Known also as Moru Ozhicha Kootan /Moru Kootan/ Moru Paarna Curry.....This dish is made on Vishu day, with the Yelllow Cucumber kept in the Vishu Kani. The recipe follows the traditional method used in the Winter Melon/Elavan Moru Kootan.
However I have used sour buttermilk paste here; black pepper powder has been omitted from the Kurukku [ reduced paste] used for Kaalan. This is pure buttermilk paste with just turmeric, home-made one from-you-know-where! ;-), without black pepper and one tiny teaspoon was enough for this dish. You can follow the tradtional substitute with 1 Cup of sour buttermilk.
IngredientsI small yellow cucumber, which will yield about 1 and half cups of small cubes,
1/4 tsp turmeric powder
3/4 Cup grated coconut
1/4 tsp cummin seeds
2 finger hot green chillies
1 tsp of reduced sour buttermilk paste plus one tsp water/
or 1 Cup of sour buttermilk
1 tsp mustard seeds
2 dried red chillies
1 stem curry leaves
1 pinch of coarsely crushed fenugreek seeds
1 tbsp coconut oil/ vegetable oil.
Cook the cucumber in 1 cup of water with turmeric and salt.Meanwhile grind the coconut, green chillies, and cummin with 1/2 to 3/4 cup of water into a smooth paste.
Mix the buttermilk paste with water.
Add this paste to the cooked cucumbers and mix well.
Add the coconut paste and bring to a gentle simmer.
Take off the heat.
Heat the coconut oil to a smoking point and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
Pour immediately over the cooked curry.
Check for salt and adjust accordingly.