Sunday, February 14, 2010

Morozhicha Koottan

Ash gourd - 250 gms, cut into small rectangles/squares
Tomatoes - 1 medium, cut into small pieces (optional)

For grinding:
Coconut - 1 cup, grated
Green chillies - 2 medium
Cumin seeds - 1 teaspoon
Black pepper - half teaspoon
Curd/buttermilk - 1 cup

For seasoning:
Mustard seeds - 1 teaspoon
Fenugreek - half teaspoon
Red chillies- 2/3, broken into pieces
Curry leaves
Oil - 1/2 tablespoons

Grind the coconut, cumin seeds, pepper, green chillies and curd. Keep aside.
Boil the ash gourd and tomato pieces in water along with the turmeric powder and chilli powder. When the pieces are done, add salt.

Add the ground paste to it and bring to a boil. Take off the stove.
In a frying pan, heat oil well and add mustard seeds. When they crackle, add fenugreek, red chillies and curry leaves.

Pour the seasoning on to the gravy and mix well.

1) As in the case of avial, you need not add curd/buttermilk when you grind the coconut paste. You can add it after you add the paste into the gravy and then bring it to a boil.
2) Tomatoes and pepper are optional.

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