Poosanikai Moru Kootan | White Pumpkin Buttermilk Curry

Moru kootan is a typical Tamil Brahmin recipe. Its a yogurt based dish with vegetables, buttermilk and ground coconut, chillies and spices. This is different from mor kuzhambu and moru curry in terms of the spices used for grinding. Moru kootan is typically prepared with ashgourd / white pumpkin (elavan), but chow chow (chayote) or bottlegourd can also be used instead. Other vegetables that can be used  are colocasia (chembu), tomato and ladies finger (okra). 

Moru kootan is my favorite South Indian curry and one of the most easiest and quickest curry for rice. Paruppu usili or a spicy potato fry is the best combination for this buttermilk curry. But any mezhukkupurati or thoran/poriyal also goes well this. Moru kootan should be prepared only with sour curd. In case if your curd isn’t that sour, my mom’s tip is to add a marble sized tamarind while grinding the coconut paste. 

Poosanikai Moru Kootan

Ashgourd in a sour buttermilk gravy with ground coconut and spices

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 cup heaped poosanikai / ashgourd / white pumpkin
• 1 cup thick sour curd
• ½ tsp turmeric powder
• ½ tsp red chilly powder
• Salt to taste

To grind

• ½ cup grated coconut
• 3-4 green chillies
• ¼ tsp cumin seeds / jeera

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• 2 dry red chillies
• 1 sprig curry leaves
• ¼ tsp vendhayam / methi seeds / fenugreek seeds

Instructions

• Grind coconut, green chillies and jeera to a smooth paste addling little water. Set aside.
• Remove the pumpkin skin and cut them into cubes. Add 1 cup water to the curd and whisk to a buttermilk consistency.
• Heat a kadai and add the pumpkin, turmeric powder, red chilly powder, salt and little water.
• Once the pumpkin is cooked, add the curd and keep stirring in medium heat for 1-2 minutes.
• Add the coconut paste, salt and cook for another 3-4 minutes in low-medium heat, stirring in between. Do not boil.
• In a small pan, heat oil and add mustard seeds. When it splutters add red chillies, methi seeds and pour into the curry.

Notes

• Do not boil the curd. It should be cooked in a low to medium heat.
• Instead of thick curd, you can use 2 cups of buttermilk. Make sure its sour.
• If your curd or buttermilk is not sour, grind ¼ tsp of tamarind paste with the coconut.

Course: Main Course

Cuisine: Indian

Keyword: Side Dish for Rice