Plantain / Raw banana – 1 big / 315g (Peeled and diced)
Yam – 400g
Potato – 2 medium / 350g (Chopped)
White chickpeas – 2 handfuls (Soaked) / Chana dal – 4 handfuls
Turmeric powder – ½ tsp
Red chilly powder – 1 tsp
Pepper powder – 1½ tsp
Jaggery – A small piece
Urad dal – 3 tbsp
Grated coconut – 7 handfuls
Turmeric powder – ¼ tsp
Grated coconut – 5 handfuls
Cumin seeds – 1½ tsp
Mustard seeds – 1 tbsp
Dried red Chillies – 4
Pressure cook chickpeas for 1 whistle on high flame.
Heat oil in a heavy bottomed pan.
Add urad dal and saute till it turns light golden.
Add curry leaves and grated coconut and keep stirring.
Once the coconut starts to turn golden, add turmeric powder.
Once golden, switch off and transfer it to a plate.
Heat a pan to cook vegetables.
Add yam, plantain and potatoes, turmeric powder, red chilly powder, pepper powder, cooked white peas along with the water and water to cook vegetables and cook the vegetables.
Do not overcook them.
Bring it to a boil and switch to medium flame.
Once the vegetables are cooked, add jaggery and salt.
Slightly mash the vegetables.
Grind coconut along with cumin seeds adding some water.
Add this to the curry.
Cover and cook for 5 minutes.
Add roasted coconut and mix on low flame.
Heat coconut oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add dry red chilly and curry leaves.
Add pepper powder.
Switch off and add this to the curry.
Leave it covered for a minute and mix well.
Enjoy the koottu curry.
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