Poosanikkai Mor Kootu (Ash gourd Mor Curry)

Name: Poosanikkai Mor Kootu (Ash gourd Mor Curry)
Total time: 900 s
Yield: 2-3 People
Cuisine: Indian
Ingredients: 200 Grams Ash gourd; 2 Cup Buttermilk/1 Cup thick curd; 3 Tablespoons Fresh scraped Coconut; 1 Green Chilli (adjust according to taste); 1/2 Cup water; For Tempering; Dry Chilli’s and Curry leaves few; 1 Tablespoon Oil; 1/2 tsp split urad dal; 1 tsp black mustard seeds

Archana Mohapatra @Archumisso12345

Mor kootu is a type of South Indian kootu/curry variety which is a summer specialty prepared with curd ( or Buttermilk). Today I have used white pumpkin or ash gourd but any vegetable can be used instead. Vegetable cooking time may vary accordingly.

#ashgourd #Mor #curry #curd #southindian

Archana Mohapatra @Archumisso12345

#ashgourd #Mor #curry #curd #southindian

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Ingredients

15 Minutes

2-3 People

200 GramsAsh gourd
2 CupButtermilk/1 Cup thick curd
3 TablespoonsFresh scraped Coconut
1Green Chilli (adjust according to taste)
1/2 Cupwater
For Tempering
Dry Chilli’s and Curry leaves few
1 TablespoonOil
1/2 tspsplit urad dal
1 tspblack mustard seeds

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Steps

15 Minutes

1

Add the ash gourd pieces to a pressure cooker with 1/2 cup water, 1tsp salt and 1tablespoon curd. Get 2 whistles on medium flame.
2

Grind the coconut & green chilies into a fine paste
3

Wait for cooker to open on its own, check if the vegetable is soft, add the coconut paste and put on slow flame again to boil. Adjust salt at this stage.
4

Put off the gas and add the churned Curd.
5

Add mustard tempering & mix well.
6

Ash gourd Mor Kootu is ready to eat. Tastes good with plain boiled rice in any hot summer afternoon. Serve hot or cold.