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Moru Koottan (Kerala Kadhi)

Photography Credit – Asha Shreedharan

This recipe was contributed by P.V. Narayanamoorthy


  • 1 cup ash gourd, cut into big cubes (Other vegetables that may be used are pumpkin, raw banana, carrots, yam or colocasia – any one, do not use multiple vegetables)
  • 1½ cups vegan curd
  • 1½ cups water
  • ⅛ tsp turmeric (haldi) powder
  • Unrefined salt to taste
  • 1 cup grated fresh coconut
  • 2-3 green chillies
  • A large piece of raw mango or 1 tsp dry mango powder (amchur)
  • 1 tsp mustard (rai) seeds
  • 1 dried red chilli
  • ¼ tsp fenugreek (methi) seeds
  • 1 sprig curry leaves


In a vessel, add the chopped ash gourd and 1½ cups of water. Add turmeric and salt.
Bring to a boil and cook until the ash gourd is cooked, but still firm.

Grind coconut and green chillies to a paste (use a little curd rather than water to grind). Add the ground paste to the cooked ash gourd. Mix well. Grind the mango piece and add to the remaining curd (or add the amchur powder). Whisk well to get rid of any lumps.

Add to the cooked ash gourd. Check for consistency and salt. Simmer until froth begins to appear (do not allow to boil). Turn the heat off.

Roast mustard seeds, red chilli and fenugreek seeds and add to the cooked dish.
Garnish with curry leaves. Serve with red/brown/black rice or millets. Serve papad as an accompaniment along with other vegetable main dishes. Enjoy.

Serves 4-5


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