Recipe: Yummy Morozhicha Koottan/Vegetable In Curd Gravy

Recipe: Yummy Morozhicha Koottan/Vegetable In Curd Gravy Delicious, fresh and tasty.

Morozhicha Koottan/Vegetable In Curd Gravy. Morozhicha koottan or vegetable in curd gravy is made with any one of these vegetables like ash gourd, yellow pumpkin, yam etc. Here, i have mentioned the recipe with yellow pumpkin or mathanga (in Malayalam). When you make this recipe, always use sour curd.

Yet another traditional Kerala Sadya Style Pulissery or Moru Curry.

Moru Curry is a common dish in every Malayalee household.

Whisk the curd well add about a cup of water to it and add it to the above mixture.

You can cook Morozhicha Koottan/Vegetable In Curd Gravy using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Morozhicha Koottan/Vegetable In Curd Gravy

1. Prepare 1 1/2 Cups of Yellow Pumpkin Mathanga / ( peeled and cut into small.

2. Prepare 1 Teaspoon of Turmeric powder.

3. You need 1/2 Teaspoon of Red chilli powder.

4. It’s 1 Cup of Coconut (freshly grated).

5. Prepare 1 Cup of Curd (sour).

6. You need 2 of Green chilli.

7. Prepare 1/4 Teaspoon of Cumin seed.

8. You need 1/2 Teaspoon of Methi seeds.

9. It’s 12 of Curry leaves.

10. Prepare 2 of red chilli Dry (cut into half).

11. Prepare 1 Tablespoon of Coconut oil.

12. It’s To Taste of Salt -.

13. It’s as required of Water -.

Simmer till the gravy starts frothing on the sides.

Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed.

Pour this tempering over the prepared mango gravy.

First one with a koottan, second one with rasam and the third one with curd / buttermilk as gravy.

Morozhicha Koottan/Vegetable In Curd Gravy instructions

1. Take a deep pan and put mathanga/yellow pumpkin, water (required to cook it), salt, turmeric powder and red chilli powder..

2. Let it simmer till the yellow pumpkin is cooked nicely but it should not be mushy..

3. In the mean time, grind coconut, cumin seeds, green chilli with curd into a smooth consistency..

4. When the pumpkin is cooked, add the ground mixture into it and keep in very low flame. Let it cook. Adjust the gravy with water or curd if needed..

5. When you see small bubbles coming from the curry, turn off the heat. It should not cook any further..

6. For tadka - heat oil in a kadai. Add methi seeds, curry leaves and dry red chilli. When they slightly change colour, take off from heat and pour it directly in the prepared curry. Mix well..

7. Serve it hot with steamed rice..

But I have seen that generally with moru -koottan as the gravy, rasam is not served.

I forgot to add buttermilk/curd in the above menu.

Add the chopped vegetables, turmeric powder, salt to taste and jaggery.

Bring to boil and cook on medium flame till the vegetables are done.

Turn off the heat and add the beaten curd and mix.