Sadya Koottu Curry
Ingredients
- 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. - 2
