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Kootu curry, a traditional Onam Sadhya dish, is a thick curry made with vegetables and legumes, perfect for a grand vegetarian feast.
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This vegan and gluten-free recipe pairs beautifully with rice, along with thoran, papadums, and lemon or mango pickle.
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A staple in Onam celebrations, Kootu curry offers a wholesome and flavourful addition to any Sadhya spread.
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- ⅓ cup black chana - salt - water - 1 to 1.25 cups plantain (raw banana) - 1 cup elephant foot yam (suran) - ¼ teaspoon turmeric powder - ¼ teaspoon black pepper powder - ½ cup grated fresh coconut - 1 teaspoon cumin seeds - 2 dry red chilies - 2 tablespoons coconut oil - ½ teaspoon mustard seeds - ½ teaspoon urad dal - 8 to 10 curry leaves - 1 dry red chili - ⅓ cup grated fresh coconut
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Soak and cook black chickpeas in a pressure cooker until tender, then set aside.
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Peel, chop, and cook plantain and elephant foot yam with turmeric, pepper, salt, and water until soft.
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Grind fresh coconut, cumin, and dry red chilies into a paste, then add it to the cooked veggies along with the chickpeas, cooking until well combined.
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Temper mustard seeds, urad dal, curry leaves, and coconut in coconut oil, fry until golden, and add this to the curry before serving with steamed rice.
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When will you try making kootu curry?
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