Saturday, April 7, 2012


'Morkoottaan tastes awesome with 'urulaikizhangu roast' - in fact so fond is my brother of this combo that his theory is we should have this for meal when we are down with fever - in order to get well soon! Other ideal combinations with it are 'mezhukkuvaratti', 'koottu' 'mathan koottu', 'payaru puzhukku', 'olan', 'avarakka' / beans, cabbage, 'kothavarakka usili' / 'idichakka thoran', 'chembu roast' etc.

Ingredients –
Ash gourd / bottle gourd – 250 gms - cubed
Yam – 100 gms - cubed
Colocassia (optional) – 4 - cubed
Grated coconut – 8 tbsp
Green chillies – 3 - 4
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Black pepper powder (optional) – ½ tsp
Salt to taste
Yogurt (one day old) – 3-4cups (whisked)
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Whole red chilli – 2 pieces
Oil – 1 tsp
Curry leaves - 8

Method –
Wash the cubed vegetables. Add ½ cup of water and add turmeric and chilli powders and salt and pressure-cook for 1 - 2 minutes.
Grind coconut and green chillies.
Add the ground coconut to the boiled vegetables and bring to boil.
Lower the heat. Add whisked yogurt and mix well.
Turn off the heat before it starts boiling.
Heat one tsp oil in a small pan and add mustard and fenugreek seeds and red chilli pieces. When they crackle, add curry leaves and transfer to the morkoottaan.

Tips -
The ‘koottaan’ should not come to a boil as it will curdle due to the yogurt added.
If the yogurt is not sour, then you can reduce the amount of coconut.
 © Copyright 2011. Brinda Balasubramonian.

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