Koottucurry

 Introduction

A semi-dry curry of black chickpeas and raw banana, mildly spiced with coconut. An essential dish in Kerala’s festive Onam Sadya.

Historical Relevance

Prepared especially in central Kerala during Onam to balance proteins and vegetables in the grand vegetarian feast.

1. Cooking the Curry
   
   Ingredients:

• 1 cup black chickpeas (soaked overnight)

• 2 raw bananas (cubed)

• ½ cup grated coconut

• 1 tsp cumin

• 1 tsp pepper

• Curry leaves, coconut oil

• Salt to taste

Instructions:

• Pressure cook chickpeas until soft.

• Boil raw banana separately.

• Grind coconut, cumin, and pepper into paste.

• Mix chickpeas, banana, paste, and season with curry leaves and coconut oil.

Pro Tips
Add roasted coconut bits at the end for authentic Kerala flavor.

Serving Suggestions
Served with steamed rice, sambar, and other Sadya items.

Fun Fact
In some regions, yam or ash gourd replaces raw banana.