Kerala Coconut Kootu Curry

A rich and aromatic South Indian stew that brings the authentic flavors of the Kerala region directly to your plate. 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. This dish serves as a sophisticated and nourishing accompaniment to any vegan meal or as part of a Far Eastern culinary feast.

Prep: 20 min
Servings: 4
Difficulty: Medium

WhatsAppOriginal recipe

Instructions

Servings:4

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.
4In a blender, combine the grated coconut with cumin and some water and grind to a paste. Add it to the cooked vegetables and mix well, cook another 2-3 minutes until the dish thickens.
5In a separate pan, heat coconut oil and scatter the mustard seeds. Add the hot peppers and the urad dal, cook until golden. Then add the curry leaves and the rest of the grated coconut, and fry until the coconut turns golden and smells good.
6Combine the seasoning with the koto curry and mix well before serving.

Ingredients

1/4 Filipino yam (about 6 oz, cubed) - ensure gluten-free.
1/2 green banana (about 3.5 oz, cubed)
1/2 tsp hot paprika - check label for allergens.
1/4 tsp black pepper
1/4 tsp turmeric - check label for allergens.
1 tsp jaggery - check label for allergens.
Salt to taste - check label for allergens.
1/2 cup grated coconut - ensure gluten-free.
1/2 tsp cumin - check label for allergens.

Nutrition

Calories: 50
Protein: 0.1g
Carbs: 0.3g

Recommended Equipment & Products

Swipe to browse2 products

High-speed blender Ninja Vitamix
Amazon
Instant Pot pressure cooker
Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.

Chef tips

Swap yam with sweet potato if unavailable. Add water if the dish becomes too dry during cooking. Serve with white rice or dosa for a complete meal.

Culinary reasoning

A rich and aromatic South Indian stew that brings the authentic flavors of the Kerala region directly to your plate. 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. This dish serves as a sophisticated and nourishing accompaniment to any vegan meal or as part of a Far Eastern culinary feast.

You might also like

More recipes and guides you might enjoy.

All recipes Peanut-free recipes Sesame-free recipes Contains mustard filter Nut-free guide

1 tbsp coconut oil - ensure gluten-free.

1/2 tsp mustard seeds - check label for allergens.

2 hot peppers

1 tsp urad dal - check label for allergens.

1 sprig curry leaves - check label for allergens.