The vegetarian cuisine from the region of Kerala is one that I am quickly falling in love with. This region typically produces milder flavours, that is heavily reliant on coconut for flavour and thickening.
This week I am sharing Koottu Curry, which is a popular Kerala Sadhya curry. Traditionally, this curry has urad daal 'dumplings' added inside. As I didn't have urad daal, I didn't include this.
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This week I am sharing Koottu Curry, which is a popular Kerala Sadhya curry. Traditionally, this curry has urad daal 'dumplings' added inside. As I didn't have urad daal, I didn't include this.
Ingredients
· Potatoes – As many as desired
· Shallots – 10/15 small shallots
· Ginger Garlic Paste – 1 TBS
· Green Chilli – 2 medium sized green chillies
· Red Chilli Powder – 1 TSP
· Cumin Powder – 1 ½ TBS
· Coriander Powder – 1 TSP
· Garam Masala Powder – 1 TSP
· Turmeric Powder – 1 TSP
· Mustard Seeds – 1 TBS
· Curry Leaves – Roughly 20 leaves
· Fresh Coriander Leaves - Handful
· Coconut Cream – 200ml
· Oil – 3-4 TBS
· Salt – To taste
Instructions
1. In a pan add oil. When the oil has heated, add mustard seeds and wait for them to crackle – This is when the true flavour of the seeds is released. Once they have crackled, add curry leaves.
2. After 30 seconds, add diced green chillies, ginger garlic paste and shallots. A lot of time, when making this dish, the shallots are added whole. Personally, I roughly chopped them first. But if the more traditional version of this curry adds whole shallots. Add salt immediately after adding shallots.
3. After cooking the shallots for 4-5 minutes - Add cubed potatoes (that have been boiled until about 70% cooked) into the pan, and fry them for 2-3 minutes.
4. Add all the spice mixtures (garam masala, turmeric, cumin powder, coriander powder and red chilli powder) into the pan and stir well. Add a cup of water, to prevent any of the spices from burning. Cover and cook for 5-6 minutes, until liquid comes to a boil.
5. Finally, add coconut cream into the pan and stir well. Allow to come to a boil once more and serve. Garnish with diced fresh coriander leaves.
6. Done!
