Moru means buttermilk or thinned and whisked yogurt and kootan means a gravy or curry in Malyalam.
1 cup cubed white pumpkin
1/2 of a raw mango sliced lengthwise
Salt to taste
1/2 tsp turmeric
1/2 tsp chilli pwd
1 cup yogurt whisked
2 tbsp sour cream optional
Grind to a paste:
1 1/2 cup grated coconut
10 green chillies or according to your spice level
1/2 tsp cumin seeds
1 tbsp coconut oil
1 tsp mustard seeds
1 red chilli
1/2 tsp fenugreek seeds
a few curry leaves
Cook pumpkin and raw mango with salt, turmeric, and chilli pwd and 1 cup of water till tender.
Meanwhile grind the ingredients to a fine paste with 1 cup of water.
Once the vegetables are cooked add the ground paste and let it come to a simmer.
Remove from heat add the whisked yogurt, and sour cream.
Put it back on low heat, and let it come to a simmer. Remove right way do not let it boil as the yogurt could curdle. Check for salt add if required.
Heat oil for seasoning add mustard seeds, red chilli, fenugreek seeds once they splutter add curry leaves, and pour over Moru Kootan.
Enjoy with rice.
NOTE: I use sour cream to give it a little better consistency as I use homemade yogurt made with lowfat milk. This yogurt does not withsatand heat well, hence the sour cream. But if you are using store bought yogurt or whole milk yogurt you can eleminate the sour cream.