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Onam Special - Kootu Curry

During Onam festival in Kerala, kuttoo Curry is a must. Kuttoo in itself means vegetable added with lentils which form the dish. Although there are varieties of koottu curry prevalent in southern India, this original dish of kerala wins over them all. Koottu curry is generally semi solid, a tad less aqueous than sambhar and slightly drier than other curries. All in all a superb cracker of a dish.
Ingredients
  French beans 1 Cup (16 tbs), diced
  Raw banana 1⁄2 Cup (8 tbs), diced
  Yellow pumpkin 1⁄2 Cup (8 tbs), diced
  Red pumpkin 1⁄2 Cup (8 tbs), diced
  Snake gourd 1 Cup (16 tbs), diced
  Coconut 1 Cup (16 tbs), scraped
  Bengal gram 1⁄2 Cup (8 tbs), soaked overnight
  Whole red chilies 6
  Urad dal 1 Teaspoon
  Bengal gram 1 Teaspoon
  Rice 2 Teaspoon
  Sesame seeds 2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Coriander powder 2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asafoetida 3 Pinch
  Tamarind pieces 2 (Long Variety)
  Jaggery 1⁄4 Cup (4 tbs)
  Salt To Taste
  Oil 3 Tablespoon
Directions

GETTING READY
1. In a heavy pan, heat oil, add whole chillies, rice, sesame, urad dal, Bengal gram (unsoaked) and coconut.
2. Lightly fry and add coriander powder, turmeric, asafetida and grind to a paste.
3. Boil the overnight soaked Bengal gram, till soft then drain. Grind to a paste using some of the water.

MAKING
4. In a pan, boil snakegourd, red & yellow pumpkins, raw banana and French beans, till they are soft.
5. Add Bengal gram paste to the vegetables, add the masala paste mix and simmer for 10 minutes and remove from heat.
6. Now, in another frying pan, heat oil, add mustard seeds, curry leaves and allow spluttering. Add to the vegetables.

SERVING
7. Serve hot with Steamed rice or chapattis

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Indian
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2
Story
Koottu curry, takes me back to kerala, where first time ever I had this amazing dish at a friends house. Although at first I was timid about plunging into the dish, I was however obliged to have something I never wanted to have just because it had some uncommon vegetables added to it. To my surprise it tasted so good, that even today I try to recreate those flavors in my kitchen.
Subtitle: 
Kootu Curry

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