Let’s get cooking!!
1 cup of black chickpeas (easily available in Indian stores) soaked overnight or at least 6 hours. This will almost double after soaking.
Dice half a raw plantain, around 1 cup of pumpkin and 1 cup of elephant yam(I used frozen diced yam).
Add all the diced veggies into a heavy-bottomed pan. Add water accordingly and 1 tsp. of salt, 1 tsp. of turmeric powder and allow it to cook on a medium flame for 12- 15 minutes or till tender but not mashed or overcooked.
Lightly crush 3/4th cup of grated coconut, 1 green chilli, 1 tsp. cumin seeds, and 1 inch ginger without adding water.
Add the boiled chickpeas and crushed coconut mixture and cook for 5-7 minutes.
Add 1 tsp. of pepper powder and a cube of jaggery. The speciality of kootu curry is that there is no chilli powder added. Hotness comes from the pepper powder. Check for seasoning at this stage, as there was salt added while cooking the chickpeas and the veggies.
Roast around 3/4th cup of coconut till golden brown. At the final stage, add in 2 tbsp. of coconut oil, 1 tsp. mustard seeds, 1 sprig of curry leaves and 2 red chillies and pour over the kootu curry. Serve hot with rice.
Till then happy cooking!!