Friday, August 24, 2012

Kootu Curry (with Kadala Parippu)





Kootu curry is another popular Kearla dish, which has found its way into the Palakkad Iyer Kitchens. It is an important part of sadhyas or feasts. Traditionally, yam and plantains are cooked along with brown channa or cowpeas and simmered in a coconut cumin paste, finally tempered with a flavourful tempering of fried coconut and curry leaves.

The recipe I am sharing today is slightly different. This is my mother’s recipe. She uses Bengal gram dal instead of the channa and also she doesn’t use plantains and uses ash gourd. Now off to the recipe:

Serves - 4

What you’ll need
  1. Ash Gourd – 2 cups, peeled and diced into small cubes
  2. Yam – 1 cup, peeled and diced into small cubes
  3. Channa Dal/Kadala Paruppu – 3 tbsp
  4. Grated Fresh Coconut – ½ cup
  5. Cumin seeds – ½ tsp
  6. Turmeric Powder – 1/2 tsp
  7. Chilly Powder – ½ tsp
  8. Powdered Jaggery – 1 tsp
  9. Salt to taste

For tempering
  1. Coconut oil – 1 tbsp
  2. Mustard Seeds – ½ tsp
  3. White broken urad dal – 1 tsp
  4. Dried Red Chilly - 1 or 2
  5. Scraped Fresh Coconut – ½ cup
  6. Curry Leaves – few sprigs

Method
  1. Soak the Kadala paruppu for about 1 hr.
  2. Heat a kadai, and add the soaked dal with just enough water and cook until the dal is almost done. Keep an eye on it as the water may dry up.
  3. To this add the chopped vegetables, turmeric powder, chilly powder, salt and jaggery add water, such that the vegetables are just immersed and cook until the vegetables are soft yet retain their shape. 
  4. Grind ½ cup of coconut with cumin seeds into a smooth paste adding a little water.
  5. Add the ground paste to the cooked dal and vegetables and mix well. Check for seasoning.
  6. In the meanwhile, heat another kadai with oil.
  7. Temper with mustard seeds then add the urad dal, as soon as the dal starts changing color, add the coconut and fry till dark brown. Also add the dry red chillies and few curry leaves in this.
  8. Pour this tempering over the prepared vegetable dal mixture and mix well.


Serve as an accompaniment with rice and sambar.

Note:
You could pressure cook dal without making it mushy.
You can pressure cook the vegetables with turmeric powder, chilly powder and salt, adding about ½ cup of water, for 2 whistles.
And then combine the vegetables and cooked dal. Make sure the both are not mushy.

23 comments:

Shabbu said...

Yummy and nice kootu curry..
Shabbu's Tasty Kitchen

PT said...

like your serving bowl.. perfectly made and nice presentation..

faseela said...

Super and perfect koottu curry...

Hamaree Rasoi said...

Mother's recipe can never go wrong nice looking kottu curry

Roshni said...

yummm... this and a bowl of rice..that is my combo.. no rasam, samabar etc.. love the click

Sanoli Ghosh said...

Delicious kootu curry.

Vijayalakshmi Dharmaraj said...

so delicious kootu...
VIRUNTHU UNNA VAANGA

jeyashrisuresh said...

kootu is all time comfort food, nicely done. Loved all your onam recipes. Great work

Nisha said...

Ho you reminded me of this curry and now i'm feeling like making it soon

Suja Manoj said...

Yummy and healthy kootu curry,my favorite.

Vidhya said...

I have had kootu curry made using only yam and plantain,love the idea of using ash gourd.

Vimitha Anand said...

Mothers recipe is always yummy.. Thanks for sharing

Mélange said...

A very different koottu curry to me..Would love to try this one Kaveri.Thanks for sharing.

Priya said...

Wish to have a bowl of this inviting curry with a bowl of rice and some papads, hearty and comforting food for me.

Swathi Iyer said...

Delicious kootu curry Kaveri.

Nagashree said...

Delicious, well balanced vegetables. Love this curry.

Premalatha Aravindhan said...

wow delicious curry,ur onasandhaya recipes on sidebar really tempting dear...

Follow foodie said...

Looks yum!
http://www.followfoodiee.com/

Rashida shaikh said...

This is delicious curry...
Thanks for your comment on sewayyan, and the recipe link has given.
You missed to see...:)

Saraswathi Tharagaram said...

Lovely dish..love the way your prepared.

Shweta in the Kitchen said...

delicious

http://shwetainthekitchen.blogspot.com/

gita subramanian said...

We call kootu Kari as Kari. It is the first I taste in sadya chappadu

gita subramanian said...

We call kootu Kari as Kari. First dish I lay hands on in a sadya

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