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Before you jump to Moru Kootan (Yoghurt and coconut curry) recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to moru kootan (yoghurt and coconut curry) recipe. You can have moru kootan (yoghurt and coconut curry) using 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Moru Kootan (Yoghurt and coconut curry):
- Get 1 inch plantain pumpkin green or white - cut into cubes , about 1 cup
- Use 1/2 tsp red chilli powder
- Take 1/2 tsp turmeric powder
- Get 1/2 tsp salt
- Prepare 1 tamarind tiny piece (about a 1/4 inch ball) of
- Provide 3/4 cup coconut grated (fresh or fresh frozen that
- Get has been thawed to room temperature)
- Get 1 tsp cumin seeds
- Use 1/4 tsp turmeric powder
- Get 1 cup Dahi yoghurt plain or (thick)
- You need 1 tbsp coconut oil
- Get 1 tsp mustard seeds
- Take 1 tsp methi seeds (fenugreek )
- Take 1 sprig curry leaves fresh
- You need 2 medium size dry red chills, broken into halves
Instructions to make Moru Kootan (Yoghurt and coconut curry):
- Take the cut vegetable in a pot and add about 1 cup water. (You may need to adjust this quantity depending upon the vegetable you are using for the moru kootan. -For chembu(arabi) and green plantain, about 1 cup is needed, for white pumpkin, you will need less since it cooks faster).
- Add the red chilli powder, the turmeric powder, the tamarind and the salt and cover the pot with a lid and cook on medium flame for about 5 minutes. Check after 5 minutes stirring the vegetables a little bit. If they have become slightly soft by now, take the lid off and cover for further 2-3 minutes till there is very little water left. Turn the stove off.
- Next take the coconut in a blender (or food processor) and add the cumin seeds to it and the 1/4 tsp turmeric powder (note I have noted turmeric twice in the ingredients list for this reason as I am using it twice). Take 1 cup of warm water and blend the coconut and cumin mixture till it is nice and fine. (about 2-3 minutes on high for a regular blender).
- Then add the 1 cup of yoghurt and again blend it once more for about 30 seconds.
- Next pour the mixture into the pot with the cooked vegetable and stir. Now put the stove back on low to medium heat till you see a few (about 3-4 bubbles) coming up. This should take about a minute or so and immediately turn the heat off. (This is a very important step otherwise your yoghurt will curdle)
- Finally, for the tadka, heat coconut oil in a tadka (small pan) pan. Add the mustard seeds and when they splutter, add the methi (fenugreek) seeds and heat for about a minute on low flame until the methi seeds change color to golden brown. Next add the curry leaves and the dry red chillies and put the heat off immediately. Pour this garnish oil into the pot with the sauce and stir.
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