Friday, 29 September 2017

Malabar style koottu kari

The next in-line with lentils as sub-theme is the malabar style koottu kari. This is a must-have item in the onam sadhya at H's place. This time too we made it but I couldn't click some good pics. I had taken some pics in my cell phone as soon as we had made all dishes. And I am posting those pics now. I didn't get an opportunity to repeat the recipe and click pics. Probably I will update good pics later.

Sadya /Feast is an unavoidable part of any celebration in Kerala. There is saying in malayalam “kandam vitum sadya unnanam” which means that “You have to eat sadya/feast even if you have to sell your property for that”. This should give you an idea about the importance of sadya in malayalees mind. Kootu means mingling or a combination, so as the name implies; it is a mixture of black chickpeas or chana dal and combination of vegetables like ash gourd /winter melon, raw plantain/kaya, elephant yam /chena with ground coconut and spices.This is prepared in different styles in different parts of Kerala and it’s semi dry preparation. Some use chana dal /kadala parippu instead of chick peas/kadala. I am posting this recipe exactly as we make it every year for the onam sadya.


Vellari / Kani Vellari - 100 grams
Raw plantain / Nendra kaaya - 150 grams
Yam / Chena - 150 grams
Kadala paruppu - 75 grams
Turmeric powder : 3/4 tsp
Red chilly powder : 1 1/2 to 2 tsp
Sharkara/Jaggery : 3 tbsp
Salt to taste

For Grinding:
Grated coconut : 3/4 cup
Cumin seeds : 1tsp

For Seasoning:
Grated coconut : 3/4 cup 
Mustard seeds : 1/2 tsp 
Dry red chillies : 2 – 3 
Curry leaves : 1 sprig 
Cooking oil : 1tbsp ( For authentic taste use Coconut oil )


  • Soak kadala paruppu for 2 hours and pressure cook adding enough water and salt.
  • Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
  • Cook the vegetables, raw banana, vellari and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
  • Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
  • Add the ground coconut mixture to the cooked vegetables and mix well. 
  • Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone. 
  • Add the cooked kadala paruppu to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
  • In small frying pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until  golden brown color. 
  • Add this over the kootu-kari and mix well. 
  • Serve with rice and Enjoy!


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  1. Interesting to read about yet another sadya dish..I love Sadya and can have those on daily basis..I love raw plantain and the way it tastes in kootu..

  2. Oh that sadya platter looks yummylicious and needless to say about this kootu kari. Delicious.

  3. Interesting read on Sadya ! Sadya dishes are delicious and cooking a Sadya is an art itself .

  4. Interesting to read about sadhya. This kootu sounds delicious.

  5. Those sadya dishes looks fabulous. Kootu kari makes me drool, love this kind of thick curries.

  6. I usualy add black channa in kootu kari, adding channa dal is a awesome variation!!

  7. Very interesting koottu curry, it looks so delicious.

  8. Interesting to read about sadya. I wish you could write the English names of some of the ingredients so we know exactly what you've used.

  9. Very interesting and healthy kootu curry.