Onam, the harvest festival of God's own country is here , and this year, it is more distinctive than ever! Marked by happiness, excitement and enjoyment, the festival is celebrated over several days with much grandeur and gusto and some scrumptious food. From savouries to side dishes and desserts, Onam is the perfect festival to enjoy a scrumptious meal with your loved ones.
A hero recipe is not only a combination of the right amount of ingredients and the right quantity of spices but also a perfect appliance. This festive season Morphy Richards brings you an amazing range of premium international appliances that will not only make cooking easy but also fun. With the help of their Supreme Pro Mixer Grinder, we promise prepping for these homemade recipes will be an absolute delight.
Now without further ado, let us explore this delish recipe of the Kootu curry also known as Kootu Kari. A thick curry-based dish made with a veggies and legumes, this makes for a perfect pick for your festive feast. Let us begin!
Kootu curry/Kootu Kari
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
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2 pinch Turmeric Powder
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½ Cup Black Chickpeas
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1½ tsp Salt Adjust as needed
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½ tsp Pepper Powder
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1 tsp Grated Jaggery
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2 Raw Bananas
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100 gms Yam
For Grinding:
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½ Cup Grated Coconut
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1 tsp Cumin Seeds
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1 Green Chili
For Tempering:
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1 tbsp Coconut oil
1 tsp Mustard seeds
1 tsp Split Urad dal
2 Red chillies
Few Curry leaves
1 tbsp Grated coconut
Method:
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Wash and soak the black chickpeas in water preferably overnight or at least for eight hours.
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For vegetables, peel and cube the raw banana and yam. Wash thoroughly and soak in water until ready to cook.
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Now drain water from soaked chickpeas and add 1/2 tsp salt and pressure cook the same.
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After 4-5 whistles set the cooked chickpeas aside.
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In a separate pan add the cubed raw banana and yam, add a pinch of turmeric and 1/2 cup of water. Allow the vegetables to cook till they are tender.
While the veggies are getting cooked, grind grated coconut, cumin seeds and green chili to a thick smooth paste in the Morphy Richards Supreme Pro Mixer Grinder -- that grinds the toughest ingredients to make your recipe a hit.
When the vegetables are cooked, add the cooked chickpeas to the pan and give it a good mix.
Then add the coconut spice paste, salt pepper powder and jaggery and stir well.
Allow the Kootu Curry to boil and then switch off the flame.
Lastly for tempering, in a separate pan heat coconut oil and add mustard seeds and allow them to splutter. Now add split urad dal, red chili, curry leaves and mix well.
Finally, add grated coconut and fry the coconut till it’s golden brown in color.
Add this tempering to this delicious Kootu Curry and relish it with hot steaming rice and some spicy Inji Puli!
Isn’t the recipe super easy and quick? One bite of this Kootu Curry and you will not be able to resist making it repeatedly. So, next time you are wondering how to make authentic Kootu Curry, you have the answer – by using a little bit of art and of course the super-efficient Morphy Richards Supreme Pro Mixer Grinder!
So this Onam, #HarvestHappiness with Morphy Richards.