Morozhicha Koottan/Vegetable In Curd Gravy
Morozhicha Koottan/Vegetable In Curd Gravy

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, morozhicha koottan/vegetable in curd gravy. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Morozhicha Koottan/Vegetable In Curd Gravy is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Morozhicha Koottan/Vegetable In Curd Gravy is something that I’ve loved my whole life.

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. So the gravy will be slightly spicy and sour in taste.

To begin with this recipe, we must first prepare a few ingredients. You can cook morozhicha koottan/vegetable in curd gravy using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Morozhicha Koottan/Vegetable In Curd Gravy:
  1. Make ready 1 1/2 Cups Yellow Pumpkin Mathanga / ( peeled and cut into small
  2. Make ready 1 Teaspoon Turmeric powder
  3. Prepare 1/2 Teaspoon Red chilli powder
  4. Make ready 1 Cup Coconut (freshly grated)
  5. Take 1 Cup Curd (sour)
  6. Get 2 Green chilli
  7. Prepare 1/4 Teaspoon Cumin seed
  8. Get 1/2 Teaspoon Methi seeds
  9. Prepare 12 Curry leaves
  10. Take 2 red chilli Dry (cut into half)
  11. Take 1 Tablespoon Coconut oil
  12. Take To Taste Salt -
  13. Make ready as required Water -

This can be made with vegetables like Ash gourd, Pumpkin, Raw bananas, Carrots, Yam, or Colocassia (Chembu). Today I am doing a post on Elavan moru kootan i.e. Ash gourd Grind coconut with green chillies and curd. Add this to the cooked chembu.

Instructions to make Morozhicha Koottan/Vegetable In Curd Gravy:
  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.

Ash gourd Grind coconut with green chillies and curd. Add this to the cooked chembu. Add sufficient water according to thickness and boil the gravy. In a kadai, add little oil. Moru Koottan is the Palakkad Iyer version of sour curd stew mildly flavoured with ground coconut and cumin paste, spiced up with green chillies.

So that is going to wrap it up with this special food morozhicha koottan/vegetable in curd gravy recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!