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Morozhicha Koottan/Vegetable In Curd Gravy

This is a Kerala side dish served with steamed rice. 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.

Nimmy Raghu

Ingredients

8-serving

1 1/2 Cups Yellow Pumpkin Mathanga / ( peeled and cut into small
1 Teaspoon Turmeric powder
1/2 Teaspoon Red chilli powder
1 Cup Coconut (freshly grated)
1 Cup Curd (sour)
2 Green chilli
1/4 Teaspoon Cumin seed
1/2 Teaspoon Methi seeds
12 Curry leaves
2 red chilli Dry (cut into half)
1 Tablespoon Coconut oil
To Taste Salt -
as required Water -

Method

25 mins

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Take a deep pan and put mathanga/yellow pumpkin, water (required to cook it), salt, turmeric powder and red chilli powder.
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Let it simmer till the yellow pumpkin is cooked nicely but it should not be mushy.
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In the mean time, grind coconut, cumin seeds, green chilli with curd into a smooth consistency.
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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.
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When you see small bubbles coming from the curry, turn off the heat. It should not cook any further.
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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.
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Serve it hot with steamed rice.

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Morozhicha Koottan/Vegetable In Curd Gravy

Ingredients

Method

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