Tamil Nadu Kootu Curry with Raw Banana and Chana Dal
A comforting and wholesome South Indian delicacy featuring tender raw banana and protein-rich chana dal simmered with freshly ground coconut, cumin, and fragrant spices. Finished with a classic tempering of mustard seeds and curry leaves for an authentic touch.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Drain the soaked chana dal and transfer it to a pressure cooker with 2 cups of water and a pinch of turmeric powder. Cook for 3 whistles until soft yet holding its shape.
2
In a small mixer jar, grind the grated coconut, cumin seeds, and dried red chilies into a smooth paste using a splash of water.
3
In a heavy-bottomed pot, add the cubed raw bananas along with a little water and cook until just tender.
4
Add the cooked chana dal and the ground coconut paste to the bananas. Mix well and simmer on medium heat for 5 minutes.
5
Season with salt and adjust the consistency by adding a little warm water if the kootu is too thick.
6
For the tempering, heat coconut oil in a small pan, splutter the mustard seeds, then add curry leaves and sliced shallots until golden brown.
7
Pour the hot tempering over the kootu, stir well, and serve warm with steamed rice and appalam.
Ingredients
1 cup chana dal, soaked for 30 minutes
2 raw bananas, peeled and cubed
1/2 cup fresh grated coconut
1 tsp cumin seeds
2 dried red chilies
1/4 tsp turmeric powder
1 tsp salt, or to taste
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig fresh curry leaves
2 small shallots, finely sliced
2 cups water
*This AI-generated recipe may contain inaccuracies.