Koottu Curry

Ingredients:

• Raw plantain:2, medium-sized, cubed

• Elephant Yam :1.5 cup cubed (I used frozen yam)

• Carrot, pumpkin: 1 cup (optional)

• Black chickpeas/kadala/chana cooked :1 cup

• Chilly powder: 1 tsp

• Turmeric powder:½ tsp

• Curry leaves :2 sprigs

• Salt :To taste

• Jaggery:3-4 tbsp or to taste

For grinding

• Grated coconut :1 cup

• Whole pepper corns : 1 tsp

• Cumin seeds :½ tsp

For seasoning

• Mustard seeds : 1/2 tsp

• Dry red chillies :2-3

• Curry leaves :1 sprig

• Coconut slices :¼ cup

• Grated coconut:1/2-3/4  cup

• Whole pepper corns:5 crushed

• Ghee / coconut oil: 1 tbsp

• Coconut oil : 2 tsp, to season

Directions:

1. Soak the kadala / black chana in enough water for at least 8 – 10 hrs. Pressure cook it in enough water adding salt till 4 – 5 whistles or until it is fully done.

2. Add the raw plantain, elephant yam, carrot , chilly powder, turmeric powder, salt and enough water in a pan and cook till they are done. Add 3 – 4 tbsp jaggery and mix well.

3. Coarsely grind the grated coconut, cumin seeds and pepper corns in a mixer. Add this ground mixture to the cooked vegetables and mix well. Check for salt. Cook for a few minutes or until the raw taste of coconut is gone. Add the cooked chickpeas to the above mixture. Mix well. Cook for 3 – 4 minutes. Switch off.

4. In another pan add oil, pop mustard seeds, fry dry red chillies, curry leaves, crushed whole pepper corns, grated coconut and coconut slices. Roast the grated coconut and coconut slices(I didnt add them here) till they are reddish-brown in color. Add the roasted coconut mixture to the curry and mix well. Finally add 1 tbsp of ghee / coconut oil for that extra taste. Serve hot with rice.