Sadya Koottu Curry

Kootu curry is a thick and spicy vegetable curry made with roasted coconut, black gram (chana dal or kadala parippu), yam (chena), and raw plantain (pacha kaya). It is an important part of the Kerala sadya and is known for its bold flavour, rich texture, and the perfect balance of spices and sweetness. The base is made using a roasted coconut masala, which gives it a deep, slightly smoky taste.

In a regular sadya, either erisseri or kootu curry is usually served – not both – because both use roasted coconut as the main masala. But during big feasts like Aranmula Valla Sadya, both dishes are included. That’s because even though the base looks similar, the taste is completely different. Kootu curry has more spice, a thicker texture, and uses black pepper, curry leaves, and fried coconut bits for extra flavour. On the other hand, erisseri is usually milder and has a slightly sweet tone, especially when made with pumpkin or raw banana.

Kootu curry is not just tasty but also filling and nutritious. The combination of lentils and vegetables provides protein and fibre, while the roasted coconut and spices make it easy to digest. It holds its place firmly on the banana leaf, often served right next to aviyal or pachadi. With every bite, it reminds you of the depth and variety in Kerala’s sadya tradition – where no two dishes are alike, even if they share ingredients.

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Sadya

Sadya Koottu Curry

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Vegan, Vegetarian

Difficulty: Advanced Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Black Channa (Kadala)
• 1 ¹⁄₂ cup Raw banana chopped
• 1 ¹⁄₂ cup Yam chopped
• 3 cup Grated Coconut
• 1 pinch Cumin seeds
• ¹⁄₄ teaspoon Turmeric powder
• 1 tablespoon Pepper powder
• 1 teaspoon Chilly powder
• 1 ¹⁄₄ teaspoon Salt or as required
• 1 spring Curry leaves
• 2 tablespoon Coconut Oil
• 1 teaspoon Mustard seeds
• 2 Dry Red Chillies

Instructions

1. First of all, soak black channa (kadala) for 2–3 hours.
2. Cook the soaked black channa with ¼ teaspoon salt until it’s about 80% cooked. Do not cook it completely.
3. Chop raw banana into small pieces. To remove the stain, you may dip the pieces in rice water for a while.
4. Similarly, chop yam into small cubes.
5. Add the chopped yam and banana to the partially cooked channa. Sprinkle turmeric powder, pepper powder, chilli powder, and 1 teaspoon salt. Mix well and cook everything together until soft.
6. Grind ¾ cup grated coconut with a pinch of cumin seeds and 2 tablespoons of water to make a coarse paste.
7. Add the coconut paste to the cooked channa and vegetables. Mix everything gently and cook for a few more minutes.
8. In a separate pan, heat 2 tablespoons of coconut oil. Add mustard seeds. When they start to splutter, add curry leaves and dry red chillies.
9. Add grated coconut to this and roast it until it turns golden brown.
10. Finally, add this fried coconut mixture to the curry and mix well.