Authentic Kerala-Style Koottukari Recipe

Ingredients

1 cup Chana Dal or Split Chickpeas
1/2 cup Grated Coconut
1/2 teaspoon Cumin seeds
2 Green Chillies
1/2 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/2 cup Jaggery or Sugar
1 Banana, ripe and diced
1/2 cup Yam, diced
1/2 cup Pumpkin, diced
2 tablespoons Coconut Oil
1 teaspoon Mustard seeds
2 Dry Red Chillies
1 sprig Curry Leaves
Salt to taste

Steps and instructions

Soak the Chana Dal in water for at least one hour before cooking.
In a pressure cooker, add the soaked Chana Dal along with the diced Banana, Yam, and Pumpkin. Add Turmeric Powder, Red Chilli Powder, Salt, and enough water to submerge the ingredients. Mix well.
Pressure cook the mixture for about 3-4 whistles or until the Dal and vegetables are well cooked and soft.
While the mixture is cooking, prepare the coconut paste. In a blender, combine the Grated Coconut, Cumin seeds, and Green Chillies with a little water. Blend until you have a smooth paste.
Add the coconut paste to the cooked Dal and vegetable mixture. Mix well and let it simmer for about 5 minutes.
Add the Jaggery or Sugar to the mixture and stir until it's fully dissolved. Adjust the seasoning if needed. Remove the mixture from the heat.
For the tempering, heat the Coconut Oil in a small pan. Add Mustard seeds and let them splutter. Then add the Dry Red Chillies and Curry Leaves. Sauté for a few seconds until the Chillies darken and the Curry Leaves become crisp.
Pour the tempering over the cooked mixture and mix well. Your Koottukari is ready to serve!

Tools for making

Pressure Cooker - To cook the Chana Dal and vegetables efficiently and quickly.
Blender - To blend the coconut, cumin seeds, and green chillies into a smooth paste.
Small Pan - To prepare the tempering with mustard seeds, dry red chillies, and curry leaves.
Spoon - To mix and stir the ingredients while cooking.
Knife - To dice the banana, yam, and pumpkin.
Measuring Cups - To accurately measure the ingredients.
Cutting Board - To chop and prepare the vegetables.
Serving Bowl - To serve the prepared Koottukari.

Recipe variations

Instead of Chana Dal, you can use Toor Dal or Moong Dal for a different flavor and texture.
If you don't have Jaggery or prefer a less sweet taste, you can use Tamarind paste for a tangy twist.
Add vegetables of your choice like Carrots, Beans, or Drumsticks to make it more wholesome.
To make it spicier, increase the quantity of Red Chilli Powder or add some freshly ground Black Pepper.
For a vegan version, you can substitute Coconut Oil with any other vegetable oil of your choice.
If you are allergic to Coconut, you can skip the coconut paste and use tomato puree or yogurt for a different flavor profile.
To add a crunch, you can sprinkle roasted Peanuts or Cashews on top before serving.
If you prefer a thinner consistency, you can add more water or vegetable stock to the recipe.
For a non-vegetarian twist, you can add cooked and shredded Chicken or Shrimp to the mixture.
If you like a smoky flavor, you can temper the dish with a little smoked Paprika or Chipotle powder.

Recipe overview

Koottukari, a traditional dish from the Indian state of Kerala, is a delicious blend of sweet, spicy, and savory flavors. It's typically served as part of a Sadya (banquet feast) and is loved for its unique combination of pulses, vegetables, and sweet elements. This recipe uses Chana Dal (split chickpeas), a combination of vegetables including yam, pumpkin, and ripe banana, and is sweetened with jaggery or sugar. The dish is also flavored with a coconut paste and completed with a final tempering of mustard seeds, red chillies, and curry leaves in coconut oil. The process of making Koottukari involves pressure cooking the pulses and vegetables, adding a coconut paste, sweetening the dish with jaggery, and finally, adding a tempering to enhance its flavors. This dish is a delightful explosion of flavors that is sure to surprise your palate. While it may seem complex, the steps are easy to follow, and the end result is worth the effort. Enjoy this traditional Kerala delicacy as a standalone dish or pair it with rice for a complete meal.

Common questions

Can I use canned chickpeas instead of Chana Dal?
No, this recipe specifically calls for Chana Dal or Split Chickpeas. Canned chickpeas will not give the same texture and taste as the dal.
Can I substitute other vegetables in this recipe?
Yes, you can customize the vegetables according to your preference. However, it is recommended to use a combination of starchy and non-starchy vegetables for the best results.
Is it necessary to soak the Chana Dal before cooking?
Yes, soaking the Chana Dal helps in reducing the cooking time and ensures even cooking. Soaking for at least one hour is recommended.
Can I use brown sugar instead of jaggery?
Yes, you can substitute jaggery with an equal amount of brown sugar if you don't have jaggery available. However, the taste may slightly differ.
Can I skip the tempering step?
The tempering adds flavor to the dish, so it is recommended not to skip it. However, if you prefer, you can omit the tempering, but the dish may lack some aromatic elements.

Serving dishes and utensils

Pressure Cooker - Needed to cook the Chana Dal and vegetables quickly and efficiently.
Blender - Used to make the coconut paste for adding flavor to the dish.
Small Pan - Used for tempering the spices and adding the final touch to the dish.
Serving Bowls - Required for serving the Koottukari.
Serving Spoons - Used for serving the Koottukari onto plates or bowls.

Origin stories

Koottukari hails from the exquisite culinary traditions of Kerala, a state in southern India renowned for its intricate and flavorful cuisine. In Malayalam, the language spoken in Kerala, 'Koottu' means 'to add' and 'Kari' refers to 'curry', representing the diverse blend of ingredients that go into this dish. The recipe is a veritable melting pot of the region's bountiful produce, with its use of locally abundant ingredients like coconut, banana, and spices. Traditionally enjoyed as part of the grand feast of Onam, Kerala's harvest festival, the sweet and spicy Koottukari is a testament to the region's rich cultural heritage and gastronomic diversity. Its unique combination of flavors - the sweetness of jaggery, the heat from the chillies, and the earthiness of the vegetables - reflects the harmonious coexistence of contrasts, much like Kerala itself, where the cool highlands, serene backwaters, and sunny beaches coalesce to paint a breathtaking picture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.