Mor Kootu is a yogurt based gravy that is often used with a few vegetables – cabbage, ash gourd, taro, cucumber and vazha tandu (stem of the plantain). It’s not a raita, its not a Mor Kozhambu, or an avial. It has a distinct taste and personality of its own. Although I am not really aware of its history much, I think this was specially invented by the Maamis to help us cool off on the rather hot summer days that we have to suffer.
Ingredients
- Ash Gourd – 200-250 gms
- Curd – 1 cup (1/2 cup more if you want more gravy)
- Turmeric – 1/2 tsp
- Hing – 1/4 tsp
- Oil – 1 tsp
- Salt to taste
For the paste
- Coconut – 1/4 cup cut pieces or scraped
- Cumin – 1 tsp
- Green Chilly – 1 nos
For the tempering
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 4-5 nos.
- Red Chilly – 1 no.
- Oil – 1 tsp
Method
- Wash, Peel and cut Ash gourd into cubes. Parboil the ash gourd cubes with turmeric and hing. In a microwave this should take about 4 minutes on high.
- Grind the ingredients for the paste coarsely with very little water.
- Add this to the parboiled Ash Gourd pieces and cook for a minute.
- Beat the curd, add salt and mix well.
- Reduce the flame to low and add curd. Simmer for a minute – be careful not to over heat, the yogurt should not separate. Take off flame and transfer to serving dish.
- Heat oil in the tempering ladle or vessel – pop the mustard seeds, add curry leaves and red chilly broken into two and toast. Add this tempering to the Ash gourd kootu.
Notes:
- Use thick curd that isn’t sour. Although many recipes call for sour curds, IMHO Kootus are not meant to be sour. They are meant to tease your senses with subtle notes of spices and flavourings used.
- Mor Kootu works as both a gravy to mix with rice and a dish on the side. The quantity of curd added can vary depending on how much gravy you’d like the kootu.
- The oil that one uses for tempering can be used to enhance the flavour. I used coconut oil which worked very well.
- It tastes like a piece of heaven when chilled. You’d be able to savour this experience completely only if you live in parts as hot as mine. (I live in Chennai)
Other Recipe Marathoners:
- Ranji – Chocolate Chip Banana Bread
- Swati – Aloo Parwal Ki Sabzi
- Bhags – Oats Squared
- Dhivya – Brown Rice Patties
- Siri – Mango Art and Cabbage Poriyal
- Divya – Black eyes beans curry
- Srivalli – Chicken Masti
- Raaga – Spaghetti in Bechamel Sauce
- Arundathi – Radish Parathas
the kootu looks refreshing laks.. esp in these hot summers..guess I will make this today for lunch!..:)
Siri
this looks good..though i dont like curd..my hubby would love it…will make it for him…
The secret to a fluffy puttu is getting the consistency of the mixture right.The mixture should be moist enough to steam.to check squeeze a little bit in ur palm and if it holds together then u have got it right.Add water little by little and see.Adding too much water spoils it.Also adding a handful or more coconut scraps in the mixture helps to keep it soft and moist.I use double horse puttu powder..Its good…Wait for the water to start boiling b4 u keep the puttu to steam and steam for just about 5-6 mins on medium high heat.hope u get it soft next time:).
super, now let me get that puttu steamer and try this. oh i haven’t no tried puttu at all – i’ve seen other people try with not fabulous results and have never wanted to therefore try their recipes – 😀
Did u get my previous comment?
Simple easy to make recipe…..i made it with cucumber n it came out good.
wats ash gourd?
lakshmiiiii..that song needs to go!!!! or get replaced… puhleaaaaaaaaaaaaaase!!
I don’t know it it is the same dish, but my mom made something like this a lot of time when i was at home.
I always used to love it when she made them and ate lots of rice with this dish.
And lakshmi about the last comment about forgetting, for someone who has hitted the last 3 this month, a person who is in early 20’s is very young 🙂 🙂
More Mor dishes please! 😀
I shouls try this sometime lakshmi..Looks too good.Perfect with rice
Lovely kootu. I like this combo with any “neer kai”. Ash gourd though will be my favorite. Amma makes this often during summer and Chow Chow would also be good.
simple recipe.. will try this.
When you grind the coconut, send me a batch 😉 – I’m a no-coconut person because of the labour involved. 🙂
I have a mor koottu in my blog too…http://chefatwork.blogspot.com/2007/06/seppankizhangu-mor-koottu.html 🙂
so nice – is this a Kerala dish – or do they just have something like this? looks so nice in this HOT chennai weather!
Happy Janmashtami to you !!
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