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- Buttermilk Kootu (Moru Kootu)
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PrintBUTTERMILK KOOTU (MORU KOOTU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the spice paste: Fry all the ingredients for the spice paste in oil. Add the grated coconut, green chillies and a little water and grind to a fine paste. Add the curd and mix well. Set aside.
- Heat the ghee and add in all the ingredients for tempering. When the mustard seeds splutter, add the vegetables.
- Stir in the salt, turmeric powder and sufficient water and cook covered on low heat till the vegetables are done.
- Mix in the spice paste and heat through, taking care not to let it curdle.
- Serve hot with rice.
INGREDIENTS
- 150 grams medium-sized raw green plantains, peeled and chopped fine
- 50 grams aubergines, chopped fine
- 75 grams fresh coconut, grated
- 2 green chillies
- 150 ml fresh curd, whisked
- 100 grams chow chow, skinned and chopped fine
- 1 ripe tomato, quartered
- Salt to taste
- ½ teaspoon turmeric powder
Spice Paste
- 1 teaspoon Bengal gram dhal
- ½ teaspoon fenugreek seeds
- 1 tablespoon Cooking oil
- 4 dry red chillies
- 2 teaspoon coriander seeds
Tempering
- 1 teaspoon mustard seeds
- 2 teaspoon ghee
- A few curry leaves
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