Ash gourd mor kootu, Poosanikkaai mor kootu, ashgourd in buttermilk sauce - kuzhali samaiyalarai

 

Mor kootu is one of a tasty traditional recipe. Today I have used ash gourd to make this mor kootu. we can use few other vegetables too to make this coot like

vaazhaithandu(banana stem),

mulakeerai(amaranth leaves)

chow chow(chayote)

This mor kootu can be served with rice along with sambhar, or other Kuzhambu varieties like puli Kuzhambu, urundai Kuzhambu.

 Few other side dish recipes in our blog are Tomato kootu, snake gourd dhal fry,Avial,Ennei kathirikkai fry, coriander leaves paruppu usili, Chettinad potato fry, beans paruppu usili and many more.,,

Please check them too if your are interested

Ok now coming to the recipe.  

ASHGOURD MOR KOOTU

SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:   INDIAN

SERVES:  2 PERSONS

 

INGREDIENTS:

1/2 small ash gourd

1/4 cup coconut

1/4 cup beaten curd

1 tablespoon Rice flour

1 teaspoon cumin

1 1/2 cup water(approx.)

Asafoetida -a pinch

salt to taste

To temper

1 tablespoon coconut oil

1/2 teaspoon mustard

1 teaspoon urad dhal

2 red chilis

Few curry leaves

 

 

VIDEO RECIPE LINK:

 

PREPARATION:

Chop the ash gourd into small cubes and keep it ready

 Grind coconut, cumin seeds and rice flour in to smooth paste and keep it ready.

Beat the curd and keep it aside.

 

METHOD:

First boil water and add chopped ash gourd.

add salt, asafoetida and let it cook till the vegetable becomes soft and well cooked.

Slightly mash the vegetable with back of the ladle or a masher.(optional)

Then add the ground coconut paste and let it boil for 1-2 minutes.

once the kootu becomes thick, switch off the stove.

Finally add the curd and mix well.

Temper the mustard seeds in coconut oil and let it splutter, then add the urad dhal, broken red chilli and let it fry .

once the dhal becomes golden brown switch of the heat. add curry leaves.

pour the tempering into the kootu and mix well.

serve with rice..

 

NOTES:

• While grinding the coconut paste, instead of rice flour you can add soaked raw rice and grind.
• For more spiciness while grinding the coconut you can add 1 or 2 green chilis too.
•  Add well beaten curd.
• Cook the ashgourd till it becomes soft and mash it well with back of the ladle to get the right consistency kootu.
• After adding coconut paste let the kootu to boil for 1 -2 minutes only.
• Before adding the curd switch off the stove and then add to avoid curdling.

Do try this recipe and please don’t forget to give your feedback in comments.

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