A hearty and earthy mixture of elephant yam and black garbanzo with roasted coconut makes up for this Kadala Koottu Curry that is an integral ingredient of Kerala Sadya.
Cook the elephant yam, black garbanzo beans, turmeric and red chilie powder along with the water till the yam is cooked and easily mushed.
Grind together the coconut, black pepper corns, cumin and red chilies together to a fine paste.
Add this paste to the cooked yam and beans along with some salt. Cook for a few minutes till the raw smell of coconut and spices goes away.
Heat the oil and add the mustard seeds to it. Once they splutter, add the curry leaves. Pour it over the koottu curry.
Dry roast the 2 tbsp grated coconut till nice and brown. Add this on top of the curry as well and mix it in just before serving.