Palakkad Recipe - Moru Kuttan

Mother in Law’s Palakkad recipes

Palakkad Morukuttan recipe

Ingredients: 100 gm Vegetable, 1/4 Tspn fenugreek (Vendiyam), 50gm scrapped coconut (thenga turuval), salt, 4-5 green chilli (vettal milagai), 2 ladles (30 gm) churned buttermilk (morru / salt less lassi), 1/2 ladle coconut oil (edible), mustard, curry leaves and ural dal (ulutham paruppu) for garnishing

Procedures:

1. Cook vegetable (vegetables to be cut in 1 inch cube size) in cooker till soft.
2. Remove the cooked vegetable and put it in a vessel (in which you can cook the morukuttan).
3. Grind finely vendhiyam, salt, scrapped coconut and green chilli together in a mixie. It should be smooth enough to get mixed with the morukuttan and should not stand out as separate particle.
4. Add the ground paste to the vegetable in the vessel and mix them all together. Boil the mixture till the bubbles come up.
5. When fully boiled, add the churned buttermilk or morru to the mixture. Mix well for 1 minute and switch off the gas.
6. Sprout mustard and urad dal in coconut oil and add to the mixture.

Choice:

a.       Add additional plain coconut oil to the vegetable (choice). This enhances the smell and flavor of the dish.

b.      If the mixture is thick, it will serve the purpose as a side dish and if you would like to mix it with rice , then add required water and boil it with the mixture to reduce the thickness.

Note: Vegetable used for morukuttan could be White / Red Pumpkin (Pushnikkai / Ellavan / Matthan / Kaddu), Ladyfinger (Bindi / Vendakai), Yam (Sennai Kizhangu), Raw Banana (Vazahakai / Kacha Kella)

Receipe by: Kamala Swaminathan

Compiled by: Aparna RamMohan Sridhar