Mor Kuzhambu

Morkuzhambu also known as Morkoottan is a south indian gravy dish made of  sour yogurt and coconut. The spices added to it vary from place to place.  Usually vegetables like pumpkin(white/yellow), raw banana(vazhakkai), yam(chenai) or okra(vendakkai) are used in this dish. When using okra cut them into 1inch rounds and shallow fry them to take away the mushiness. Also use it seperately without mixing with any other vegetable. This dish can be also related to punjabi kadi which uses sour yogurt. Pulissery is another version but usually made during the mango season. Also in kerala kalan is a thick version of morukootan with slight changes in ingredients. 


Ingredients

White pumpkin  - 1/4 cup (peeled and cut into cubes)
Green raw banana(vazhakkai) - 1 (peeled and cut to cubes)
sour curd - 2 cups(Keep the curd in room temperature for 12hrs for it to turn sour)
sour cream - 2 tsp(optional; gives richness to the gravy)
Grated coconut - 1/2 cup
green chili -2-3 nos
cumin seeds - 2 tsp
turmeric powder - 1/4 tsp
salt to taste

Seasoning
mustard seeds - 1 tsp
methi seeds - 1 tsp
red chili - 2 nos
curry leaves
oil - 1 tsp

Method
Cook the white pumpkin and raw banana in 1 1/2 cup water adding salt and turmeric pdr.
Grind the coconut, green chili and cumin seeds into a fine paste adding sour cream.
Add the paste to the cooked vegetables(do not drain the water) . Lightly beat the sour curd and mix well to the cooked vegetables and ground paste. Cook the mixture in low flame so that it doesn't curdle. Taste it for salt. Add if necessary since the vegetables have been cooked in salt water. When bubbles start appearing on top give it a stir. Do this couple of times and off the flame. Keep it closed. Just before serving season the mor kuttan. For seasoning add oil in a pan. Add mustard seed and when it pops add methi seeds, redchili and curry leaves.
It is served with rice and mezhukkuvaratti or poduthuval.