Tuesday, September 18, 2018

Kootu Curry | Kerala Kootu Curry | Accompaniment for rice

Kootu Curry, a delicious south indian accompaniment for rice made from mix of country vegetables. This way of making side dish for rice is quite popular in south tamilnadu and kerala, it tastes so good with lunch meal and also it's one of the commonly prepared sadya delicacy in kerala during onam festival. Here in this kootu recipe i have used the vegetables like yam, raw banana and pumpkin,but i had seen recipes of this kootu online without pumpkin too, so i guess you can make this kootu with or without pumpkin too. Today's recipe is more of kerala way of making this kootu which is quite different from what we used to make at our home. Now let's check out how to make this kootu curry.

Kerala Kootu Curry | Kootu Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Yam - 1/2 cup(chopped)
Raw Banana - 1/2 cup(chopped)
Pumpkin - 1/3 cup(chopped)
Black channa dal - 1/3 cup(cooked)
Turmeric powder - 1/4 tsp
Salt - to taste
To Grind
Coconut -1/3 cup
Green chili - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Red chili -1

Procedure

First chop yam,raw banana & pumpkin into small cubes. Pressure cook the chana for 3 whistle and keep it ready. Heat a pan with a cup of water and add the yam first.

Cover cook the yam till it's half done, then add the pumpkin and raw banana, if needed add more water to cook.

Cover the pan with lid and let it cook, in the mean time, grind the ingredients listed under "To Grind" into smooth paste.

Once the veggies are almost done, add the coconut paste, cooked channa, turmeric powder and salt. Mix it well and let it cook until all blends well, it may take 5-7 mins, finally temper the ingredients listed under "To Temper " and add into the curry.

That's it, Tasty and healthy Kootu Curry is ready to serve. It tastes good with sambar, kara kuzhambu or even with rasam.

Notes:

Both raw banana and pumpkin cook easily than the yam, so i have cooked the yam till it's half done and then added the rest.
Adjust the green chili as per your taste, the given quantity is for mild spice.
Coconut oil gives great flavor to the curry, so highly recommend to use it.
If you want more coconut flavor, roast a tbsp of coconut till it becomes reddish in color and add it into this kootu.

Friday, March 31, 2017

Poosanikai Kootu | Yellow Pumpkin Curry

Poosanikai Kootu, a simple curry made with yellow pumpkin and also it is one of the dish that we used to prepare on pongal festival without fail.

You might have seen using chana dal,moong dal or toor dal for curry, but in our family for this particular curry, we use urad dal especially skinned ones and this curry goes well with any south indian kuzhambu.

Here in the recipe, i have used 2 green chilies, as my pumpkin is not so sweet, but just do the taste test of pumpkin and add less or more of chilies depends on the sweetness of the pumpkin.

One more thing, depends on the firmness of the pumpkin, it may take less or more time to cook.So check it frequently and add water more water than the mentioned amount only if needed, otherwise you end up with pumpkin puree.

Poosanikai Kootu

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 to 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Yellow Pumpkin(chopped) - 1 1/2 cup
Green chili - 2
Split skinned urad dal - 1 tbsp
Pearl onion - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
Grated Coconut - 1 1/2 tbsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure

First cut the pumpkin into chunks ,peel it and then chop into small pieces.

Heat a kadai with 1/2 cup of water, add the urad dal, let it boil to boil.

Then cover cook the dal till it's half done, in the mean time, grind the chilies into coarse paste.

Once the dal is half cooked, add the chopped pumpkin and the chili paste.

Mix it well and then again cover the kadai with lid and cook till the pumpkin becomes tender.In the mean time, add the pearl onion,garlic and cumin seed( i grind little more for other poriyal too) in the mixie jar and grind into coarse paste.