Mor kootu

Pudina thohayal, mor kootu and kovakka kari with white rice. Heaven!!!

Thohayal is a semi solid chutney of many kinds. My son loves Pudina thohayal the best. And with that goes pumpkin-carrots simmered in yogurt based gravy, mor kootu.

Here is how I made it, after asking for last minute instructions from Amma.

Ingredients
Pumpkin cubed - half cup
Carrot cubed - half cup
Slightly sour yogurt beaten well 1 cup
Grated coconut 3 tsp
Green chillies 2-3
Jeera 1/2 tsp
Rice powder 1/2 tsp
Mustard, red chilli, curry leaves for tadka.

Method

1. Cook the pumpkin and carrot in a cup of water with salt and turmeric. I like my mor kootu white, so I dont add turmeric.
2. Grind the coconut, green chillies, jeera, rice powder to a fine paste.
3. Add the paste to the simmering pumpkin-carrot and let it cook well till raw smell goes.
4. Then add the beaten yogurt, adjust salt and water and simmer for 3-4 mins.
5. Heat little oil and add the tadka items. Add this to the dish and its ready to serve. :-)

Note
1. After adding the ground paste, let it cook well.
2.  Ensure to have the yogurt beaten well, else it will curdle once you add it to the hot dish. And once you have added yogurt, do not cook for too long. Just simmer for a few mins.