Moor Kootan (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 can be used are pumpkin, raw banana, carrots, yam or colocassia – any one, do not use multiple vegetables)
  • 1.5 cups vegan curd
  • a large piece of ground raw mango or a tsp of amchur
  • 1 cup grated coconut
  • 2-3 green chilies
  • a pinch of turmeric powder
  • 1 tsp mustard seeds
  • 1 dried red chili
  • 1/4 tsp fenugreek seeds
  • 1 sprig curry leaves
  • salt to taste

In a vessel, add the chopped ash gourd and 1.5 cups of water. Add turmeric and salt
Boil till ash gourd is cooked, but still firm.

Grind coconut and green chilies 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 till froth begins to appear (do not boil). Turn flame off.

Roast mustard seeds, red chili 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