Moru Koottan / Yogurt Gravy with Vegetables  

Again one of my favourite dishes from my mom’s kitchen. Amma prepares some tasty, yet simple curries or “kootaan” as we call it…...on exam day afternoon when we come home tired…the sight of choru(rice) and kootaan ready on the dining table add to the hunger…those are sweet memories…

She usually makes this curry with Yam (Chena) and Colocassia (Chembu). But because of the unavailability of Colocassia in Australia, I have replaced them with winter melon (kumbalanga). Hope you will enjoy it…

Preperation Time: 10 min.

Cooking Time: 30 min.

Serves: 4


Winter melon (kumbalanga) - 400 gms (diced)

Yogurt -  1 cup, slightly sour

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Salt - to taste

For grinding

Grated coconut -  1 1/2 cup (see measurement here)

Jeera - a pinch

Turmeric powder - a pinch

For seasoning

Oil - 2 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Dry red chilli - 2, cut into half

Curry leaves - a few

Preparation Method

Grind grated coconut, jeera, turmeric powder to a smooth thick paste adding just enough water to grind and keep aside.

Cook winter melon with turmeric powder, chilli powder, salt and 1 cup of water.

When it gets almost cooked, add the coconut paste and stir for a minute on a low flame.

Turn the flame to very low and add the yogurt & mix well. Do not allow the yogurt to curdle.

Simmer until it starts bubbling on the sides. Do NOT boil.

Then turn the flame off.

In another small pan add oil and splutter mustard seeds.

Then add fenugreek seeds and sauté dry red chillies & curry leaves.

Pour this into the curry and mix well.

Close the vessel for about 10 minutes to impart a good flavour to the curry.

Serve hot with rice.


You can replace winter melon with un-ripe raw papaya (firm).

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