Moru kootan is my favourite one. It can be prepared swiftly if we have some slightly sour curd or buttermilk. This can be made with Ash gourd, Chow chow (Vegetable pear), Colocasia (Chembu in Malayalam / Seppan kizhangu in Tamil) and Raw bananas.
Here we go with Ash gourd Moru kootan.
Ingredients :
Ash gourd - 1 cup
(sliced into medium sized cubes)
Coconut (grated) - 1 cup
Thick Buttermilk - 1.5 cups
Turmeric powder - 1/4 tsp
Green chili - 2 or 3
Red chili - 1 or 2
Mustard seeds
Coconut oil - 2 teaspoons
Curry leaves
Salt
Preparation :
Whisk curd. Buttermilk should be thick and free from lumps.
In a vessel put Ash gourd with a little water.
Add salt and turmeric powder. Let it cook. It cooks quickly.
Grind coconut and green chilies by adding buttermilk, do not add water for grinding.
Add this coconut paste and mix well.
Now add the balance buttermilk. Reduce the flame and mix well.
Check for consistency. It should not be watery.
Remove from stove once it froths. Do not boil. This is very very important.
Finally, in a tadka / tempering pan, add coconut oil, splutter mustard seeds, red chili and add this along with fresh curry leaves. Yummy moru kootan is ready. It goes well with potato curry and brinjal curry.
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