1/2 cup kala chana (black chickpeas), soaked overnight
1 1/2 cups green plantain, chopped (1 plantain)
1 cup pumpkin, chopped
1 teaspoon ground turmeric
2 teaspoons red chile powder (cayenne pepper)
3 tablespoons jaggery, grated
salt, to taste
1 1/2 cups grated coconut, seperated
1 teaspoon cumin seed
1/2 teaspoon brown mustard seed
3 dried red chiles
1 sprig curry leaves
1 tablespoon + 1 teaspoon coconut oil
Bring 3 cups of water to a boil. Add chickpeas and cook until tender. Drain.
Grind 3/4 cup of the coconut with the cumin seed and 6 tablespoons of water to form a paste.
Cook plantain and pumpkin in 1 cup of water, until most of the water has evaporated, about 6 minutes.
Add turmeric, cayenne, jaggery and salt. Mix well and cook until the jaggery has melted.
Add coconut paste and cook for another 3 minutes.
Add cooked chickpeas and cook another 2 minutes. Remove from heat.
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.
Add the remaining coconut oil on top and let rest for 10 minutes, before serving.
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