Mor Kootu

During summer, I used to cook mor kozhumbu or mor kootu at least a week. This is a straightforward side dish but it's extremely exceptional for summer. You can also add your desired veggie for this kootu. This dish has to be gobbled up within 4 to 6 hrs in summer.

Ingredients:

White pumpkin – 300 gm (diced)

Yogurt – ¼ cup

Cumin seeds – ½ teaspoon

Grated coconut – ¼ cup

Green chilies – 2

Salt

Seasoning:

Oil as required

Mustard seeds – ¼ teaspoon

Urad dhal – ¼ teaspoon

Asafetida – 2 pinch

Curry leaves – 1 sprig

Whole red chili – 2

Coriander leaves for garnishing

Method:

Boil the pumpkin pieces with required water by adding little salt.

Grind cumin seeds, grated coconut, and green chilies into paste with little water.

Add this paste to the boiled pumpkin pieces and keep the heat in simmer mode.

Beat the curd with required salt and add it to the pumpkin.

Let it sit for a minute. Don't boil. Or curd will split.

Remove from fire.

In a small kadai heat the oil.

To the oil, add urad dal and fry till golden brown.

Then add the mustard seeds, asafetida, curry leaves, whole red chili.

When the mustard seeds crackle, add this to the kootu.

Add coriander leaves and mix well.

I'm sending this to the Summer Treats event.

Posted in: kootu, Veg