Malabar Koottu Curry

Initial Preparation:

1. Soak black chickpeas in water for about 6-8 hours or overnight.
2. Then cook the chickpeas with little salt till soft. Drain and keep it aside.
3. Grind together the ingredients in ‘For coconut masala’ and make a coarse paste. Set aside
4. Peel elephant yam and raw plantains and cut to medium slices.
5. Wash and soak it in cold water for 10 minutes. Drain the water completely.

Curry Preparation:

1. In a deep wide pan, add in the sliced yam, plantain pieces, green chilly, ginger and salt. Add just enough water to cook the veggies. Cook until veggies are cooked well on low-medium heat. Stir occasionally.
2. Add in the cooked chickpeas, coconut paste and mix well.
3. Remove from heat. Add sugar or jaggery, combine well and set aside.

Tempering:

1. Heat oil in a pan, splutter mustard seeds.
2. Add in the coconut pieces, split black gram, dried red chillies, curry leaves and fry till light brown on low heat.
3. Remove from heat, pour it over the curry and mix well. Serve warm with rice.

Notes:

• You can also roast the coconut before grinding, this will enhance the flavor and color of Malabar Koottu Curry.(Initial Preparation Step#3)
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