KOOTTU CURRY

INGREDIENTS

Kadala/Brown chickpeas           1cup
Chena/Elephant foot yam          1/2cup
Raw plantain                                1/2cup
Turmeric powder                        1/2teaspsn
Chili powder                                1teaspn
Pepper powder                            1tbspn
Salt                                                  for taste
Water                                             1cup

For grinding

Grated coconut                           3/4cup
Cumin seeds/Jeera                     1teaspn

For Tempering

Grated coconut                       1cup
Mustard seeds                        1teaspn
Curry leaves                           1/2cup
Jeera                                        1/2teaspn
Dry red chillies                     2-3nos

• In a pressure cooker put the kadala,chena,plantain,turmeric powder,chili powder, pepper powder,water and salt and keep for 2-3whistles
• Grind together coconut and jeera and transfer them to the cooked kadala.
• Now its time for the tempering...
• Heat oil in a pan and add the grated coconut and roast well until it turns light brown in colour,but you have to make sure that it doesn't get burnt.The actual taste of this lies in the roasted coconut..Keep this slightly aside in the same pan itself and pour some coconut oil on the side and splutter the mustard seeds.Then add in curry leaves,jeera and red chillies.When its done mix everything togeteher ie. the coconut which we had kept aside.Then transfer these to the kadala in the cooker and mix well..

Now you may serve this  as a koottu cuury for an onam sadya.