Koottukari is one of those comfort foods that brings back memories of home-cooked meals. This rustic South Indian dish transforms simple ingredients into something truly special. The combination of protein-rich bengal gram dal with vegetables creates a satisfying meal that’s both nutritious and delicious. What I love most about this recipe is how the flavors develop as you cook – the earthy dal, creamy coconut, and warm spices come together beautifully. The tempering at the end adds that signature South Indian touch that makes every bite irresistible.
About the Recipe
This recipe brings authentic South Indian flavors right to your kitchen. Koottukari is perfect when you want something hearty and wholesome for lunch or dinner. The overnight soaking makes the bengal gram cook beautifully, while the vegetables add great texture. The ground coconut paste makes the curry creamy without any dairy. You’ll love how the whole house smells amazing when you make the tempering. This dish proves that simple ingredients can create extraordinary flavors when prepared with care.
Why You’ll Love This Recipe
You’re going to fall in love with how comforting and satisfying this dish is. The textures are amazing – tender dal, soft vegetables, and that gorgeous coconut base. The spice level is just right, with black pepper adding warmth without being too hot. What makes this recipe special is the tempering technique. When those mustard seeds start popping and the coconut turns golden, you know you’re creating something magical. It’s also incredibly nutritious, giving you plant-based protein and plenty of fiber. Plus, it tastes even better the next day, making it perfect for meal prep.
Koottukari
Cooking Tips
Don’t skip soaking the bengal gram overnight – it makes cooking much easier. Cut your vegetables into similar-sized pieces so they cook evenly. When grinding the coconut paste, make it smooth but not too thin. For the tempering, keep the heat moderate and watch the coconut carefully. It can go from golden to burnt quickly. Make sure your vegetables are tender before adding the coconut paste. The dish should be almost dry when finished, not soupy.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 2 hours total (including soaking time). Serve hot with steamed rice or rotis. It pairs wonderfully with some pickle on the side. Store leftovers in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently with a splash of water if needed. You can also freeze portions for up to a month.
Similar Recipes
- Sambar with vegetables
- Avial (mixed vegetable curry)
- Olan (ash gourd and black-eyed pea curry)
- Erissery (pumpkin and lentil curry)
Nutrient Benefits
Bengal gram dal provides excellent plant-based protein and fiber to keep you full and satisfied. Raw bananas offer resistant starch, which is great for digestive health. Elephant yam contains potassium and other minerals your body needs. Coconut adds healthy fats that help absorb nutrients better. The spices like turmeric and black pepper have natural anti-inflammatory properties. This dish gives you a complete nutritional package in one delicious meal.
Koottukari
Ingredients
- 2 1/2 cups Bengal Gram Dal (whole, washed and soaked overnight)
- 8 Raw Bananas (peeled, cubed)
- 500 gms Elephant Yam (cubed)
- 18 to 20 Black Peppercorns (powdered)
- 1/2 tsp Turmeric Powder
- 4 Dry Red Chillies (broken into pieces)
- 2 tsp Salt - 2 tsp
Grind to a paste:
- 2 Coconut (grated)
- 1/2 tsp Cumin Seeds
- 1 cup Water
For Tempering:
- 3 to 4 tbsp Oil
- 2 tsp Mustard Seeds
- 4 tbsp Urad Dal
- 10 to 12 Dry Red Chillies (broken)
- 1 Coconut (grated)
Instructions
- Drain the bengal gram and rinse under cold running water.
- Heat a pan over medium flame.
- Add the gram and 2 1/2 cups of water.
- Increase flame to high and cook for 30 to 40 minutes.
- Add the bananas, yam, powdered peppercorns, turmeric powder and red chillies.
- Cook over moderate heat for about 15 minutes till yam is tender.
- Add salt and cook till it is nearly dry.
- Remove from heat.
- Add ground paste and keep aside.
- Heat oil for tempering.
- Add the mustard seeds and when it starts to splutter, add the dal and fry till golden brown.
- Add the red chillies and fry for 45 seconds.
- Now add the grated coconut and fry, stirring from time to time, till brown.
- Pour this into the curry.
- Stir and mix well.
- Serve hot.
Sign up for our newsletter
