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Coconut Yam Kootu
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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
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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.
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Preparation Time: 40 minutes |
Serves: 3 |
Recipe Origin: India |
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Submitted by: |
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Franz North Carolina United States |
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This recipe has been viewed 10939 times. |
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