Skip to main content

ONAM SPECIAL

Black Chickpeas Coconut Sprout Kootu Curry


Keralites are celebrating Onam festival which is one of the special traditional celebration for Keralites. We are mainly preparing vegetarian dishes in this festival and all schools, colleges and offices are celebrating Onam. Sambar, Kootu curry, Olan, Different types of Pickles, mixed vegetable stir fry, different types of Payasam are the main dishes for Onam festival. Some people are making non- vegetarian dishes in some places in now a day. In my house we are making only vegetarian dishes for this celebration. I made very special and variety Kootu Curry today. We can make kootu curry in different ways but I used entirely different method to make this dish. It will have a variety taste with Black Chickpeas with different vegetables. This dish is little bit sweet and I mixed Coconut Sprout to get different taste. We can make it with fewer ingredients and the main vegetables are Carrot, Yam and Cucumber. it is looking very attractive and also has the taste and flavour of grated Coconut and cumin Seeds. You can serve this as the side dish with plain hot rice for lunch. Let us enjoy Onam with this special and tasty dish.    


Preparation Time - 15 minutes
Cooking Time - 25 minutes
Decoration - Fried Coconut, Dried Red Chilli and Coconut Sprout

Ingredients

Black Chickpeas - 1 cup
Carrot Cubes - 1/4 cup
Yam Cubes - 1/4 cup
Cucumber Cubes - 1/4 cup
Coconut Sprout - 1/4 cup
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Black Pepper Powder - 1/2 teaspoon
Grated Coconut - 3/4 cup
Cumin Seeds - 1 teaspoon
Jaggery Syrup - 2 teaspoon
Coconut Oil - 1 tab spoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Dried Red Chilli - 2
Salt - To Taste
Curry Leaves - 2 Sprigs
Water - As Required

Method
  • Sock black chick peas in overnight.
  • Next day, wash it well and put it in a pressure cooker.
  • Add salt and pour water as required and cover with lid and cook it and keep it aside.
  • In a grinder, add 1/2 cup grated coconut, cumin seeds and add some curry leaves and crush it.
  • In a pan, add carrot Cubes, yam Cubes and cucumber cubes.
  • To this add turmeric powder, red chilli powder, black pepper powder and salt and mix well.
  • To this pour water as required and add crushed coconut mixture and mix it well.
  • Cover the pan with lid and cook it well.
  • To this add cooked chick peas and jaggery Syrup and mix well.
  • In a small pan, pour coconut oil and splutter mustard seeds when it heats well.
  • Then add dried red chilli and curry leaves and stir well.
  • To this add 1/4 cup grated coconut and roast well until brown colour.
  • Add coconut sprout and mix well.
  • Add this into Kootu Curry and mix well.
  • Transfer it in a serving bowl and decorate with fried coconut, dried red chilli and coconut sprout.
  • Serve it with hot rice.
Tips
  • To get exact taste black chick peas shouldn't over cooked.
  • You can use garlic if you need.
           
Black Chickpeas Coconut Sprout Kootu Curry

Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…