Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kadala Chena Koottu

Ingredients:

Kabuli channa (Black channa) soaked in water overnight – 1 cup
Chopped elephant yam – 1 cup
Ash gourd – 1 cup
Grated coconut – 2 cups
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Salt – as required
Coconut oil – as required
Curry leaves – as required
Sugar – 1 tsp
Cumin seeds – 1 tsp
Pepper corns – 6 nos

Method of Preparation:

Cook kabuli channa in water. Add 1 cup of coconut, cumin seeds and pepper corns into a mixer and grind them well. In a pan add elephant yam along with chili powder, turmeric powder and salt. Let it cook well. To this mixture, add ground mix of coconut and cook it for 3 minutes by closing the lid of the vessel. In another pan, add oil and splutter mustard seeds. Add dried red chilies, curry leaves and 1 cup of coconut. Sauté until the coconut turns golden brown. Add this to the curry mixture along with channa.

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