Malabar Kootu Curry


Black Channa – 1/2 cup

Yam/ Chena – 1/2 kg peeled and diced

Raw Banana – 2 peeled and diced

Water – 1 1/2 cup

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Jaggery – 4 tsp (optional)

Salt – to taste

For Grinding

Grated coconut – 1 1/2 cups

Cumin seeds/ Jeera – 1/2 tsp

Peppercorns – 1/2 tsp

Green chillies – 2

For Seasoning

Mustard seeds – 1 tsp

Split Urad dal – 2 tsp

Dry red chillies – 4 broken, seeds removed

Curry leaves – 3 sprigs

Grated coconut – 4 tbsp

Coconut oil – 1 + 1 tbsp


Soak the channa in water overnight.  Wash and pressure cook for 12 minutes on low flame after the first whistle.  Add yam and banana pieces to the cooked channa.  Add turmeric, chilly and pepper powders.  Mix well and pressure cook for 5 minutes on low flame after the first whistle.  Grind the above mentioned ingredients to a coarse mixture, adding a little water.  Add this to the cooked vegetables and channa.  Also add jaggery and salt to taste.  Mix well and just heat the curry once more.  Switch off the flame.  Heat 1 tbsp of oil in a small non-stick pan and splutter mustard seeds.  Add urad dal and then red chillies and curry leaves.  Fry for a few seconds and pour it over the curry.  Heat 1 tbsp more of oil and roast the grated coconut till it turns golden brown in color. Add this to the curry and mix well.  Delicious ‘Malabar Kootu Curry’ is ready to be served!

‘Kootu Curry’ is an important curry served for ‘Onasadhya’.  This is the Malabar version of ‘Kootu Curry’.  Adding jaggery makes the curry yummier, but is optional.  Cheers!!!

1 Comment
  1. Will try this out. Looks so good.