Koottu Curry - Vegetable and Chick Pea Dish For Sadya

Kootu Curry For Sadya

A sadya  dish  with  vegetables  and   black  chick peas.

Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Syama


  • 1 Raw plantain Medium sized
  • 1 C Elephant Yam Cubed
  • 1 C Black Chickpeas Cooked
  • 1 Tsp Chilly Powder To Taste
  • 1/2 Tsp Turmeric powder
  • Few Curry Leaves
  • Salt To taste

To Grind To Paste

  • 1 C Grated Coconut
  • 1 Tsp Whole Pepper Corns
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Minced Ginger Optional

To season

  • 1/2 Tsp Mustard Seeds
  • 2 - 3 Dry Red Chilies
  • 1 Sprig Curry Leaves
  • 1/2 - 3/4 C Grated Coconut
  • 5 Whole Black Pepper Crushed
  • 1 Tbsp Coconut oil


  1. Cut the  vegetables  are  into  1/2 inch  thick pieces.  Add to the pan along with 1 C water  a pinch of  salt  and   turmeric . Cook covered  over  medium  heat  for  5  to 10 minutes.   

  2. While  the  vegetables are cooking, add all the  ingredients for  grinding  to  a  blender  bowl and  grind  to a  smooth paste  adding a  few  tablespoons of water as  necessary .

  3. Add the  chickpeas to the vegetables. Check the  vegetables  to see  if  they are  almost  cooked  through.  If  needed  cook for a  few  more  minutes.  Add  the  coconut paste mix and   adjust  salt. 

  4. Reduce  heat to low  and  cook  for a  few  minutes until the raw smell goes away.

  5. In a  small  frying  pan heat 1 tbsp oil. When hot  add the  mustard  seeds,  curry leaves,  and  red chilies.   Once the  mustard  seeds  crackle  add  the  grated  coconut. Stir  fry  the coconut until it turns uniformly brown.  Add  the  crushed pepper, stir  and  turn off the  heat. 

  6. Check the vegetables  to make  sure  that  it is  cooked  through. Taste and  adjust  salt if  needed.  If needed continue cooking the vegetables for a  few  more minutes. Pour  the   coconut  seasoning  over the  cooked  vegetables and  turn off the heat.

  7. Mix  just  before  serving. 

Recipe Notes