Koottucurry

Amorphophallus ( Elephant foot yam ) , 500 gm., black chick pea 1 cup, soaked over night,
salt to taste, turmeric power 1/3 tsp., curry leaf a sprig.
Pressure cook the ingredients. Allow to cool, if found excess juice, drain out and keep separately.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallot 1, pepper corns 5. Grind the ingredients
coarsely in a mixer. Combine coconut mix in cooked mix. Allow to bubble in low flame.
Adjust salt. Add 1 tbsp., jaggery  and mix well.
For seasoning
Finely grated coconut 1/2 cup, dried chilly 2, mustard seeds 1/2 tsp., curry leaf half sprig,
coconut oil 2 tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add dried chilly, curry leaves
followed by grated coconut, stir till golden brown, pour it into the cooked mix.
Transfer into serving bowl. Serve with rice.