"Kootu Curry – the royal dish of Onam Sadya! 🥘🌿 A wholesome blend of yam, banana & chana with the magic of roasted coconut. Have you tried it at home?"
🌿 Kootu Curry | Onam Sadya Special
🍲 A rich and flavorful curry made with yam, raw banana & black chana — one of the highlights of Onam Sadya!
🛒 Ingredients
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Black chana (kadala) – ½ cup (soaked overnight)
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Yam – 1 cup (cubed)
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Raw banana – 1 cup (cubed)
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Turmeric – ½ tsp
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Chili powder – 1 tsp
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Pepper powder – ½ tsp
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Coconut (grated) – 1 cup
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Cumin – ½ tsp
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Green chili – 2
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Mustard seeds – ½ tsp
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Curry leaves – few
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Coconut oil – 2 tbsp
👩🍳 Method
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Pressure cook soaked black chana till soft.
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Cook yam & raw banana with turmeric, chili & pepper powder.
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Grind ½ cup coconut + cumin + green chili into a coarse paste.
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Mix cooked chana & veggies with the coconut paste, cook for 5 mins.
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In coconut oil, fry mustard, curry leaves & the remaining ½ cup coconut till golden brown.
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Add this roasted coconut mix into the curry.
🌸 Tip
👉 Kootu curry is always slightly thick, with the unique crunch of roasted coconut. It balances perfectly with rice and parippu payasam in Sadya!
🌿 Malabar Koottucurry
A Traditional Vegetable Mix Curry for Onam
Malabar Koottucurry is a rich and hearty dish, often enjoyed during Kerala’s festive feasts like Sadhya. Made with a delicious mix of vegetables, black chickpeas, and ground coconut spices, it’s both nourishing and flavorful. Here's how to make this wholesome curry in your own kitchen!
📝Ingredients
Main Ingredients:
- Black Chickpeas / Chana Kadala – ½ cup (soaked overnight)
- Yam / Suran / Chena – 150 g
- Raw Banana / Kaya – 2 medium-sized
For Flavoring:
- Green Chillies – 4 to 5 (slit)
- Ginger – 1 to 2 inch piece (chopped)
- Cumin Seeds – 1 tablespoon
- Turmeric Powder – 1 tablespoon
- Grated Coconut – From 1 whole coconut
- Salt – To taste
For Tempering:
- Coconut Slices / Thenga Kothu – 25 g
- Mustard Seeds – 1 tablespoon
- Dried Red Chillies – 3 to 4
- Curry Leaves – 1 sprig
- Coconut Oil – As required
🍳Preparation Steps
- Soak and Cook Chickpeas
Wash and soak the black chickpeas overnight. Pressure cook until soft but not mushy. Set aside. - Prepare the Vegetables
Peel and dice yam and raw banana into small cubes. Cook them with chopped ginger and slit green chillies, adding water and salt. Cook until soft. - Add Chickpeas
Once vegetables are cooked, add chickpeas and mix gently. - Grind Coconut Masala
Grind coconut, cumin seeds, and turmeric powder coarsely with minimal water. Add to vegetables and combine well. - Final Touch
Simmer curry for 2–3 minutes and remove from flame.
🌶️Tempering
In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add coconut slices, dried red chillies, and curry leaves. Fry until golden and fragrant. Pour over the curry and mix.
🍽️Serving Suggestion
Serve hot with steamed rice, papadam, and other Sadhya side dishes. This curry brings out the soul of Kerala cuisine—earthy, spiced, and comforting.
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