By Govind Kaushik
August 12, 2025
Kootu curry is a classic Kerala dish made with soft-cooked lentils, seasonal vegetables, and coconut. It’s mildly spiced, full of texture, and usually part of Onam or festive meals. Check out how to make it at home.
Small piece of peeled elephant foot yam 2 peeled raw bananas ½ kg black chickpea 1 cup grated coconut 3 sprigs of curry leaves 1 tsp red chilli powder ½ tsp turmeric powder and pepper powder 3 dry red chillies 1 tsp mustard seeds Salt To Taste 3 tbsp oil
Soak black chickpeas for 30 minutes. Boil them with salt and turmeric until soft. Set aside.
Peel and cube the yam and raw bananas. Boil yams first for 3–4 minutes, then cook bananas for 2–3 minutes.
Grind fresh coconut into a fine paste and keep it ready for the curry base.
In a large pan, mix boiled yams, bananas, and chickpeas. Add coconut paste, red chilli powder, turmeric, and salt.
Stir the curry well and let it cook on a low flame for 7–8 minutes until everything blends.
Heat oil, crack mustard seeds, then add dry red chillies, curry leaves, and grated coconut. Fry till golden.
Pour the tempering over the curry, mix gently, and serve hot with steamed rice or Kerala red rice.