Mor kootan | Spiced buttermilk curry

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

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