koottu curry with Chena-kaaya(elephant foot yam- raw banana)
- Elephant foot yam (chena) : 250gm
- Raw banana (kaaya): 250gm
- Coconut (Grated ) : 1 medium sized coconut.(if big one , use 1/2 portion)
- chickpeas or chana dal or kadala paripp(kadala): 50gm (1/2 galss)
- Turmeric powder
- Red chili Powder
- Salt : as required
- Cumin seeds : 1/2 tbs
- garlic : 5 cloves
- Curry leaves: 4 to 6 stems
- Mustard seed: 2 tbs
- Red Chili :3 nos
- Coconut oil
- Water : as required
Soak the chana dal (kadala-paripp) overnight in water.
Cook the dal in cooker for 3 to 4 whistles. set aside.
Make small sized(cube sized ) pieces of Elephant foot yam and Raw banana. Then clean it properly in water. Soak the same in water for sometime and wash properly.
Cook the Elephant foot yam and raw banana with 1/2 glass of water , 1 tbs of turmeric powder, 1 tbs of chili powder and 1 tbs of salt in a pressure cooker for 2 whistles. Then off the flame and allow to cool.
If you not using pressure cooker cook the vegetables in a vessel until all are cooked well.
Roast grated coconut in 2 to 3 tbs of coconut oil until it turns color to brown.
In a mixer add cumin seeds, garlic and 2 to 3 tbs of roasted coconut. Make a paste with altogether. Then add remaining coconut and just crush it for 2 to 3 mixing. No need to make a thick paste.
Into the cooker or vessel (in which cooked the vegetables), add cooked chana dal and coconut paste . Mix all together well and cook for 3 to 4 minutes. Add salt if needed.Once start bubbling off the flame.
In a pan add 2 table spoon of oil, once hot add 1/2 tbs of mustard seeds, 3 red chilies and 2 stems of curry leaves fry it well. Add this into koottukari. Mix it .
Essential and easy recipe in sadya, ready to serve.