Mor kootan
Niranjana Sankaranarayanan
Mor Kootan is a traditional South Indian curry prepared using buttermilk (mor) as the base, gently cooked with vegetables, mild spices, and a simple tempering. It is valued for its light texture, soothing nature, and digestive benefits, making it a staple in everyday home cooking across Tamil Nadu, Karnataka, and Kerala. This can be made with vegetables like Ash gourd, Pumpkin, Raw bananas, Carrots, Yam, or Colocassia (Chembu).
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
Cuisine Kerala, South Indian
- 250 ml Buttermilk 1 Glass
- few Curry leaves
- 1/4 tsp Turmeric powder
- As req Salt
- Few pieces Any one Vegetable White pumpkin/potato/plantain/yam - few pieces
To Temper
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek
- few Curry leaves
- 2 no Red chilli
To grind
- 1 tsp Cumin seeds
- 3 no Green chillies
- 1/2 no Coconut
In a vessel add the chopped vegetable, required water, turmeric powder and salt and boil until the vegetable pieces are cooked.
Grind coconut with green chillies, cumin seeds into a paste.
Add the ground paste to the cooked ashgourd. Mix well.
Now whisk the sour curd without any lumps.
Add to the coconut ashgourd mixture. Check for consistency and salt.
Simmer until the kootan froths up. Do not boil after adding curd. Remove from heat.
Temper with Mustard, Red Chillies and Methi seeds. Garnish with curry leaves.
Mor kootan is ready to serve. Serve with hot rice and Appalam.
Keyword Buttermilk based curry, Kerala cuisine, Mor kootan, SOuth Indian gravy