Kootu Curry (Kerala Style) with Tofu Varuval (Chettinad Spiced)

Name: Kootu Curry (Kerala Style) with Tofu Varuval (Chettinad Spiced)
Prep time: 15 min
Cook time: 35 min
Ingredients: 150 g Yam, cubed; 100 g Black chickpeas, soaked; 50 g Fresh grated coconut; 0.5 tsp Cumin seeds; 1 tsp Turmeric powder; 100 ml Water; 250 g Firm tofu, cubed; 1 tbsp Fennel seeds; 1 tsp Black pepper powder; 0.5 tsp Mustard seeds; 10 ml Coconut oil

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kootu Curry (Kerala Style)

Ingredients

• 150 g Yam, cubed
• 100 g Black chickpeas, soaked
• 50 g Fresh grated coconut
• 0.5 tsp Cumin seeds
• 1 tsp Turmeric powder
• 100 ml Water

Cooking Steps

Pressure cook yam and chickpeas with water and turmeric for 3 whistles.

Blend coconut and cumin into a coarse paste.

Stir paste into cooked mixture, simmer 5 minutes, garnish with curry leaves.

The Perfect Pairing

Tofu Varuval (Chettinad Spiced)

Ingredients

• 250 g Firm tofu, cubed
• 1 tbsp Fennel seeds
• 1 tsp Black pepper powder
• 0.5 tsp Mustard seeds
• 10 ml Coconut oil

Cooking Steps

Heat oil, crackle mustard and fennel seeds.

Add tofu cubes and brown evenly on medium heat.

Toss with pepper powder and salt; roast until edges are crispy.