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. Kootucurry (കൂട്ടുകറി )is an essential part of traditional kerala sadya. Its very easy to make. So let’s start.
2. First of all soak Black Channa (Kadala) for 2-3 hours
3. Then cook Black channa with 1/4 teaspoon salt to 80%. Do not cook it completely.
4. Chop raw banana in to small pieces. to remove stain, you could dip them in to Rice water for some time.
5. Same way chop Yam in to small cubes
6. Now add Yam and Banana to cooked Black channa with Turmeric powder, Pepper powder, Chilly powder and one teaspoon Salt
7. Mix well and cook it well
8. Grind 3/4 cup grated coconut with a pinch of Cumin seeds and two tablespoon water to a paste
9. Add the coconut paste to Cooked Black channa masala and mix well.
10. In a pan heat oil, add two tablespoon Coconut oil, when its heated enough , add Mustard seeds. When it start to spurts, add Curry leaves and Dry red chillies.
11. Add Grated coocnut to the mix and lets roast it, till it reach brown colour
12. Finally add fried coocnut mixure over the cooked curry and mix well. Sadya style kootucurry ready