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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