This wholesome dish is made with chickpeas, raw banana(plantain) and yam.With its grated coconut seasoning and mild sweetness of jaggery, this curry is a unique celebration of flavors.
Prep Time : 15 min
Cook Time : 20 min
Ingredients
1/2 cup black chickpeas
1/2 cup yam
1/2 cup raw plantain
1/4 teaspoon turmeric powder
1/2 cup raw plantain
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon jaggery
1 teaspoon jaggery
To grind :
1 cup grated coconut
1/2 teaspoon cumin
For tempering:
2 teaspoon coconut oil
1 teaspoon mustard seeds
1 teaspoon mustard seeds
3 dried red chili
Curry leaves
2 cups grated coconut
Instructions
2 cups grated coconut
Instructions
1) Soak black chickpeas in water for 8 to 9 hrs or overnight. Pressure cook the chickpeas along with 1 1/2 cups of water .
2) Grind grated coconut and cumin seeds to fine paste.
3) Add yam, raw plantain, salt, turmeric powder and red chilli powder and 1 cup of water in a pan. Close and cook this for 5 minutes in medium flame.
4) Add the ground mixture and jaggery to this and bring to a boil. Add 1/2 cup of water if needed.
5) In a separate pan add oil and lightly saute mustard seeds, dried red chillies and curry leaves.
Add coconut to this and fry it till the coconut turns golden brown.
6) As the final step, add this tempering to the Kootucurry and serve.
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