Home Search Contact Us




Having failed to get this recipe from the Bhattare cook of a Udipi Hotel, I set about doing a little homework on my own. At the third trial, I hit upon the nearest combination. I am bringing the love's labour here. This mild curry is so special in its taste, that you would appreciate it when you have it with steaming rice or plain roti alone. Try and you won't regret it.

Coconuts 2 nos.
Channa 1/4 cup
Fresh Curds 1/4 cup
Knol Khol or Cauliflower 1/2 cup
Jeera seeds 1/2 spoon
Jeera Powder 1/2 spoon
Green chillies 3 nos.
Curry leaves 1 sprig
Salt to taste
Coconut oil 2 table spoons


Soak Channa (use red skin or kabuli white channa) overnight in warm water after adding 1/4 spoon of Soda bi carb. Next day drain off soda water , wash with plain water .Take half a litre of water in a cooker directly and add half spoon of salt. Add soaked channa and pressure cook the channa till almost over cooked. (It may take 7 to 8 whistles) Remove the brown skin from top of both the coconuts and retain only white flesh. The Coconut should not be too old and also not too new (elasu). Grate both coconuts and add boiling water to the grated coconut (one cup). Keep it covered and set it aside for at least 30 minutes. Then using the mixi, make extremely fine paste of the coconuts along with Green Chillies. You may have to run the mixi for about 10 minutes for each coconut depending on its age or more.The paste should feel like ice-cream in texture. Make small pieces of Knol Khol (like in Aviyal) or small florettes of Cauliflower and blanch in hot water for about ten minutes till 3/4th cooked. Drain off the water Take coconut oil in a kadai and add Jeera, when it starts becoming brownish, add blanched vegetables and sprig of Curry leaves. Turn twice , add cream of Coconut .Add fresh curds (should not at all be sour). Also add jeera powder . Now add required salt Set the flame on sim and let it simmer for about two to three minutes. Keep strict watch and stir  properly so that coconut does not stick at the bottom. A Heavenly creamy Kootu Ala Udipi Style is ready. Serve steaming Hot along with equally steaming rice or hot chappathis or poories. This dish is sure to get rave reviews from your friends and family members. 


The recipe is almost same as Aviyal but the taste um...........is DIFFERENT. The consistency of this curry is also like ice cream.


And as usual Don't forget to post the feedback.

Back to Curries

Thanks to all the ForumHubbers for making this happen