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Kootu Curry and Chilli Coconut Rice

Kootu Curry and Chilli Coconut Rice Recipe

Chef Jerry Mathews
Kootu Curry is a thick curry-based dish made of legumes and vegetables. Serve it with Chilli Coconut Recipe to enjoy festivals such as Vishu and Onam. They’re one of the most important dishes of Onam Sadhya.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, Kerala
Servings 4


Ingredients required to make Kootu Curry

  • 100 g black chickpeas
  • 400 g mixed vegetables

For dry toasting:

  • 1 sprig of curry leaves
  • 1 tsp coriander seeds
  • 5 shallots
  • 5 cloves of garlic
  • 1 cup grated coconut
  • 2 tbsp coconut oil

For gravy:

  • ½ cup of Coconut milk
  • ½ tsp fennel powder
  • salt to taste
  • ½ tsp pepper powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 sprig curry leaves
  • 2 onions finely chopped
  • 2 green chillies finely chopped
  • A small piece of ginger finely chopped
  • 3 dry red chillies
  • ½ tsp mustard seeds
  • 2 tbsp coconut oil

Ingredients required to make Chilli Coconut Rice

  • 1 tsp cashew nuts
  • 1 sprig of curry leaves
  • salt to taste
  • 5 whole red chillies
  • 1 tsp Urad dal
  • 1 tsp mustard seeds
  • 3 tbsp coconut oil
  • 100 g grated coconut
  • 500 g rice


Ingredients to make Kootu Curry

  • Thoroughly wash and clean the black chickpeas. Boil them with salt until done. Drain and keep aside.
  • For dry roasting, saute the grated coconut in oil with coriander seeds, curry leaves, garlic, dry chillies and shallots.
  • When the grated coconut turns golden brown in colour, remove it from the fire and make it into a fine paste.
  • For the gravy, heat oil in a pan. Add the mustard seeds and let them crackle. Toss in the curry leaves and red chillies and stir. Add and saute chopped onions, ginger and green chillies.
  • When the onion turns light brown in colour, add turmeric, coriander and chilli powders.
  • Saute and add the roasted paste of coconut with mixed vegetables.
  • Allow the vegetables to cook before adding the boiled chickpeas.
  • Continue to cook for a few minutes. Stir in the coconut milk.
  • Stir in the pepper and fennel powders. Serve hot with Chilli Coconut Rice.

Directions to make Kootu Curry

  • Boil rice and keep it aside.
  • Heat oil in a thick-bottomed pan and allow the mustard seeds to crackle.
  • Add split cashew nuts, Urad dal, curry leaves and whole red chillies.
  • Saute for a few minutes before adding the grated coconut.
  • Saute again for a few more minutes and add the boiled rice along with salt.
  • Mix well and cover with a lid. Continue to cook on a low flame for a few minutes.
  • Serve hot with Kootu Curry.
Keyword Chilli Coconut Rice, Kootu Curry