Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Monday, September 15, 2008

Ona Sadya Part 3 - Kootu kari

The Ona sadya (traditional feast) series continues...
Today it is Kootu kari, a delightful mixture of raw bananas, yam, and brown chick peas. Easy to make, it is a great accompaniment to steamed rice.

Raw banana (preferably the Kerala Nenthran variety) - 2 Nos
Yam (chena) - 150 gms
Brown chickpeas (karutha kadala) - 150 gms
Chilli powder - 1/2 teaspoon
Salt to taste
For masala
Grated coconut - 1 cup
Pepper corns - 6-8 Nos
Cumin (jeera) - 1/2 teaspoon
For tempering
Mustard seeds - 1/2 teaspoon
Dry red chillies - 2-3 Nos
Curry leaves - 4 sprigs

Soak chickpeas overnight and pressure cook. Peel and cube raw bananas and yam. Place the cubed vegetables in a thick bottomed skillet and add enough water to submerge it. Add the chilli powder and cook covered. When soft , add the chickpeas. Grind the ingredients for masala and add to vegetables. Heat a little oil and crackle the mustard and fry the curry leaves and dry chillies. Add to the vegetable mixture. Add salt to taste.

For Ona -sadya-part 1 - Aviyal and the Onam legend, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-1-aviyal.html

For Ona-sadya-part 2- Inji curry, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-2-inji-curry.html

This is my third entry to Asankhana's Festive food event - Onam celebrations. The event is on at http://asankhana.blogspot.com/2008/09/after-successful-celebration-of-krishna.html



Thanks for visiting my blog and leaving ur comments:)
Your sadya series makes my mouth water!!

notyet100 said...

thanks again,...dershana,..:-)

Nidhi said...


Thanks for sharing recipes of some wonderful dishes served in the traditional feast. I hope you had a good time on Onam.

Priti said...

wow looks so yummy...thanks for the wonderful entry

srikars kitchen said...

wow looks so yummy...thanks for the wonderful entry... nice click...

Valarmathi said...

Thanks for visiting my blog. Your sadya recipes looks fabulous, mouth watering

Usha said...

This is a delicious curry...haven't had it in a long time...yours looks fantastic...

Dershana said...

Thank you Raks kitchen.

Thank you for the opportunity to share these recipes through your onam event, notyet100.

thank you Nidhi, Priti, Sri priya, valarmathi, and Usha :-)

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