• Wash and soak black chickpeas in water for at least 8 hours or overnight. Peel and chop yam and raw banana into cubes.
• In a heavy bottom vessel take the chopped yam and raw banana, add enough water for the veggies to immerse, add turmeric and let it cook in a simmer flame.
• While the veggies are cooking, take the chickpeas in a pressure cooker add salt and turmeric powder and cook for 4-5 whistles or until done.
• Once done, let the pressure fall on its own, drain the water  and add the chickpeas to the veggies cooking. 
• Take all the ingredients given under grind in a mixer, add ¼ cup of water and grind it to a smooth paste.
• By this time the veggies must be almost done. Add this freshly made masala paste into the veggies. Add salt and mix well.
• Let this simmer and get to the point where all the liquid gets almost absorbed. Take it off the stove.

Let us add tadka

• Heat a pan with coconut oil, splutter mustard seeds, add urad dal and sauté until it turns golden brown , add curry leaves and the fresh coconut to it.
• Sauté until the coconut gets nicely toasted and golden brown. Add this hot tadka to the kootu curry and serve to warm with hot rice.