Koottu Curry / Koottukari | Black Chickpea, Yam and Raw Banana Mash
Servings 8
Ingredients
- 1 cup black chickpeas soaked overnight
- Salt to taste
- 450 gm raw banana approx. 2 medium ones
- 300 gm yam
- 2 green chillies slit
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp jaggery
- 1 tbsp black pepper
TO GRIND
- 1/2 cup grated coconut
- 3/4 tsp cumin seeds
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 dried red chillies
- 1 sprig curry leaves
- 1/4 cup grated coconut
Instructions
- Cook the soaked black chickpeas with salt till done. Drain and set aside.
- Lightly peel the raw bananas - keep some skin on. Chop into cubes. Wash and drain.
- Remove the skin of the yam and chop into cubes. Wash well and drain.
- Combine raw banana, yam, green chilli, turmeric powder, red chilli powder and salt in a pressure cooker. Add 3/4 cup water and cook till done. The vegetables should be well cooked and really soft.
- Add the drained chickpeas, jaggery and black pepper and mix. Add water if needed. Keep on simmer for around 15 minutes, stirring occasionally. Adjust seasoning.
- Grind the coconut and cumin to a coarse mixture. Add into the kottu curry and mix. Cook for another five minutes. Switch off.
- In a fry pan, heat the coconut oil. Splutter the mustard seeds.
- Fry the red chillies, curry leaves and coconut till the coconut turns golden brown.
- Pour onto the top and close the lid. Mix at the time of serving.
Notes
The quantity of raw banana and yam is upto your liking. You can increase or decrease both accordingly.
You can replace one of the vegetables with ashgourd or pumpkin, though the end result may taste different.