Kerala Kootu Curry Recipe is a very traditional north Kerala dish that is made from Yellow Pumpkin cooked along with Desi Channa or Black Eyed Beans and spiced with coconut. When I first had this dish in an ayurvedic restaurant I fell in love with it. The beans you wish to add is purely your choice and taste. I sometimes add whole toor dal (as shown in the image), desi chana (dark brown chickpea) or even black-eyed beans. Serve Kerala Kootu Curry along with Sambar of your choice.
If you like this recipe, try our other Kerala recipes like-
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Stainless Steel 2 Tier Steamer, Hard Anodised Frying Pan / Omelette Pan
Cooks in 35 M
Total in 55 M
To begin making the Kerala Style Kootu Curry, we will first have to cook the beans (desi channa or whole toor dal) until soft and tender. Drain and keep the exess water(stock) aside. (you could use this stock in rice, rasam or a soup).Before cooking the beans or the legume, make sure you have soaked it for
Before cooking the beans or the legume, make sure you have soaked it for at least 4 to 5 hours. The harder the bean variety the longer the soaking period. See how to cook beans and legumes in a pressure cooker
Next, in a grinder, grind the coconut, green chillies and cumin, jaggery into a coarse paste, until well combined. You can add a little warm water to grind the mixture. Keep this aside.
Steam the pumpkin with salt and keep aside. See how to steam vegetables in a pressure cooker
Heat oil in a pan; add the mustards, red chillies and curry leaves. Allow them to roast and crackle for a couple of seconds. Add in the coconut paste and saute for about a minute. Finally, stir in the pumpkin and beans.
Stir gently to combine all the ingredients when it is boiling. The pumpkin will get a mashed feel, but that is the texture and looks we are looking to achieve.
Transfer the Kerala Style Kootu Curry to a serving bowl and serve it along with Sambar of your choice.