After a rejuvenating break in India, I’m back home with a new culinary achievement – successfully making Kootu curry for the first time! My family thoroughly enjoyed it, and I’m thrilled about their positive feedback.

With Onam around the corner, and the excitement is building! I’m sure many of you are stocking up on veggies for the traditional Kerala feast. I’m planning to make a few Onam Sadya recipes this time, although I’d love to try them all! 😊 As I prioritize the dishes to make, I’m reviewing my Onam recipes folder on my blog and noticed that Kootu Curry is missing. So, I’m excited to share this classic recipe with you all – no more waiting!

I had the pleasure of trying Kootu Curry during an Onam Sadya celebration in Dubai. It’s not a dish my mom typically makes, and I’m guessing she’s not familiar with the recipe. Kootu Curry seems to be more specific to the Malabar region of Kerala, and its unique flavor profile, featuring kadala/chana dal and coconut, is definitely appealing to me. The combination of these ingredients sounds heavenly!

The preparation of Kootu Curry varies across different parts of Kerala, reflecting the state’s culinary diversity. But the essence remains the same – a harmonious combination of ingredients. The term “kootu” in Malayalam translates to “combination,” perfectly capturing the dish’s spirit. This traditional recipe brings together chana dal or black chickpeas, vgetables like raw plantain or elephant yam, and spicy ground coconut. Feel free to experiment with other veggies like winter melon, carrot, or potato, making it a versatile and delicious addition to any meal.

Hope you enjoy making and savoring this traditional Kerala Sadya recipe, Kootu Curry! Wishing you all a joyous and prosperous Onam filled with love, laughter, and delicious food.

Preparation Time: 1 5 minutes

Cooking Time: 30 minutes

Serves: 6

Calories: 275 kcal / per serving

Author: Seena

Ingredients for Making Kerala Kootu Curry:

Black Chcik Peas / Kadala – 1 cup, soaked overnight

Water – 1 ½ cups.

Elephant Yam / chena – 1 cup, diced

Raw Plantain / pacha kaya – 1 cup, diced

Turmeric Powder – ¼ tsp.

Salt – to taste

For Grinding:

Grated Coconut – ¾ cup

Turmeric Powder – ¼ tsp.

Cumin Seeds / Jeerakam – ½ tsp.

Green Chillies – 2

Shallots – 2, chopped

Ginger – 1 tsp., chopped

Kashmiri Chilli Powder – 1 tsp.

For Tempering:

Coconut Oil – 2 tbsp.

Mustard Seeds – 1 tsp.

Dry Red Chillies / Vattal Mulkau – 2 nos.

Shallots – 3, sliced

Curry Leaves – 2 sprigs

Grated Coconut – ½ cup

How to Make Koottu Curry:

Soak Black Chick Peas overnight in water. Pressure cook it the next day by adding 1 ½ cups of water, a pinch of Turmeric powder and little salt for 5 whistles. (See my notes on this) till it is soft and well cooked. Keep it aside. Open the pressure cooker and drain the excess water. Collect this water and keep it aside for cooking veggies. This is completely optional.

Grind together grated coconut, shallots, green chillies, chopped ginger, turmeric powder and cumin to a coarse paste by adding 1 tbsp. water.

Cook together raw plantain, elephant yam with turmeric powder, chilli powder and salt by adding 1 ½ cups of water. Once it starts boiling simmer it, cover and cook until it is soft. Once it is cooked and water content is evaporated, add the pressure cooked black dal. Give a gentle mix. Add the coconut mixture in the centre of the veggies. Cover and cook on low flame for a couple of minutes. Keep it aside.

Heat coconut oil in a pan. Once the oil is hot, splutter mustard seeds. When mustard seeds start to splutter, add the dry red chillies and thinly sliced shallots. Once shallots turn golden brown, add curry leaves and 2 tbsp. grated coconut. When the coconut turned to golden brown, switch off the stove and pours this seasoning over the chana veggie mix. Give a gentle stir now. Your kootu curry is ready to be served with Rice and other Sadya Recipes.

Garnish with grated coconut at the time of serving.

My Recipe Notes on Kerala Kootu Curry:

You can use split chick peas or van payar / cow peas instead of Black Chick peas.
After the first whistle, reduce the heat and wait for 4 more whistles. Switch off the flame and remove it from the stove, Keep it aside. Let the pressure release on its own.
I have used the drained water from the black gram to cook veggies. So don’t discard it.
I suggest you to use only coconut oil to get the traditional authentic taste of the dish.
Add more coconut and salt if you desire.
I added chilli powder to get a good color to the dish. Otherwise green chilli is sufficient.

Once again wishing you and your loved ones a Happy Onam and a merrier Sadya.

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