Poosanikkai Mor Kootu / Ash Gourd Stew with Buttermilk

When it comes to comfort food, my go to recipe is a kootu. I love eating hot kootu with rice and paruppu. I make kootu on lazy days when I am not in a mood to cook anything elaborate. Kootu makes up for a complete meal and is very filling as well.  The Mor kootu is something similar to aviyal except for I have made it just with possanikkai / ash gourd here. We could use the same recipe to make mor kootu with snake gourd, cabbage or a mixture of vegetables.

If looking for a slightly spicy kootu with poosanikkai check out my this recipe which is kind of a poricha kootu or this Kerala style Poosanikkai kootu. Also check out my complete list of kootu here.

Preparation time – 10 minutes
Cooking time – 30 minutes
difficulty level – easy

Ingredients to make Poosanikkai Mor Kootu – serves 4

• Poosanikkai / Ash Gourd / White pumpkin – 3 cups (chopped into 1/2 inch pieces)
• Turmeric powder – 1/4 tsp
• Yogurt (preferable a little sour) – 1 cup (whisked with 1/2 cup of water)
• Salt – to taste

To Grind into paste –

• Coconut – 1/2 cup
• Cumin seeds – 1 1/2 tsp
• Green chilies – 4 to 5
• Raw rice – 1 tsp

To season –

• Oil – 2 tsp (preferable coconut oil)
• Mustard seeds – 1tsp
• Ullutham paruppu / Urad dal – 1 tsp
• Curry leaves – few
• Asafetida – a pinch

Procedure to make Poosanikkai Mor Kootu –

• Chop the ash gourd / poosanikkai into bite size cubes. Place it in a pan with about 1/2 cup of water and turmeric powder.
• Let the vegetable cook until they are soft.

• Meanwhile, grind the coconut, green chilies, cumin seeds and rice into a smooth paste. You could add a little water when grinding.
• Combine this mixture with the whisked yogurt and keep it ready

• Once the vegetable is cooked well, drain any excess water. Add salt needed and the coconut mixture and let the kootu simmer for flavors to combine.
• Heat oil for seasoning and add the seasoning ingredients. Add it to the simmering kootu.
• Serve hot with rice , paruppu (dal) and ghee!

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