Mor kootan | Spiced buttermilk curry

mor kuzhambumor kootankerala sadya recipesfestival menuFestival recipesSpiced buttermilk curry
Written By Radha Natarajan
Mor kootan

Mor kootan

When I attempted to pen down the recipe for this particular dish, I found myself in a dilemma. Despite its simplicity, this dish poses a unique challenge as it is not only exclusive to Kerala, where it is known as Mor Kootan and is an integral part of the Sadya feast, but also finds its place in the culinary traditions of other southern states of India, each adding its subtle variation. Commonly known as Mor Kuzhambu, it is a tangy yogurt-based thin gravy with a hint of spice, seasoned with green chilies, coconut, and cumin, which predominantly define its flavors. The distinctive aspect of this dish lies not so much in the choice of veggies but in the method employed for its preparation.

Ingredients:

1 cup of cubed ash gourd/white pumpkin

  • 2 cups of thick buttermilk/slightly sour yogurt will also do.

  • 1/2 cup of freshly grated coconut.

  • 1 1/2 tsp cumin seeds.

  • 2 green chillies.

  • 1 tsp turmeric powder.

  • salt to taste

  • 1/2 tsp fenugreek seeds/methi seeds

  • sprigs of curry leaves

  • 2 tbsp coconut oi

  • 1 tbsp rice flour (optional), 2 small red dry chillies for tempering

Method:

Peel and dice the pumpkin into cubes or small pieces.

Cook the pumpkin in 3/4 cup of water with turmeric powder,salt . Cook on low flame and in little water as pumpkins cook fast.

Grind:

Grated fresh coconut, cumin seeds,green chillies and add the rice flour if you want. It helps to slightly thicken the Mor Kootan if you are using thin buttermilk. You can even add the rice flour according to need towards the end instead of grinding along with coconut.

Whisk the yogurt/buttermilk and mix it to the ground coconut paste. Keep aside.

When the pumpkin is cooked well add the coconut,yogurt paste to the pumpkin and keep on low flame.Dont allow the mor kootan to bubble. Bring the curry to just boil and turn off the stove immediately.

Tempering:

Heat the coconut oil in a pan over medium flame and add the mustard seeds,methi seeds, dry red chillies,and curry leaves.Pour to the curry and cover so that the aroma stays.

Tasty Mor kootan/kuzhambu is ready to be served with rice. Enjoy!

The usual accompaniment for this kootan is cluster beans/flat beans paruppu usili ( Kothavaranga usili)

Mor kootan with beans parupu usili

Mor kootan with beans parupu usili

Browse my Instafeed for more recipes. Follow me in Instagram for daily uploads .

Kumbakonam Kadapa a delicious side dish believed to have evolved as a regional specialty in Kumbakonam due to the influence of the Thanjavur Maratha cuisine, which combines dal and coconut. While traditionally a breakfast side dish, its versatility
Featured
Diwali 🪔 Lunch Menu/ Festival lunch menu
Diwali 🪔 Lunch Menu/ Festival lunch menu
Festival recipes
Festival recipes
Paruppu vadai
Paruppu vadai
Puli Aval ( Tamrind poha)
Puli Aval ( Tamrind poha)
Poha puttu /Avalputtu
Poha puttu /Avalputtu

Delicious and healthy poha puttu not only makes a quick evening snack but also a very handy neivediyam for Pooja days ,festivals like Krishna Jayanthi , Navarathri etc .

Paruppu Vadai | Dal vada
Paruppu Vadai | Dal vada
Festival recipes | Tamil new year
Festival recipes | Tamil new year

Tamil New Year, also known as "Puthandu," is celebrated with much enthusiasm and joy among Tamil-speaking people worldwide. It marks the first day of the Tamil calendar year and usually falls on April 14th. This day is filled with rich traditions, cultural festivities, and a sense of new beginnings.

Medu Vadai
Medu Vadai
Sri Rama Navami
Sri Rama Navami

Sri Rama Navami is a Hindu festival, celebrating the birth of Lord Rama. The Rama Navami festival falls in the Shukla Paksha on the Navami, the ninth day of the month of Chaitra in the Hindu calendar. Thus it is also known as Chaitra Masa Suklapaksha Navami, and marks the end of the nine-day Chaitra Navaratri celebrations.

Festival Menu Dishes
Festival Menu Dishes
Cinnamon Raisin Bread
Cinnamon Raisin Bread

Cinnamon raisin bread, especially is a fantastic breakfast choice because of its comforting flavor, soft texture, and natural sweetness.

The combination of cinnamon and raisins brings a natural warmth and sweetness that makes each bite feel comforting, perfect for a morning treat.

Elaneer payasam
Elaneer payasam

Elaneer Payasam, also known as Tender Coconut Kheer or Coconut Water Payasam, is a refreshing and delightful South Indian dessert made with tender coconut water and coconut flesh. It's a cool and sweet dish, perfect for hot summer days or as a refreshing conclusion to a meal.

Pongal Kuzhambu
Pongal Kuzhambu

Pongal Kuzhambu is a flavorful and tangy curry that is typically served with Pongal, a popular South Indian dish made with rice and lentils. Pongal Kuzhambu complements the mild and savory taste of Pongal, creating a well-balanced meal.

Burger buns
Burger buns

I enjoy baking these eggless burger buns that closely resemble classic brioche buns are soft, slightly sweet, and have a rich, buttery taste with a tender yet slightly chewy texture. These buns are enriched with milk, butter, and a touch of honey , giving them a beautiful golden-brown crust and a light, airy crumb inside.

Thavala Dosai
Thavala Dosai

The word "Thavala" (தவள) in Tamil refers to a traditional cooking pot or a heavy bottomed utensil commonly used in kitchens of the past. These heavy-bottomed bronze or brass vessels were used to prepare a variety of dishes, including this unique Thavala Dosai. The name comes from the method of cooking, where the batter is poured into a well-heated bronze pot (Vengala Paanai), resulting in a crispy, thick, and flavorful dosai.

Karuvepilai thogayal
Karuvepilai thogayal

Karuvepilai Thogayal (curry leaves chutney) is a flavorful and nutrient-rich condiment made by grinding roasted curry leaves with lentils, tamarind, and spices. It has a slightly tangy, earthy, and mildly spicy taste with a hint of bitterness from the curry leaves, balanced by the tamarind.

Karadayan Nonbu | Significance Pooja Procedure
Karadayan Nonbu | Significance Pooja Procedure

Karadayan Nonbu or Savitri Vratham is a traditional Tamil festival observed through fasting and the ritual tying of turmeric-smeared yellow threads around the necks. It is a solemn occasion where women pray fervently for the well-being and longevity of their husbands.

Kunuku
Kunuku

Kunuku is a delightful, crispy snack from Tamil Nadu, cherished for its crunchy texture and flavorful taste. Made from a blend of soaked and ground lentils, this deep-fried delicacy is often prepared as a quick evening snack or as part of festive offerings.

Chana masala
Chana masala

Chana Masala is a mildly spiced, tangy, and flavorful dish made with chickpeas (chana) cooked in a tomato-based gravy with onions, garlic, ginger, and spices like garam masala, coriander, and amchur (dried mango powder). Usually it is served with puris, bhaturas, or rice and is enjoyed across India, with regional variations. Every state has its own way of preparing this dish .

Nellikai rasam| Gooseberry rasam
Nellikai rasam| Gooseberry rasam

Nellikai Rasam, or Amla Rasam, is a tangy and mildly spicy South Indian soup made using Indian gooseberries (amla). The rasam has a well-balanced flavor profile—slightly sour from the amla, heat from black pepper and green chilies, and a subtle sweetness from jaggery.

Millet dosa |Kuthiraivali dosa
Millet dosa |Kuthiraivali dosa

Barnyard millet dosa is a delightful, healthy alternative to traditional rice dosas, offering unique benefits and taste while maintaining the crispness and texture essential for a great dosa experience.

Here in this recioe I have used Organic Kuthiraivali which is unpolished .

Kuthiraivali ( Barnyard Millet)is a highly nutritious and versatile grain known for its health benefits and culinary adaptability

Radha Natarajan https://www.youreverydaycook.com/
Previous

Seven cup cake

Next

Cut Mango Pickles