Kootu curry!

This receipe is dedicated to my friend Vineet and his better half Minu . They are the one's who keep inspiring me to keep up my hobby.

Ingredients:

Kadala/channa/Black chickpeas- 1/2 cup soaked overnight
chena/suran/yam- 1/2 cup chopped
Raw banana /pacha kaya - 1/2 cup chopped
Cumin seeds -  1 tsp
Whole black pepper -  1 tsp
red chilly powder- 1 tsp
turmeric powder - 1/2 tsp
Jaggery - 2 tsp
Salt to taste

To grind:
Grated coconut - 1/2 cup
Cumin seeds -  1 tsp
Whole black pepper -  1tsp 

To Roast:
grated coconut-¾ cup
mustard seeds-½ tsp
dry red chillies-2-3
curry leaves- 1 sprig
coconut oil-1 tbsp

Pressure cook kadala/black chickpeas/kala channa with 1 and half cup water and salt. (It should be cooked till it is soft. Usually it takes 6-7 whistles). When it cools, remove excess water.
Cook chopped yam and chopped raw banana separately  with salt.
Once done, take all the three veggies together,  pour very little water, add turmeric pd, red chilli pd and cook for two minutes.
Meanwhile grind freshly grated coconut with Cumin seeds and pepper with very little water.
Add this paste to the veggies. Adjust salt as required.
Then add grated jaggery and cook for another two minutes. Make sure it is not too dry. Remove from heat. 

In a kadai, heat coconut oil and splutter mustard seeds and add grated coconut, curry leaves and 1/4 tsp red chilly pd. Roast till the coconut turns brown. Now add this roasted coconut to the yam and channa mixture and stir well. Take off from stove. Your kootu curry is ready. You can serve it hot with rice and daal as a side dish.