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Kootukari - Yam, Unripe Plantain and Bengal Gram Curry

Ingredients of Kootukari

In north kerala, it is mandatory to serve this dish at traditional feasts or Sadya. In south and central kerala kootukari is served only when the feast is of high order, calling for ettukoottam kari or eight dishes. The cutting of vegetables is governed by strict rules. For this dish, the yam and plantain should be cut into 1 cm cubes.

Serves: 8

1 1/2 cups whole Bengal gram (kala chana)

4 unripe plantains

250 gms elephant foot yam (zimikand)

10 black peppercorns, powdered

1/4 tsp turmeric powder

2 dry red chillies, torn into pieces

1 tsp salt

Ground to an extra fine paste:

1 medium sized, fresh coconut, grated

1/4 tsp cumin seeds

1/2 cups water

Tempering:

2 tsp oil

1 tsp mustard seeds

2 tbsp husked black beans (urad dal)

6 dry red chillies, torn into pieces

1/2 medium sized, fresh coconut, grated

Method of Preparation of Kootukari

  • Wash gram and soak overnight in water.
  • Peel and cut plantains and yam into 1 cm cubes.
  • Drain gram and rinse. Place in a pan with 1 1/2 cups fresh water and cook over high heat for about 30 minutes.
  • Add plantains, yam, spice powders and red chillies, and cook over moderate heat for about 15 minutes till yam is tender.
  • Stir in salt and continue to cook till nearly dry.
  • Remove from heat, mix in coconut paste, and set aside.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add dal and fry till red. Toss in red chillies and fry for a few moments till fragrant, shaking the pan occasionally. Mix in coconut and fry, stirring constantly, till cococnut turns brown.
  • Pour contents of pan into curry, mix well and serve.
 
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