KOOTTU CURRY

I worked as an ad hoc lecturer in REC (now NIT), Calicut, before marriage. We (me and my colleagues) used to live in the staff quarters. We were 3 young lady lecturers, yet to get married, hence, working on our basic cooking skills. There were mango trees in the front yard. We used to pluck raw mangoes from the mango tree and make instant mango pickle. Rice and cherupayar were soaked in water before going for work and cooked into kanji-payar for dinner. Kanji-payar along with instant mango pickle was our dinner every single day.

We skipped breakfast but had an elaborate lunch at the college guest house. It was a nice naadan lunch and koottu curry was one of the many side dishes served with rice. That was the first time I was tasting koottu curry. I wish I had asked the recipe of the koottu from the guest house chef. 

I had to come up with my own. 

INGREDIENTS

1. 1/2 cup chickpeas soaked overnight
2. 400 gms chena (I use frozen yam)
3. 1 zucchini squash, skin-on, chopped (100 gms.)
4. 1/2 cup broiled coconut
5. 1 Tbsp. coriander powder
6. 1 tsp turmeric powder
7. 1/2 tsp mustard seeds
8. 2 Tbsp. oil
9. 4 Tbsp. chopped onions (30 gms.)
10. 4 garlic cloves finely chopped.
11. 1 tsp chili powder
12. 1 tsp pepper powder(optional) 
13.  salt to taste 
14. curry leaves  

METHOD

• Wash the soaked channa and cook in 2 cups water and salt in a pressure cooker on high for 3 whistles and medium-low for 15 minutes.
  
  
  
  

• After the pressure releases, open the cooker and add the chena and zucchini squash. I have used frozen chena as is. Add 1/2 cup water and sufficient salt and pressure cook for 1 more whistle.
  
  
  
  
  
  
  
  
  
  
  
  

• While the vegetables are cooking, chop the onions and garlic. Get ready with the spice powders and ingredients for seasoning.
• Heat a wok on medium-high heat. When the oil is hot, add mustard seeds; when the seeds splutter, add chopped onion and garlic. Sauté till the onions turn translucent. Then add the dry chilies, sauté for 2 seconds, and then add in all the spice powders and curry leaves. Stir well, and then add in the broiled coconut.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• The pressure in the cooker must have been released by now. Open the cooker and add the spiced seasoning to the cooked vegetables.
• Stir well, check for salt, and dilute as per the desired consistency.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• Our favorite combination is rice, koottu curry, and fish fry.
  
  
  
  
  

NOTES

• You can substitute sweet potato for the yam(chena). Chena is available only in Indian stores, whereas sweet potato is available in local stores. Use half and half of the sweet potato and zucchini proportions when using sweet potatoes. You don't want an overpowering taste of sweet potato(red or white). Sweet potato also adds a pleasant, sweet taste to the curry.