Kootu Curry

1. 1
   prep · ~10 min

   Soak the chickpeas and prepare the yam.

   1.Wash the black chickpeas well and soak them in plenty of water overnight.

   2.Drain the soaked chickpeas before cooking.

   3.Peel the yam and cut it into small even cubes.
2. 2
   pressure cook · ~25 min

   Pressure cook the chickpeas and yam.

   1.Add black chickpeas, yam, turmeric powder, salt, and water to a pressure cooker.

   2.Cook on medium heat until the chickpeas are tender and the yam is soft.

   3.Let the pressure drop naturally before opening the cooker.

   TIPCook just until the yam turns soft but still holds shape, so the curry stays textured.
3. 3
   roast · ~6 min

   Roast the coconut mixture.

   1.Heat a small pan over low to medium heat.

   2.Add grated coconut and roast, stirring often, until lightly golden and fragrant.

   3.Add cumin seeds, red chili powder, and black pepper, and roast briefly for 20 to 30 seconds.

   TIPKeep the heat moderate while roasting the coconut so it browns evenly without turning bitter.
4. 4
   mix · ~2 min

   Crush the roasted coconut.

   Cool the roasted coconut mixture slightly, then crush it coarsely. It should stay textured, not turn into a smooth paste.

5. 5
   simmer · ~5 min

   Combine and cook the curry.

   Add the crushed coconut mixture to the cooked chickpeas and yam. Mix gently and simmer for 4 to 5 minutes until the flavors come together and the curry turns semi-dry.

6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan.

   2.Add mustard seeds and let them splutter.

   3.Add dried red chili and curry leaves and fry for a few seconds until aromatic.
7. 7
   garnish

   Pour the tempering over the curry.

8. 8
   serve

   Serve warm.

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