Koottu curry, or a mixed vegetable curry as the name refers, is an inevitable part of Kerala sadyas. Usually made with pumpkin, ash-gourd, yam or plantain, this thick and creamy curry enriches every plantain leaf platter along with avial and thoran. This Onam, Onmanorama is giving you a koottu curry recipe with a tasty twist. This breadfruit plus dal version of the traditional koottu curry will definitely give exclusivity to your sadya.
Ingredients
300 gm kadachakka (breadfruit), cooked
3/4 cup parippu (dal), cooked
1 cup chopped tomato
1/2 cup sliced shallots
1/2 cup thick coconut milk
1 cup thin coconut milk
4 tbsp cashew nut paste
2 tbsp ghee
4 tbsp oil
20 gm garlic
20 gm dry chilies
20 gm mustard
10 gm cumin seeds
20 gm turmeric powder
20 gm chili powder
Salt as required
Preparation
Heat oil in a pan
Saute chopped garlic
When the raw smell leaves the pan, add chopped shallots, saute well
Add chopped tomato, slit green chilies, salt, turmeric powder, chili powder and fry a bit
Add half of the thin coconut milk, allow it to cook for a minute
When it starts to boil, add cashew paste
Now add the breadfruit pieces cooked with salt and turmeric powder, mix well
Add the remaining thin coconut milk to the curry
Add cooked dal to it and mix thoroughly
Add the thick coconut milk
Turn off the stove before the curry boils
For seasoning
Heat oil in a pan and splutter mustard seeds in it
Add dry chilies and curry leaves Saute for 30 seconds
Add the seasoning to the curryPour some ghee over it
Mix well and serve along with rice
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