark brown festive dish.
- 9
Resting
Let the Kootu Curry sit for 10 minutes. This allows the toasted coconut to absorb some moisture and release its oils, creating a complex, smoky flavor profile.
Notes & variations
- Ensure the yam is well-cooked to avoid any 'itchy' sensation in the throat.
- You can use canned chickpeas, but the flavor won't be as deep as dried ones.
- The dish should be 'semi-solid'—almost all the liquid should be absorbed.
- Leftovers freeze well for up to a month.
Serve with
Essential alongside Malabar Paratha or as part of a full Rice Sadya.
Cook's note
The secret is in the coconut toasting; take it to a dark golden brown without burning it.