התמונה להמחשה בלבדKerala Coconut Kootu Curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The unique combination of tender yam cubes and green banana, simmered in a creamy roasted coconut sauce with warm spices, creates a celebration of deep textures and exotic aromas.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Soak the brown chickpeas overnight in plenty of water. The next day, filter and add salt and water to cover (about 240-300 ml). Pressure cook for 5 beeps on medium heat until the hummus is soft.
- 2Add the Heim cubes and the green banana along with the hot paprika, black pepper, turmeric, jaggery and extra salt. Mix well and add a little water if necessary, while maintaining the thickness of the dish.
- 3Cook under pressure for 3 more beeps on medium heat.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Recommended Equipment & Products
Chef tips
Consider using sweet potato as a substitute for yam if needed. Add a splash of water if the mixture dries out. Pair with basmati rice or dosa for a full meal.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The unique combination of tender yam cubes and green banana, simmered in a creamy roasted coconut sauce with warm spices, creates a celebration of deep textures and exotic aromas.