Mixed Curry of Plantains and Dal(Kootu Curry)

admin, January 20, 2015

Serving Size: 6

Ingredients:

  1. 1/2 cup kala chana (black chickpeas), soaked overnight
  2. 1 1/2 cups green plantain, chopped (1 plantain)
  3. 1 cup pumpkin, chopped
  4. 1 teaspoon ground turmeric
  5. 2 teaspoons red chile powder (cayenne pepper)
  6. 3 tablespoons jaggery, grated
  7. salt, to taste
  8. 1 1/2 cups grated coconut, seperated
  9. 1 teaspoon cumin seed
  10. 1/2 teaspoon brown mustard seed
  11. 3 dried red chiles
  12. 1 sprig curry leaves
  13. 1 tablespoon + 1 teaspoon coconut oil

 

Directions:

  1. Bring 3 cups of water to a boil. Add chickpeas and cook until tender. Drain.
  2. Grind 3/4 cup of the coconut with the cumin seed and 6 tablespoons of water to form a paste.
  3. Cook plantain and pumpkin in 1 cup of water, until most of the water has evaporated, about 6 minutes.
  4. Add turmeric, cayenne, jaggery and salt. Mix well and cook until the jaggery has melted.
  5. Add coconut paste and cook for another 3 minutes.
  6. Add cooked chickpeas and cook another 2 minutes. Remove from heat.
  7. In a skillet, heat 1 tablespoon of the oil. Add mustard seeds. As soon as they start to pop, add chiles, remaining coconut and curry leaves. Fry until coconut gets golden. (since I used frozen coconut, it does not really get golden) Add this to kootu and mix well.
  8. Add the remaining coconut oil on top and let rest for 10 minutes, before serving.
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