Ingredients

• Chana dal - 200 gm
• Yam - 200 gm
• Cucumber - 200 gm
• Grated coconut - 6 tbsp
• Jaggery - 1 tsp
• Chili powder - 2 tsp
• Turmeric powder - half tsp
• Coriander powder - 1 tsp
• Pepper (not ground) - 1 tbsp
• Jeera - 1 tsp
• Mustard - half tsp
• Curry leaves - 1 sprig
• salt to taste
• oil

How to Make Kerala Koottukari

• Cover dal with water and soak 30 mins before cooking.
• Cook dal for 15 mins in the cooker.
• It should not be over-cooked.
• Cook the vegetables for half an hour if in the conventional manner or one whistle if in a pressure cooker.
• Let a small quantity of water remain, so that the kari will be in the form of paste (after adding coconut paste) and drain the excess water.
• Fry the grated coconut along with pepper and jeera and grind it.
• Add the coconut paste and jaggery into the vegetables.
• Add salt, stir and let it boil for 5-10 mins.
• In a pan, heat oil and add mustard.
• When it breaks, add this into the cooked vegetable.
• Mix it well and remove from the stove.
• Garnish with curry leaves.