Cucumber Mor Kootu

Mor kootu is a South Indian dish made with yogurt and vegetables. It is a light and flavorful dish, often served as a side dish with rice and other main dishes. The vegetables used in mor kootu can vary, but typically include vegetables like okra, ash gourd, pumpkin, or cucumber. The dish is seasoned with mustard seeds, cumin seeds, curry leaves, and sometimes ginger and green chilies. Coconut is also commonly added to give the dish a creamy texture and a slightly sweet flavor. Overall, mor kootu is a healthy and delicious way to incorporate more vegetables into your diet.

Enhanced version:

This tangy kootu is a delightful combination of yogurt and cucumber, creating a refreshing and flavorful dish. It serves as a perfect accompaniment to any Kara Kuzhambu, adding a cool and creamy element to the meal.

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  81 votes 3.9 Cuisine: Tamil

Cucumber Mor Kootu

Recipe by S Kamala

Course: KootuCuisine: Indian, Tamil, KeralaDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

This tangy kootu is a delightful combination of yogurt and cucumber, creating a refreshing and flavorful dish. It serves as a perfect accompaniment to any Kara Kuzhambu, adding a cool and creamy element to the meal.

Ingredients

• Cucumber – 1 No

• Curd – 1 cup

• Coconut gratings – 1/2 cup

• Green Chilli – 1 or 2 (depends on its size)

• Jeera (cumin)- 1/2 teaspoon

• Salt – 1/2 teaspoon or as per taste

• For seasoning:

• Oil – 1 teaspoon

• Mustard – 1/2 teaspoon

• Fenugreek – 1/4 teaspoon

• Red Chilli – 1

• Asafoetida Powder – a pinch

• Curry leaves – few

Directions

• Begin by removing the skin, seeds, and inner portion from the cucumber, and cut it into small pieces.
• Next, grind together coconut, green chilli, and jeera (cumin) to form a coarse paste.
• Place the cucumber pieces in a cooking vessel and add 2 to 3 tablespoons of water. Cook them over medium heat until they are partially cooked.
• Once the cucumber is partially cooked, add the ground coconut paste and salt. Stir gently and cook for a few more seconds, being careful not to overcook. Remove the vessel from the heat and allow it to cool.
• In a separate bowl, beat the curd and then add it to the cooked cucumber. Mix well to combine all the ingredients.
• Finally, season the mixture with mustard seeds, fenugreek seeds, asafoetida, red chilli, and curry leaves.

Recipe Video

Notes

• This dish can also be prepared with Bottle gourd or with Ash gourd.