Koottu Curry - Yam and Raw Banana with Chick Peas

 Today we explore yet another Onam Sadya dish - the Koottu curry.  Which sort of means a curry put together with everything. Here we have put together yam, raw bananas and chick peas - you can also use ash gourd or pumpkin.  

This recipe features toasted shredded coconut as garnish and is generally made with the black smaller chick peas.  I have cheated and used tinned chick peas - it is just quicker to cook it like that.

Once again, this dish is vegan and gluten free.

Ingredients:

1 cup frozen yam pieces

1 cup raw banana pieces

1/2 cup tinned chick peas, rinsed

1/2 teaspoon turmeric powder

salt to taste

Grind to a coarse paste:

2 green chillies

couple of shallots, sliced

2 -3 tablespoons of coconut

1/2 teaspoon cumin

For garnish:

1 tablespoon oil (coconut oil is used traditionally)

1/2 teaspoon mustard seeds

1 dry red chilli, torn

1 sprig curry leaves

1 tablespoon shredded coconut

Method:

Cook yam and raw banana with turmeric and 1/2 cup water till 3/4 cooked.

Add the chick peas and the ground ingredients and cook till all the vegetables are well cooked but still retain their shape.

In a saucepan, toast the shredded coconut - you can toast it dry or add a bit of oil - till it turns golden and fragrant.  Set aside.

In another saucepan, heat oil and add mustard seeds.  When the seeds crackle, add the curry leaves and the dry red chilli.

Add the seasoned oil to the koottu curry and mix well.

Garnish with the toasted coconut and serve.