Recipe of Ultimate Morozhicha Koottan/Vegetable In Curd Gravy

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, morozhicha koottan/vegetable in curd gravy. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Morozhicha Koottan/Vegetable In Curd Gravy is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Morozhicha Koottan/Vegetable In Curd Gravy is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have morozhicha koottan/vegetable in curd gravy using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Morozhicha Koottan/Vegetable In Curd Gravy:

1. Get 1 1/2 Cups Yellow Pumpkin Mathanga / ( peeled and cut into small
2. Prepare 1 Teaspoon Turmeric powder
3. Make ready 1/2 Teaspoon Red chilli powder
4. Make ready 1 Cup Coconut (freshly grated)
5. Prepare 1 Cup Curd (sour)
6. Make ready 2 Green chilli
7. Prepare 1/4 Teaspoon Cumin seed
8. Get 1/2 Teaspoon Methi seeds
9. Get 12 Curry leaves
10. Make ready 2 red chilli Dry (cut into half)
11. Prepare 1 Tablespoon Coconut oil
12. Get To Taste Salt -
13. Make ready as required Water -

Instructions to make Morozhicha Koottan/Vegetable In Curd Gravy:

1. Take a deep pan and put mathanga/yellow pumpkin, water (required to cook it), salt, turmeric powder and red chilli powder.
2. Let it simmer till the yellow pumpkin is cooked nicely but it should not be mushy.
3. In the mean time, grind coconut, cumin seeds, green chilli with curd into a smooth consistency.
4. When the pumpkin is cooked, add the ground mixture into it and keep in very low flame. Let it cook. Adjust the gravy with water or curd if needed.
5. When you see small bubbles coming from the curry, turn off the heat. It should not cook any further.
6. For tadka - heat oil in a kadai. Add methi seeds, curry leaves and dry red chilli. When they slightly change colour, take off from heat and pour it directly in the prepared curry. Mix well.
7. Serve it hot with steamed rice.

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