When I started to write the recipe for this particular dish , I was in a dilemma. Yet this is such a ridiculously easy dish and here I was trying to figure out how to go about writing the recipe.
The reason being the dish is not only unique to Kerala who call this Mor kootan and is a part of the Sadya., but also the southern states of India prepare this ,each with their own slight variation.
It is called Mor Kuzhambu which is a sour yogurt based spicy thin gravy seasoned with green chillies,coconut and cumin dominating the flavours.
It is not so much about the veggies that go into this dish but the way this dish is prepared. I am writing it the way my mom and grandma prepared as Palakkad Iyers who stuck to this version.
- 1 cup of cubed ash gourd/white pumpkin ( can use other vegetables like chembu/ arbi )
- 2 cups of thick buttermilk/slightly sour yogurt will also do.
- 1/2 cup of freshly grated coconut.
- 1 green chilli
- 1 red chilly
- 1/2 tsp black pepper
- 1 tsp turmeric powder.
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds/methi seeds
- sprigs of curry leaves
- 2 tsp coconut oil
- 1 tbsp rice flour (optional), 2 small red dry chillies for tempering
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.
Cook the pumpkin pieces in little water,turmeric and salt.