Coconut Colocasia Kootu is a beloved South Indian dish that captures the essence of regional flavours. This recipe combines tender colocasia (taro root) and green plantains, creating a wholesome, spicy, and creamy dish perfect for lunch or dinner.
To start, fresh coconut is toasted to golden perfection, infusing the dish with a nutty aroma. The colocasia and green plantains are cooked with a medley of spices, including chilli powder, black pepper powder, salt, and a hint of turmeric. The result is a fragrant and spicy base with a rich, creamy texture.
The magic happens when you blend half of the toasted coconut with cumin seeds to create a flavour-packed paste. This paste is then mixed into the cooked vegetables, infusing them with the nutty essence of coconut and the earthy depth of cumin.
A classic South Indian tempering of mustard seeds, dry red chilli, and curry leaves is added to elevate the dish’s aroma and flavour. The remaining toasted coconut is sprinkled over the kootu just before serving, adding a delightful crunch and even more coconut goodness.
Coconut Colocasia Kootu
Coconut Colocasia Kootu
Ingredients
- 1/2 Fresh Coconut (grated)
- 3 tbsp Coconut Oil (2 tablespoons for toasting, 1 tablespoon for tempering)
- 1/2 kg Colocasia - (peeled and cut into 1/2 inch cubes)
- 3 Raw Green Plantains (peeled and cut into 1/2 inch cubes)
- 2 tsp Chilli Powder
- 1 tsp Black Pepper Powder
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Dry Red Chilli (halved)
- Curry Leaves (a few)
Instructions
- Heat 2 tablespoons of coconut oil in a pan and toast the grated coconut until it turns golden brown. Set it aside.
- In a large pot, cook the colocasia and green plantains in sufficient water. Add chilli powder, black pepper powder, salt, and turmeric. Cover and simmer on low heat until the vegetables are tender. Mash them and set aside.
- Take half of the toasted coconut and grind it with cumin seeds to form a paste. Mix this paste into the cooked vegetables and simmer for a couple of minutes.
- In a small pan, heat 1 tablespoon of coconut oil. Add mustard seeds, dry red chilli, and curry leaves. When the mustard seeds splutter, pour this tempering over the kootu.
- Just before turning off the heat, sprinkle the remaining toasted coconut on top.
- Serve your Coconut Colocasia Kootu hot with steamed rice.
Frequently Asked Questions (FAQ):
What can I serve with Coconut Colocasia Kootu?
Coconut Colocasia Kootu pairs wonderfully with steamed rice. You can also enjoy it with chapati or dosa. For a complete South Indian meal, serve it alongside dishes like Sambar and Coconut Chutney.
Can I adjust the spiciness of this dish?
Absolutely! You can adjust the spice level by adding more or less chilli powder and black pepper according to your preference. If you like it milder, reduce the quantities.
Is colocasia the same as taro root?
Yes, colocasia is also known as taro root. They are the same vegetable with different regional names. It adds a unique flavor and texture to this dish.
Can I use frozen coconut if fresh is not available?
Yes, you can use frozen grated coconut if fresh is not available. Thaw it before toasting and using it in the recipe. However, fresh coconut will give the best flavor.
Is Coconut Colocasia Kootu vegan?
Yes, this dish is naturally vegan as it contains no dairy or animal products. It’s a great choice for vegans and vegetarians alike.
Note: image is for illustration purposes only and not that of the actual recipe.
