Kootu Kari | Kerala Sadya recipe

Kootu Kari is one of the traditional dishes that makes an Onam Sadya special. Made with vegetables, chickpeas, coconut, and a touch of spice, it has a lovely combination of sweet, spicy, and earthy flavors. It is a hearty dish that adds plenty of texture to the banana leaf and pairs especially well with rice and the other Sadya curries.

Kootu Kari is a traditional Kerala Sadya dish with a lovely combination of black chickpeas, elephant yam, roasted coconut, and spices. The coconut and spices are roasted until golden brown and then mixed with the cooked vegetables and chickpeas, giving the dish its characteristic dark color and rich roasted flavor. Kootu Kari is meant to be served dry and slightly coarse rather than as a gravy, making it a wonderful addition to the variety of textures on an Onam Sadya banana leaf.

Ingredients

For the Kootu Kari

• ½ cup black chana / kadala, soaked overnight

• 1 cup elephant yam / chena, cubed

• ½ tsp turmeric powder

• Salt, as needed

For the Roasted Coconut Mix

• ½ cup grated coconut

• 1 tsp black pepper

• ½ tsp cumin

• 2 dried chillies

For Tempering

• Coconut oil, as needed

• Mustard seeds, as needed

• Curry leaves, as needed

• Shallots, optional

Method

1. Cook the black chana: Drain the soaked black chana and transfer it to a pressure cooker. Add salt and enough water, then pressure cook until the chickpeas are soft and fully cooked, about 4–5 whistles. Set aside once cooked.

2. Cook the yam: In a separate pan, cook the cubed elephant yam with turmeric powder and salt until tender. The pieces should be soft but should still hold their shape without becoming mushy.

3. Prepare the roasted coconut mix: Heat a pan and add the grated coconut, black pepper, cumin, and dried chillies. Roast the mixture over medium heat, stirring regularly, until the coconut turns a deep golden brown and becomes fragrant. Take care not to burn it. Allow it to cool slightly and coarsely powder the roasted mixture.

4. Combine the chana and yam: Heat some coconut oil in a pan and lightly fry the roasted coconut mixture. Add the cooked black chana and cooked yam, and gently mix everything together. Keep the flame low and cook for about 3–4 minutes, stirring occasionally, until the mixture becomes dry and the roasted coconut coats the chana and yam well.

5. Prepare the tempering: Heat coconut oil in a small pan. Add the mustard seeds and allow them to splutter. Add curry leaves and optional shallots, and fry briefly until fragrant.

6. Finish the dish: Pour the tempering over the Kootu Kari and gently mix.

Serving

Kootu Kari is best served dry and semi-dry, with a dark roasted color and the coconut mixture coating the chana and yam. It should have a pleasant roasted flavor and a slightly coarse texture, making it a perfect accompaniment to the other dishes on a traditional Kerala Sadya.