Yet another mom’s signature dish straight from Kerala. Moru kuttan is very common in Kerala and easy to make. This is a yogurt based vegetable curry flavored with coconut. Traditional tempering adds more flavor to the curry. This simple yet yummy curry will woo you for sure.
|Preparation time: 10 mins|
|Cooking time: 15 mins|
|Level : Moderate|
|Ash Gourd||250 gm|
|Turmeric powder||¼ Tsp|
|Red chilli powder||½ Tsp|
|Coconut (Grated)||½ Cup|
|Cumin seeds||½ Tsp|
|Green chilli||2 nos|
|Coconut Oil||1 Tbsp|
|Mustard seeds||¼ Tsp|
|Fenugreek seeds||¼ Tsp|
|Curry leaves||A stem|
|Dried red chilli||2 nos|
|1. Peel the skin of ash gourd and chop them into cubes.|
|2. In a pan add water, chopped ash gourd, turmeric powder, red chilli powder and salt. Place it
on medium heat and cook for 10 mins.
|3. Grind the grated coconut with cumin seeds and green chillies by adding little water to a coarse paste.|
|4. Add the coconut paste to the ash gourd and mix wel. Cook further 5 more mins in low flames.|
|5. Turn off the heat and add the beaten curd and mix. Transfer to serving bowl.|
|6. For tadka take a small frying pan and heat oil. Add mustard seeds, fenugreek seeds,
dried red chillies and curry leaves respectively.
|7. Pour the tadka on to the curry. Serve with steamed rice.|
- This recipe can be used to make Yam, raw mangoes, raw plantain, pumpkin moru kootan.
- I haven’t used curry leaves as I don’t get it here.
- Adjust the quantity of curd according to the sourness.