Kootu curry with Yam and Plantain
Kerala style mixed vegetable and lentil side dish
Calories
Ingredients
- 1 cup Yam
- 1/2 of 1 Plantain
- 1/2 cup Channa dal
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- Salt to taste
For grinding :
- 2 tbsp Grated coconut
- 2-3 tsp Black pepper
- 1 tsp Cumin seeds
- 1/2 Inch Piece of Jaggery
- Salt to taste
For seasoning :
- 4 tsp Coconut oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 Green chili
- 3 Dried red chili
- 2 Sprigs Curry leaves
Instructions
- Cut the plantain and yam into large pieces. Add 1/2 cup water, turmeric powder, chili powder and little salt.
- In the instant pot add the rinsed channa dal to the bottom, add enough water to cover the dal. Place the trivet on top and keep the bowl with cut veggies on top. Pressure cook for both together for 5 minutes. Allow it to natural pressure release for 10 minutes. Then open and check for doneness of each veggie and the dal. If dal need more cooking remove veggie bowl and cook just dal for another 2-3 minutes or as required.
- The veggies should be 90% cooked and dal should break easily and have a grainy texture.
- Add half dal and the veggies add the ground coconut mixture and cook until the most of the water evaporates. Cook on medium to low.
- Meanwhile in another pan heat coconut oil, allow the mustard to splutter add the urad dal allow it to slightly brown up then add the red chilies cut into pieces. Add curry leaves too. Allow it to crisp up. Add the grated coconut and keep continuously sautéing until the coconut turns deep brown shade.
- Put half this coconut mix into the veggie mixture mix well and switch off heat. Level the top and spread the rest of the coconut mix on top evenly. Cover and keep aside. While serving scoop from top to bottom so both the layers are served.
Notes
Roasted coconut can make or break the flavor of this dish hence pay close attention .