Koottu curry with chickpeas, a north Kerala-style preparation

For many Malayalis, sadya is not complete without koottu curry which is made by teaming up a variety of vegetables. While from Ernakulam to Thiruvananthapuram it is made with almost all available vegetables, north Keralites use only yam, plantain and chickpeas in their koottu curry. Here’s a north Kerala style koottu curry for you to enjoy with sadya.

1 bowl of raw plantain (without fully peeling the skin and after cutting it into pieces)
1 bowl yam
1 bowl of ash gourd
1 handful of boiled black chickpeas
1 teaspoon of turmeric powder
2 teaspoons of chilli powder
1.5 teaspoons of pepper powder
4 sprigs of curry leaves
1 tablespoon jaggery
Salt (as required)
1 Coconut
1/2 teaspoon of cumin seeds
2 tablespoons of coconut oil
4 teaspoons of black gram
Water (as required)

Take a deep cooking vessel, put the chopped raw plantain, yam, and ash gourd into it, and boil them until they are tender
If yam is hard, then cook it first for some time before adding ash gourd
Add to this the turmeric powder, chilly powder, pepper powder, salt, and two sprigs of curry leaves
Heat until they are almost cooked.
Add the boiled black chickpeas to it
To toast coconut, heat the vessel, pour coconut oil, add black gram and 1/4th teaspoon of cumin seeds
Stir it well until it seeds splutter
Add 3/4th portion of grated coconut and heat it until it turns brownish
The grated coconut should be toasted more as compared to other curries
Add jaggary to the tendered pieces (optional)
Grind the remaining grated coconut, ¼ teaspoon cumin, and curry leaves
Pour this mix into the tendered pieces
When the water content is dried up upon heating, add the brownish coconut and stir it well
Serve the curry with rice

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