Koottu Curry is a semi-dry Kerala curry made with vegetables like yam, raw banana, and black chickpeas, cooked in a spiced coconut paste and finished with roasted coconut tempering. It’s a hearty and protein-rich dish, served as part of the Onam Sadya feast.
Koottu Curry is one of the signature dishes of the Onam Sadya, the grand vegetarian feast of Kerala. It is unique because it combines vegetables and legumes with a roasted coconut base, creating a balance of flavours — earthy, nutty, mildly spiced, and slightly sweet.
Traditionally, vegetables like yam (chena) and raw banana (kaya) are cooked along with black chickpeas (kala chana). The addition of a coarsely ground coconut-spice mixture gives it depth, while the final tempering of roasted coconut in coconut oil gives the dish its distinctive Kerala touch.
It’s semi-dry in texture, making it different from curries like olan or kalan, and pairs beautifully with steamed rice. Nutritious, filling, and festive, Koottu Curry is both a comfort dish and a celebratory one.
Cook legumes
Pressure cook soaked black chickpeas with water and a pinch of salt until soft (3–4 whistles). Drain excess water and set aside.
Cook vegetables
In another pan, cook yam and raw banana with turmeric, chilli powder, salt, and just enough water until tender.
Prepare coconut paste
Grind grated coconut, cumin, black pepper, and green chillies into a coarse paste (not too smooth).
Combine everything
Mix cooked chickpeas with the vegetables. Add the ground coconut paste. Cook on low flame for 5 minutes until well blended.
Roast coconut
In a pan, heat 1 tsp coconut oil and roast 3 tbsp grated coconut until golden brown.
Tempering
Heat remaining coconut oil. Add mustard seeds, curry leaves, and dry red chillies. Mix in roasted coconut. Add this tempering to the curry.
Serve
Serve warm with steamed rice as part of a sadya or festive meal.
Yes, you can make a vegetable-only version, but chickpeas add protein and authenticity.
Yes, but only 1 whistle; they should not turn mushy.
Stays fresh in the fridge for 1–2 days. Reheat gently before serving.
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