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.


Ingredients:

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 )




Method:

  • 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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9 comments:

  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..

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

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

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

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

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

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

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  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.

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  9. Very interesting and healthy kootu curry.

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