Kerala Koottukari Recipe

Kerala Koottukari is a traditional South Indian curry made with a variety of vegetables and coconut. It is a flavorful and nutritious dish that is popular in Kerala cuisine. The vegetables are cooked in a coconut-based gravy, which gives the curry a rich and creamy texture. This dish is typically served with rice or roti and is a perfect choice for a wholesome and satisfying meal.

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15minstotal
15m.total
Kerala Koottukari
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Ingredients for Kerala Koottukari Recipe

  • 0.17 Carrot, Peeled And Chopped
  • 1.83 Chopped
  • 0.17 Potato, Peeled And Chopped
  • 0.33 piece Drumsticks, Cut Into S
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 0.17 Onion, Chopped
  • 0.17 teaspoon Ginger Garlic Paste
  • 0.17 cup Grated Coconut
  • 0.33 Green Chilies
  • 0.17 teaspoon Cumin Seeds
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.17 tablespoon Tamarind Pulp
  • 0.17 tablespoon Jaggery
  • as needed Fresh Coriander Leaves For Garnish

Directions: Kerala Koottukari Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and chop carrots, beans, potatoes, and drumsticks.
  • STEP 2.In a pan, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and chopped onions.
  • STEP 3.Saute the onions until they turn golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 4.Add the chopped vegetables and mix well. Cook for a few minutes until they are slightly tender.
  • STEP 5.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste. Add this paste to the vegetables.
  • STEP 6.Add turmeric powder, red chili powder, and salt. Mix well and cook for another 5-7 minutes.
  • STEP 7.Finally, add tamarind pulp and jaggery. Cook for a few more minutes until the flavors are well combined.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • You can add any vegetables of your choice to this curry.
  • Make sure to cook the vegetables until they are slightly tender, but not overcooked.
  • Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

  • Leftover Kerala Koottukari can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving. It tastes even better the next day as the flavors develop.
  • Serve Kerala Koottukari with steamed rice or roti for a complete meal.
Nutrition
value
206
calories per serving
8 g Fat9 g Protein24 g Carbs9 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    9g
  • Carbs
    24g
  • Fiber
    9g

MacroNutrients

  • Carbs
    24g
  • Protein
    9g
  • Fiber
    9g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    3mg
  • Vitamin A
    146mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    < 1mg
  • Phosphorus
    147mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp