Chickpeas and Raw Banana with fried coconut
VEGAN side dish, a traditional Kerala sadhya dish from North Malabar called Kootu curry.
Servings 4
Calories 278kcal
Equipment
- Instant pot / Pressure cooker
- 1 saute pan
Ingredients
- 1 cup Black chickpeas (Kala channa)
- 1 Raw banana Burro banana used here
- 1/2 tsp Paprika powder
- 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- Salt to taste
To grind :
- 1 tsp Black pepper
- 1/2 - 1 tsp Cumin seeds
- 2 tbsp Fresh grated coconut
To season :
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2 Dried red chilies
- 2 Sprigs Curry leaves
Instructions
- Wash and soak the chick peas overnight in plenty of water. Pressure cook for 15 minutes and 10 minutes for natural pressure release then open. It should be soft not mushy. Discard most of the water or use for kneading chapatti dough.
- Cut off the ends but keep the peel dice and immediately add to the cooked chick peas. Add salt, turmeric powder , paprika powder and coriander powder.
- Grind the cumin seeds , black pepper first then add the coconut and coarsely grind adding water. Add it to the cooked banana mixture. Add very little water.Stir well and pressure cook for 2 minutes and natural pressure release for 5 -10 minutes then open.
- If there is too much water switch on saute mode and cook it down to a thick consistency.
- Mean while heat coconut oil and add mustard seeds when it crackles add the whole red chili curry leaves and coconut and continuously stir until the coconut is evenly brown.
- Add most of the seasoning to the curry mix once. Transfer to the serving dish then top off with the remaining seasoning on top . Serve with steaming rice as a side dishConsistency - Thick (not runny at all)Will thicken as it sits as the coconut will absorb all the moisture.
Notes
Brown chickpeas takes more time to cook. Raw banana cooks fast. Hence keep that in mind while making this dish.
Do not mash all the pieces completely.