Moru kootan is a classic Tamil Brahmin recipe. Its a yogurt based dish with vegetables flavored with ground paste of coconut, green chillies and cumin seeds. This is different from mor kuzhambu in terms of the spices used for grinding. Moru kootan can be prepared with ash gourd (elavan), colocasia (chembu), tomato and ladies finger (okra).
Moru kootan is perhaps one of the most easiest and quickest curry for rice. Paruppu usili is the best combination for this 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. I served this curry with beans paruppu usili and beetroot thoran.
Notes and Tips
- 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.