Kootu Curry (Pepper Delight)

Ingredients

• 2 cups Brown Chickpeas (Also known as Kala Chana or Bengal Gram)
• 0.5 unit Yam (Half of a medium-sized yam)
• 3 units Raw Plantain (Kerala plantain)
• 2 teaspoons Turmeric
• 3 tablespoons Black Peppercorns
• 3 tablespoons Red Chilli Powder
• 2 cups Grated Coconut
• 1 tablespoon Cumin Seeds (Also known as Jeera)
• 3 sprigs Curry Leaves
• 5 tablespoons Coconut Oil
• 2 units Dry Red Chillies
• 2 teaspoons Split Urad Dal (Split and skinless black lentils)
• 2 teaspoons Mustard Seeds

Instructions

1. 1In a pressure cooker, add sufficient water and the soaked brown chickpeas. Add the chopped yam and plantains.
2. 2Add the required salt and turmeric. Make a fine paste of red chilli powder and black peppercorns, and add it to the cooker. Cook for 6 to 7 whistles.
3. 3Grind the grated coconut, cumin seeds, and a sprig of curry leaves in a mixer jar to a coarse paste.
4. 4Once the cooker cools, open it and add the ground coconut mixture. Mix well and bring to a boil. Ensure the consistency is thick, adding only a sprinkle of water if necessary.
5. 5In a pan, heat coconut oil and add mustard seeds, split urad dal, and dry red chillies. Sauté until the mustard seeds splutter and the urad dal turns golden.
6. 6Add the remaining grated coconut and curry leaves to the pan. Sauté until the coconut turns brown, then add this seasoning to the kootu curry. Serve hot.