CUCUMBER MOR KOOTU

I love curd-based gravies in any cuisine. Hence mor kootu is my favorite dish in the South Indian cuisine. I have tried this gravy with raw banana,greens and even pumpkin. Mor is Tamil word for buttermilk and kootu implies gravy. This dish,is a perfect accompaniment for any spicy preparations like kara kuzhambu, puliyogare,biryani, bisi bela bath.

 

 

 

 

 

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INGREDIENTS

 

CUCUMBER- 1 

 

BUTTERMILK- 1 1/2 CUP

 

SALT TO TASTE

 

CHOPPED CORIANDER LEAVES

 

 

INGREDIENTS TO GRIND

 

COCONUT GRATINGS- 1/2 CUP

 

GREEN CHILLIES- 2 NOS

 

CUMIN SEEDS- 3/4 TSP

 

 

FOR SEASONING

 

COCONUT OIL- 3 TSP

 

MUSTARD- 3/4 TSP

 

URAD DAL- 3/4 TSP

 

ASAFOETIDA- 1/2 TSP

 

CURRY LEAVES- 1 SPRIG

 

RED CHILI- 1 

PROCEDURE

Wash cucumber thoroughly. I always love the crunch,hence I always retain the peel. Chop the cucumber with peel to small pieces and keep it aside.

Whisk curd using little water to a smooth mixture and keep it aside.

In a pan add a tsp of oil and saute the chopped cucumber for a minute till it becomes soft.

Over the sauteed veggie,add the whisked curd and salt and simmer in mild heat .

Now combine the ground paste to the curd mixture and boil for a minute and switch off.

Prolonged boiling will curdle the gravy. Hence,once the coconut paste blends with the curd switch off immediately.

Prepare the seasoning and add it to the cooked cucumber gravy and garnish with chopped coriander leaves.