POOSINIKKAI MORKOOTU/ASH GOURD MOR KOOTU
Poosinikkai Morkootu or Ash Gourd Morkootu is a yogurt based stew and is very easy to make which goes well with any rice variety or Pepper Kuzhambu. I have already an Ash Gourd Curry in my blog which is equally tasty. It is more like Mor Kuzhambu with more vegetables and is thicker. I made this last weekend with Lemon Rice and Coconut Rice. My family loves like this recipe and I make it often. Poosinikkai or Ash Gourd has high water content and takes less time to get cooked.Also you need water very less for this, just immersing would be enough. This recipe is similar to Mor Keerai. You can replace Ash Gourd with Chayote or Cabbage as well. This vegetable has many health benefits. It is highly nutritive and has Vitamins B and C. It also helps in combatting acidity and keeps indigestion at bay. It helps in weight loss and is beneficial for hair.
This is a traditional Tamil recipe and is made in most households. I have seen many variations in this recipe. I have added ground tur and channa dal, but some add gram flour and grind with grated coconut and cumin. My grandmother used to make this lingering kootu and I cherish eating food made by her. Those days only traditional recipes were at home and they all enjoyed making them at eating too. I have seen if such a morkootu was to be made, my mom used to collect sour curd in one big vessel, as this morkootu is tasty only with sour curd. Check out my recipes with Ash Gourd like Ash Gourd Kuzhambu, Ash Gourd Curry and Ash Gourd Kootu. Also I have Vazhzithandu Mor Kootu which is made out of banana stem and follows the same proceedure as this one.
| Prep Time | 20 min |
| Cook Time | 15 min |
| Servings |
people
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- 1 cup ash gourd
- 3 tsp Channa dal
- 3 tsp Tur Dal
- 3 number red chilli
- 4 tsp Grated Coconut
- 1/2 tsp cumin
- 1/2 tsp mustard
- 1/2 tsp asafoetida
- 1 Sprig curry leaves
- 1 tsp coconut
- To Taste salt
- 1/2 cup Sour Curd
Ingredients
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- Chop ash gourd and cook it in 2 cups of water.
- Soak tur and channa dal with red chillies in water for 20 minutes.
- Strain and place it in a blender along with coconut and cumin.
- Grind to a smooth paste adding little water.
- Meanwhile add asafoetida to the cooking ash gourd.
- Add the ground paste now.
- Cook till raw smell goes away.
- Add sour curd now. Also add salt.
- Temper with mustard seeds and curry leaves.
- Mix well.
- Ash Gourd Mor Kootu is ready. Serve with any varirty rice.
You can add green chillies in place of red ones.
You can soak the dals in warm water if you are in a hurry.
Temper with coconut oil for more taste.
Excellent instructions. Serving proportion is a great way to help. Paste ingredients could be listed. Can we add curry 🍃 little in paste making?
Thanks
Thank you. Yes. You can.