Moru Kutan ( Butter milk curry )

This spring quarter I took some courses to keep myself occupied. Lately I started to realize that it has become too hectic for me and I hardly get time for myself. I love blogging and reading blogs, which I couldn’t do for past one month. I am just waiting for this quarter to get over and take a break:) .This recipe I learnt my mother-n-law and I like the way she makes this recipe. Moru curry can be made with okra, ash gourd, plantain and yam. I made this recipe with ash gourd (white pumpkin). Here it goes:)

Ingredients

• 1 cup of ash gourd finely chopped
• 2cups of butter milk
• ¼ cup water
• ½ tsp turmeric
• Salt to taste

Grind

• 2tsp rice
• 1tsp mustard
• 1tsp cumin seeds
• ½ tsp chana dal
• 5-6 seeds of coriander
• Green chilies 4-5
• ½ cup coconut

Seasoning

• Oil, mustard, ½ tsp fenugreek seeds, red chilies, and curry leaves

Method

• Marinate rice, mustard, cumin, chana dal, and coriander seeds for 30 minutes in water.

• Grind green chilies, coconut, rice, mustard, cumin seeds, coriander seeds, and chana dal in a mixer or blender to a smooth paste.

• Heat oil in a pan, add mustard seeds, red chilies, fenugreek seeds, and curry leaves.

• Add the ash gourd pieces, water, turmeric and salt and cover cook for few minutes until the veggie gets cooked.

• Add the ground paste and cook for few minutes.

• Add the butter milk and mix along with the mixture. Cook in low heat for few more minutes until the form appears. Do not allow it to boil.

Serve hot with rice and pappad.