Kootu curry is a popular Kerala dish and an important dish in a sadya or feast. Traditionally, yam and plantains are cooked along with black channa and simmered in coconut paste, finally tempered with fried coconut and curry leaves which adds a unique flavour and aroma. The recipe I am sharing today is slightly different. I am using raw jack fruit instead of yam and plantains.
1 cup black chickpeas/kala chana
3 cups raw jackfruit cut into squares
2 pieces of jaggery
1 tsp salt
¼ tsp turmeric powder
½ cup grated coconut
1 tsp cumin seeds
1 tsp black pepper
1 tsp red chilli powder
1tsp mustard seed
1 tbsp urad dal
4-5 red chillies
4 sprig curry leaves
1 cup grated coconut
Coconut oil as needed
Soak the chickpeas overnight and pressure cook it to 3-4 whistles
Grind together coconut,cumin seed black pepper corns and chilli powder . keep this aside
Cook the raw jackfruit with salt. turmeric powder , jaggery and just enough in a vessel for 5-10 minutes.
Once it gets cooked and all water is drained add cooked chickpeas and the ground paste of coconut . mix well and cook for 5 minutes and switch off the flame.
Heat coconut oil, add mustard seeds and when it splutters add urad dal, red chillies and curry leaves to it.
Then add one cup of grated coconut and fry till it is reddish brown in colour. Add tempering to the curry.
Mix well and serve the tasty kootu curry a side dish for rice