KOOTTUKARI - PALAKKADAN STYLE KOOTTUKARI

     Along with the arrival of the Onam season, here comes another set of dishes which can be served in a Kerala Sadhya.  Kootukari is one of the most important side dishes served in a Sadhya.  A dish prepared with Bengal Gram Dhal, Elephant Foot Yam and Ash Gourd. Like most of the Kerala dishes, this dish is also loaded with coconut and what makes Koottukari extra special is the addition of roasted coconut at the end which adds a unique flavour, a wonderful aroma and a slight crunchy note in every bite of this Koottukari.
    Though Koottukari is prepared in different ways, this recipe here is a typical Palakkadan Style Koottukari which is my Mother's speciality. It comes along with a wide range of specifications from my Dad, how it should be cooked.  Right from cutting the vegetables, perfectly cooking the Bengal Gram Dhal and roasting the Coconuts to golden brown. This is my favourite side dish in the long list of Sadhya Items. When my Mom cooks a Mini Sadhya, may be for our birthdays, the three main side dishes which would be served in a Banana Leaf would be Avial, Koottukari and Inju Puli and her all-time special Varutharacha Sambar and some Thoran.
     In some regions of Kerala, Koottukari is prepared with Black Chickpeas and the vegetables added in to it also differs.  But mainly Ash Gourd, Elephant Yam, Raw Plantain are the vegetables used in Koottukari.  My Mom uses Bengal Gram Dhal(Kadala Paruppu), Elephant Yam(Chena) & Ash Gourd(Kumblanga/Elavan) in this recipe.


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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK KOOTTUKARI - PALAKKADAN STYLE KOOTTUKARI

 

INGREDIENTS:

For Koottukari:

Bengal Gram Dhal - 1/2 Cups
Ash Gourd - 1/2 Cup
Elephant Yam - 1/2 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste
Jaggery - 1 Teaspoon

To Saute & grind Coarsely :

Coconut - 1/3 Cup
Peppercorns - few
Green Chillies - 2-3 Nos.
Coconut Oil - 1 Teaspoon

To Roast & for Tempering :

Coconut Oil - 2 Tablespoons
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprig
Coconut -1/2 Cup

 

METHOD:

To Saute & grind Coarsely: 

• Heat Coconut Oil in a pan, let the flame be at low.
• Add slit Green Chillies, a Sprig of Curry Leaves, Peppercorns and 1/3 Cups of grated Coconut to the oil.
• Fry this briefly on a very low flame for 1–2 minutes.  The idea is to get rid of the raw smell from the ingredients.
• The Coconut shouldn't be over fried.  It should turn just glossy.
• Immediately grind the ingredients into a coarse mixture.
• Keep this aside.

For Palakkadan Koottukari :

• Clean and wash the Bengal Gram Dhal 2–3 times or until water runs clear.
• Soak it with ample of water for 20–30 minutes.
• Once soaked, discard the water used for soaking.
• Pour 1-11/2 Cups of Water to the Bengal Gram Dhal and cook it along with Turmeric Powder.
• The dhal should not be over-cooked or turn mushy.
• Meanwhile, Peel & Cut Yam & Ash Gourd into Cubes.
• Once the Dhal is cooked, add the cubed Elephant Yam along with a dash of Salt & Red Chilli Powder.
• Stir, Cover & Cook this on a low flame until the Elephant Yam is 3/4 cooked.
• Now add the cubed Ash Gourds, cover & cook this along with the above ingredients on a low flame until both the vegetables turn soft and cooked.
• Now add the ground coarse mixture and mix well.
• Gently mix the ingredients until it is well combined.
• Care should be taken not to mash the Dhal & Vegetables.
• Add Jaggery and leave it on a very low flame for a few minutes.

To Roast & for Tempering :

• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add 1/2 Cup of grated Coconut and fry this on a low flame until it becomes golden brown in colour.
• The coconut should be roasted until it is fragrant and crunchy.
• Care should be taken not to burn the Coconuts while roasting it, which will spoil the overall taste of this Koottukari.
• Pour the Tempering to the Koottukari and mix well.

NOTES:

• I have used Bengal Gram Dhal in the recipe which is unique to Palakkadan Koottukari.
• Some regions of Kerala cook the same recipe with Black Chick Peas. Cook accordingly.
• The Dhal & Vegetables shouldn't be over-cooked or turn mushy.
• Ample of Coconut Oil & Coconut used in the recipe gives an authentic taste. Adjust to your preference.
• While tempering and roasting, the grated coconut should be roasted on a low flame until it turns into golden brown, fragrant and crunchy.
• This gives an extraordinary texture and flavour to this Palakkadan Koottukari.