Ingredients
- To Temper
- 1/2 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 tablespoon urad dal
- 1 red chilli
- A few curry leaves
To Grind
- 1/2 teaspoon cumin seeds
- 2 green chillies
- 1/4 cup tightly packed coconut
- Water as needed
For Mor Kootu
- 2 zucchini chopped
- Water as required
- 1/4 cup thick curd whisked
- Required salt
- 1/4 teaspoon turmeric powder
- A pinch of asafoetida
Instructions
- Add cumin seeds, green chillies, and coconut to a blender.
- Add a little water and grind to a smooth paste.
- Keep aside.
- Heat the coconut oil in a pan.
- Add mustard seeds, urad dal, curry leaves, and red chilli. Allow them to splutter.
- Add a pinch of asafoetida, mix well, and transfer the tempering to a bowl.
- In the same pan, add chopped zucchini, salt, and turmeric powder. Sauté for 2 minutes.
- Cover and cook for an additional 2 minutes, until the zucchini is soft.
- Add the ground coconut paste and a small amount of water.
- Cook for 5 minutes on medium heat until everything blends well.
- Turn off the stove and let the mixture cool completely.
- Whisk or pulse the thick curd until smooth.
- Add the curd to the cooled mixture.
- Furthermore, add a little water if needed to adjust consistency.
- Add the prepared tempering on top.
- Mix gently and serve.
Video
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