Tuesday, 22 April 2014

Kottu curry is a vegetarian signature dish from Kerala. Its one of the most popular dish served in Sadyas. This is a very unique and tasty recipe because of the ingredients used. Kootu curries are made in different ways in different cities in Kerala. The one i presented here is made in southern part of Kerala especially in Trivandrum. Usually many of them uses the black pea and the potatoes in it, where in this is a unique recipe which has the ulunnu vada(urud dal vada) in it.

Kootu curry is the spiciest dish served in the sadya.Before you start making, grab some thick and thin coconut milk(1st and 2nd milk). So,if you have left over vadas you could use it or here you go how to make the urud dal vadas.The size may be little smaller than the normal urud dal vada.Here you go with how you make the urud dal vada for the kootu curry.

Soak the urad dal for 4 – 5 hrs and drain the water completely. Grind it to a fine paste adding little water, if required. Heat oil in a deep pan. Add 1/2 tsp crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel. This yields about 15 small vadas.


  • Urud dal vadas (See above for the notes)- 10 nos
  • Potatoes- 2 Sliced as medium size pieces
  • Green Chilies- 3 Nos
  • Small Onions- 4-5 nos
  • Thick coconut milk- 1 Cup
  • Thin Coconut Milk- 1 Cup
  • Chili Powder- 1 Tspn
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- 1/2 Tspn
  • Salt- To Taste
  • Coconut Oil- 3 Tspn
  • Curry Leaves- Few
  • Mustard Seeds- 1 Tspn


  • In a pan,without adding oil add the chili,coriander and turmeric powder and roast for a while and keep aside.
  • In a separate pan, add the thin coconut milk small onions,green chilies and potatoes and cook covered until its cooked completely.
  • When it starts drying add the salt and the roasted powders and sauté again.
  • Add the urud dal vadas and pour the thick coconut milk and cook again until it gets thick.
  • In a separate pan, add oil when it heats up add the mustard seeds and curry leaves, add this to the curry and serve hot.


"Adjust the chili powder as per your spice level.

If you are using the left over vadas, make it into smaller pieces and add that to the gravy.

Always use the fresh coconut for the milk than the frozen which gives a better taste.

You can use the ordinary oil as well if you dont want to use the coconut oil."



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