Mixed Vegetable Curry From Corgi
Here’s a delicious curry from Coorg. This curry is made using more than one vegetable like beans, potatoes and carrots. It has a coconut based gravy infused with spices and is a great accompaniment for akki vottis, chapatis and rice.
Here’s what you’ll need to make this curry.
French Beans, a handful
Small Potatoes, 2
Toor Dal, 3 tbsps.
½ cup grated Coconut and 1/2 tsp. Cumin seeds ground to a fine paste
½ tsp. Cumin powder
1 tbsp. Coriander powder
1/2 tsp. red chilly powder
Salt to taste
1 tsp. Tamarind juice
1 small Tomato, chopped fine
2 cups water
For the seasoning:
1 tbsp. oil
¼ tsp. Mustard seeds
10-12 Curry leaves
4-5 cloves of Garlic, crushed
- Wash, peel and cut the vegetables as shown in the picture.
- Wash the Toor dal and let it soak in water for 5 minutes. Add a dash of turmeric powder and a few drops of cooking oil and cook the Toor dal till done.
- To the cooked dal, add the vegetables, the spice powders and the chopped tomatoes and cook till the vegetables are cooked. Ensure that the vegetables are firm and not mushy.
- Next, add the coconut paste, tamarind juice and salt. Mix well and boil for 1-2 minutes.
- In a pan or degchi, heat oil. Add the mustard seeds, the curry leaves and the garlic and fry till it turns golden. Add this to the curry and mix well.
Our mixed vegetable curry or Kootu curry is ready!
For this curry, you can use beans, carrots, potatoes, peas and other similar vegetables.
Since Jackfruit is in season, here’s another recipe using raw Jackfruit from Coorg. This recipe is another delicacy from my home town. In the last post, I shared a recipe for Raw Jackfruit Fry, which is a dry preparation. Should you wish to prepare a curry, here is a recipe. It can be served with Akki Votti, rice or chapati. Here’s what you’ll need to make Raw Jackfruit Curry.
1 small raw Jackfruit (should be very tender and fresh)
¼ cup Black Gram Dal, soaked overnight and cooked with a pinch of salt till done
¼ tsp Turmeric powder
½ tsp Coriander powder
½ tsp Chilli powder
½ tsp Jeera powder
½ tsp Garam Masala (Optional)
1 cup fresh coconut, grated and ground to a fine paste
½ tsp thick tamarind juice
Salt to taste
For the seasoning:
3 tbsps oil
¼ tsp mustard seeds
1 onion finely chopped
8-10 curry leaves
- Cut the Jackfruit in half, horizontally and then vertically as shown. If you find the Jackfruit to be too sticky, rub a little cooking oil on your hands. Remove the central hard part. Peel the hard outer layer and cut into small cubes as shown in the picture.
- Put the cut pieces into water for 5 minutes. Drain out the water and mix the cut Jackfruit pieces with turmeric powder, chilly powder, coriander powder, jeera powder and salt. Let it sit for a few minutes.
- Boil the Jackfruit pieces in a little water (1/2 cup) in a pressure pan (3 whistles).
- In a thick bottomed pan, heat the oil. When hot, add the mustard seeds and allow it to splutter. Next, add the chopped onions and fry till it turns transparent. Now add the curry leaves and fry for a minute.
- To this, add the boiled Jackfruit and the cooked black gram with its water. Let this boil for 5-8 minutes. Add the coconut paste and mix well. Cook this mixture for another 5 minutes till the gravy starts to thicken. At this stage, add the tamarind juice and the garam masala and mix well. If the gravy seems too thick, add ½ a cup of water and let the curry boil for a few minutes. Turn off the heat.
Tender Jackfruit curry is ready!
Raw Jackfruit Curry (Muddi Chekke Curry from Coorg)