Koottu Curry

Introduction
A thick curry made with roasted coconut, black chickpeas, and yam/raw banana. It is spicy, earthy, and a staple in most traditional Sadyas.

Ingredients

• 1 cup black chickpeas (soaked & boiled)

• 1 cup yam (cubed)

• 1 raw banana (cubed)

• 1 cup grated coconut

• 2–3 dried red chilies

• 1 tsp pepper powder

• 1 tsp turmeric powder

• Curry leaves, coconut oil, mustard seeds for tempering

Instructions

1. 1. Cook yam and raw banana with turmeric and salt.

   2. Add boiled chickpeas.

   3. Roast coconut, red chilies, and curry leaves until golden brown, then grind to paste.

   4. Mix paste with vegetables and simmer well.

• Temper with mustard seeds and curry leaves in coconut oil.

Pro Tips

• • Roast coconut till deep golden for authentic smoky flavor.
    

• Balance spice with a touch of jaggery.

Serving Suggestions
Enjoy with Kerala matta rice and papadam.

Fun Fact
Koottu Curry differs by region: in Central Kerala it’s sweeter with jaggery, while in North Kerala it’s more peppery.