Malabar Style Kootucurry

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  • Black Chickpeas cooked- 1 cup
  • Raw Plantain diced – 1 big
  • Yam/Suran diced – 1 cup
  • Turmeric Powder – 1/2 tsp
  • Red Chilly Powder – 1/2 tsp
  • Salt to taste
  • For Masala
  • Grated Coconut – 1 cup
  • Green chill
  • Roasted Pepper -1/2 tsp
  • Jeera Seeds – 1 tsp

For tempering (Talikkal):- (This is the main highlight of this dish)

  • Mustard Seeds – 1 tsp
  • 2 cups of cononut grated
  • Red Dry chilli -3-4
  • Curry Leaves – 3 sprig
  • Coconut Oil – as needed


  • Soak the kadala (chickpea) in water overnight. Next day wash, add 2 cup water and cook it in cooker for 2-3 whistle.
    Cook all the vegetables adding turmeric powder, red chilly powder, salt and enough water until soft and tender.
  • Add cooked Kadala (chickpeas) into it and mix them together. Add 1 table spoon of coconut oil at this stage and mix well for few minutes (optional). Kindly note that this mixture should be thick consistency.
  • Grind together grated coconut, green chilli, roasted pepper and jeera seeds to a coarse paste with 2 table spoon of water. Add this ground paste into the cooked veggies and stir well, let it heat. Switch off the stove.
  • Heat oil in a pan and sputter the mustard seeds, grated coconut red chilli and curry leaves ( the coconut should change its color till light brown and the oil start to separate).Add the seasoning to the curry. Mix well and serve hot with rice

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