Kerala sadhya is blessed with variety of delicious dishes. Kootucurry is an integral part of these sadyas and its taste varies from region to region. The highlight of this curry is the roasted coconut added at the final stage of cooking, providing it with a singular aroma that is so irresistible. It is often said that , in earlier days, this unique smell during the roasting was used to locate the specific homes where marriages are held. The following recipe is from the famous Kerala sadhya mastero “AMBI SWAMI” from thrissur. We came across this recipe in a cookery show and yes, it was just perfect..
Chena/Yam 1 cup, cubed
Ilavan/Ashgourd 1 medium, cubed
Carrot 1 medium, cubed
Kadala parippu/ whole black chana/kadala ½ cup
Grated coconut ¾ cup + ¾ cup
Turmeric powder ¾ tsp
Red chilly powder 2 tsp
Sarkara/Jaggery ¼ cup
Curry leaves 2 sprigs
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Salt as needed
Boil 1 cup water in a heavy bottomed pan. When it is rolling boil, add the kadala parippu/ whole black chana. Cook until it is ¾ done, add the vegetables. Add 1 more cup of water, mix well and cook for 15-20 more minutes.
Meanwhile, grind together ¾ cup coconut and ½ tsp cumin to a smooth paste with little water. Set aside.
When the vegetables are almost cooked (when 95% of the water is evaporated) add salt, ¾ tsp turmeric powder, 2 tsp chilly powder and ¼ cup of jaggery. Mix well until the jaggery is dissolved and add the ground coconut paste and curry leaves. Combine well and switch off the flame.
In another pan add oil and splutter mustard seeds. Add the remaining ¾ cup coconut and roast it until a golden brown color. Add this over the kootucurry and mix. Serve with rice..