Kootu Curry / Kadala, Chena and Kaya Kootu Curry


1 raw plantain/ kaya, peeled and cubed
1/2- 3/4 cup yam/ chena, peeled and cubed
1/2 cup brown chickpeas /kadala, cooked
1/2 tsp kashmiri chilli powder
1/2 cup grated coconut, for grinding
1/4-1/2 cup grated coconut, for roasting
1 garlic clove
2 green chillies
1/2 tsp cumin powder
1/4-1/2 tsp pepper powder
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste


  1. Soak brown chickpeas overnight or at least 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
  2. In a pan, dry roast grated coconut over medium flame until it turns brown, stirring continuously and keep it aside.
  3. Grind together 1/2 cup grated coconut with garlic, green chillies, cumin powder and black pepper powder to a coarse paste and keep it aside.
  4. In a pan, add the cubed raw plantain, yam, chilli powder and turmeric powder and cook adding enough water until they are done and the water almost evaporates completely.
  5. Add cooked chickpeas , ground coconut paste and salt, mix well and cook for 2 minutes. 
  6. Then add the roasted coconut, mix well and cook for 1 minute at low flame. Switch off.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  8. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  9. Open the lid and mix well. Serve hot with rice..

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