Koottu Curry
A traditional Kerala delicacy made with mixed vegetables, lentils, and roasted coconut — rich, wholesome, and bursting with authentic South Indian flavors.
Ingredients
- ½ cup Bengal gram dal (chana dal)
- 2 tbsp white gram dal (urad dal)
- ½ cup grated coconut
- ¼ kg mixed vegetables (pumpkin, snake gourd, long runner beans, yam, cucumber)
- ½ cup inner flesh of drumstick
- ¼ tsp turmeric powder
- 3 green chillies
- Salt to taste
- ¼ cup coconut oil
- 1 tsp mustard seeds
- 3 dried red chillies
- 2 sprigs curry leaves
- 1 tbsp ghee
Instructions
-
Prepare the Coconut Paste
- Grind ½ cup grated coconut with turmeric powder and green chillies.
- Add a little water as needed and grind into a fine, smooth paste.
-
Cook the Lentils
- Rinse the Bengal gram dal thoroughly.
- Pressure cook it with enough water and salt until it turns soft and forms a thick gravy-like consistency.
- Set aside once done.
-
Cook the Vegetables
- Clean, peel, and cut the vegetables (pumpkin, snake gourd, beans, yam, cucumber, and drumstick flesh) into small, even pieces.
- Steam or boil the vegetables gently until tender but not mushy.
-
Prepare the Tempering (Tadka)
- Heat coconut oil in a heavy-bottomed pan.
- Add mustard seeds and let them splutter.
- Add white gram dal, dried red chillies, and curry leaves.
- Sauté for a few seconds until aromatic and lightly golden.
-
Combine the Ingredients
- Add the ground coconut paste to the pan with the tempering.
- Sauté the mixture on medium heat until the raw smell disappears and excess moisture dries out slightly.
- Add the cooked vegetables, salt, and the prepared Bengal gram dal.
- Mix well and simmer on low heat for a few minutes to allow the flavors to blend.
-
Finish with Roasted Coconut
- Heat ghee in a small pan and add ¼ cup grated coconut.
- Fry until the coconut turns golden brown and fragrant.
- Add this roasted coconut mixture to the koottu curry and mix gently.
-
Serve
- Serve hot with steamed rice or Kerala-style red rice as part of a traditional sadya (feast).