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.
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.