Moru Kootan

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Ingredients needed for moru kootan. Chop white pumpkin and yam into big chunks and boil them in cooker (2 whistles) with pinch of haldi and salt. Beat curds and keep it aside. The curd should be a little sour, so keep it outside for at least 2-3 hours before cooking.

Step 2

In a blender, take grated coconut, rice flour, and green chillies. Add a little water.

Step 3

Grind it to a fine paste and keep aside.

Step 4

In a kadhai, add the cooked yam and white pumpkin chunks with a few curry leaves.

Step 5

Add the coconut paste that we just prepared.

Step 6

Add salt and haldi. Since some salt and haldi was already added while boiling the veggies, check for taste before adding in this step.

Step 7

Add water and stir.

Step 8

Bring to boil.

Step 9

Add curds. Keep stirring after adding the curds (or it may go bad) and boil for 1-2 mins.

Step 10

In a tadka pan, take coconut oil, and add mustard seeds. After they begin to cackle, add methi/fenugreek seeds.

Step 11

Take the tadka pan off the stove (so the ingredients don’t burn) and add curry leaves and dried red chillies.

Step 12

Cover with a lid and let it simmer for a minute.

Step 13

Moru kootan is ready to eat. Serve hot with rice and thoran!