Kallakkai Kootu

Method

1. 1

   Prepare kallakkai: Kallakkai is a variety of wild black berries. Wash 200g kallakkai (or use black gooseberries or drumstick flower as substitute). Remove stems.

2. 2

   Cook black chickpeas: Wash half cup black chickpeas. Soak overnight. Pressure cook with 1.5 cups water for 5 whistles until tender. Drain.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and half tsp pepper to a smooth paste.

4. 4

   Cook kallakkai: In a pan cook kallakkai with a little water until tender. Mash partially.

5. 5

   Combine: Mix cooked kallakkai, cooked chickpeas and coconut paste together. Add half cup water and salt.

6. 6

   Cook together: Cook on medium heat 8-10 minutes until thick.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies and curry leaves.

8. 8

   Pour tempering: Add to the kootu. Mix well.

9. 9

   Dry out: Cook on high heat 2-3 minutes until thick.

10. 10

    Serve: Adjust salt. Kallakkai kootu is a traditional tribal Tamil Nadu dish. Serve with steamed rice.