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Coconut Yam Kootu
1/2 coconut, grated (approx. 1/2 - 3/4 cup flaked coconut)
2 Tbls. coconut oil
500g (1 lb) yams
3 green plantains (or 1 1/2 cups tapioca)
2 tsp. chili powder
1 tsp. ground black pepper
1/2 tsp. ground turmeric
salt to taste
1 tsp. cumin seeds
For tempering:
1 Tbls. coconut oil
1 tsp. brown mustard seeds
1 red chili, halved
a few curry leaves

 

Saute the grated coconut in the 2 tablespoons of coconut oil until golden brown. Set aside.

Peel both yams and plantains. Chop into 1/2 in pieces. Place in a heavy saucepan and add sufficient water to just cover the vegetables.

Now add the chili powder, ground black pepper, ground turmeric, and salt to taste. Cover saucepan with a lid and simmer over low heat until vegetables are tender.

In the meantime, take half the sautéed coconut and place in an electric blender or food processor. Add the cumin seeds and blend into a paste.

Now add the paste to the cooked vegetables and simmer for 2-3 minutes more. Mash and set aside in the saucepan.

Tempering: Heat 1 Tbls. coconut oil in a heavy frying pan or skillet. Add the mustard seeds, halved red chili, and a few curry leaves. When the seeds splutter add this mix to the mashed vegetables. Heat kootu through gently.

Just before turning off heat, add remaining sauted coconut.

Serve hot with rice and poppadoms.

Preparation Time: 40 minutes Serves: 3
Recipe Origin: India
Submitted by:
Franz
North Carolina
United States
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