It is the time for another Fall squash/pumpkin….the white variety. Commonly known as Safed Bhopla, Pooshni, Kumblanga, Ash gourd, Winter Melon….the vegetable that the famous ‘Agra ka petha’ is made of in North India! Here is a very simple yogurt curry made in TamilNadu called ‘Mor Kootu’ (Dahi kadi). Note that this is different from the Mor Kozhambu that I have posted earlier.
White pumpkin, Tangy yogurt, Green chilies, Coconut oil, Mustard seeds, Curry leaves.
- Cut a whole pumpkin into half.
- Peel the pumpkin and slice the pumpkin into 1″ pieces. Then cut them up into long, thin pieces.
- Wash thoroughly and keep it aside.
- Add 2 cups of tangy yogurt + 1 cup of freshly grated coconut + 6 green chilies to the blender and grind to a coarse paste.
- Heat 1/2 cup of water in a pan and add the cut pumpkin, add salt to taste.
- Cover and cook till the pumpkin till it gets soft.
- Add the ground paste to the pumpkin and mix gently taking care to not break the pumpkin.
- Add a bit of water and bring it to a light boil.
- Heat 3 tbsp of coconut oil and 1 tbsp of mustard seeds. Allow them to splutter and pour it on the hot yogurt curry.
- Tear up 7-8 curry leaves and mix well.
- Pour hot Mor Kootu on rice, millet, quinoa or just eat it alone with a salad!! 🙂 Yes, it’s that good!