Chick peas dry curry or kadala koottu curry is a sadhya special recipe that is served with rice. It is prepared in traditional Kerala style and also in different style in different areas. A sadhya may have a many varieties of curries in which koottu curry is a main item. The main ingredient is chick peas which is prepared along with raw banana and elephant yam. The spicy taste of pepper make its flavor a different one.koottu curry is a combination of mixed vegetables along with roasted coconut mixture. You may prepare it for your lunch and can be stored for 2 or 3 days when refrigerated. It’s only a side dish and will be best suited with sambar and rice.
This dish is quite close to my heart. Since it has my favorite veggies Chena.If you don’t count the prep work of veggies.This recipe is easy to make.Well, what to say about the dish. it’s a typical Kerala veggie dish loaded with coconut...if you haven’t taste it yet...I recommend you to try this...I like the texture of this dish...Kootu curry always give me a sadya feeling ..
Check out more traditional recipes with HomelyKitchen..
Let's see how i made the koottu curry.Hope you all enjoy this recipe..Try it and taste it..!!
Soak chick peas for at least 3 hours.
Dice raw banana and elephant yam in the size of chick peas.
Cook diced raw banana, elephant yam and chick peas by adding turmeric powder, salt and green chilly in a pressure cooker for 3 whistle.
Blend coconut, pepper and cumin in a mixer jar by adding little water [approx. 50ml].just a spin is enough.
Pour this mixture to the cooked chick pea’s mixture.
Let it heat in simmer mode, so that it will join together.
Saute diced coconut in a frying pan until it turns golden brown color.
Add it to the chick pea mixture.
Pour some oil into that frying pan again and sputter mustard, red chilly and curry leaves.