Mor Koottu

Mor Koottu
This a super fine delicacy that goes well with any tangy main dish like vatha kuzhambu, etc..
Vegetables oprimarily used are: white pumpkin, raw banana, & squash

Ingredients

1. Sliced and diced vegetables (as mentionedn above - raw banana/ squash / white pumpkin) - 1 cup
2. Grated Coconut 1/4th of a cup,green chilies - 2-3 - for grinding
3. non-sour curd - 1/2 cup
4. salt - to taste
5. Coconut oil - 1 tsp, mustard+ u.dhal+cumin seeds - 1 tsp, curry leaves - 5-10 leaflets, red chilies - 1-2 - for seasoning.
   

Procedure

1. In a shallow vessel add a little water  & salt and bring to a boil.
2. Add the cut vegetables (don't cut them too thick) & cook it covered on medium flame.
3. In the mean time grind coconut & green chilies to a fine paste.
4. When the veggies are mostly cooked, add the ground mixture.
5. When everything boils , stir or mix it gently.
6. Turn off the stove and add 1/2 cup of thick non-sour curds.
7. Once more mix everything gently.
8. In a pan add coconut oil, mustard, urad/dhal & cmin.
9. Once mustard splutters then add curry leaves & red chilies.
10. Add this seasoning to the vegetable/ ground mixture.
11. Your yummy and creamy mor kottu is ready!
    Enjoy it with rice / chapathi or any tiffin items of your choice.
    

Note: Some people also use carom seeds for seasoning - but they taste bitter. I prefer regular seasoning.


Note: This dish does not require asaefotida or turmeric. Usually stuff cooked with tamarind only has asaefotida or hing added.