• Introducing TamilBrahmins.com Classifieds - Connect, Engage, and Transact within our Community!
    A dedicated platform for the Tamil Brahmin community to connect and transact. Find matches, explore real estate, discover jobs, access education, connect with services, and engage in community events. Join us as we empower and foster growth within our community through our vibrant Classifieds.
    Learn More
  • Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

moru kootan

Not open for further replies.


Active member
Mor Kuzhambu or Kootan is a South Indian classic stew of mild flavored vegetables in a yogurt sauce flavored with coconut and cumin seeds. It is another one of our family favorites from my childhood days.

use any of the vegetable ,cut it in 11/2 inch square cubes.
1.Ripe or unripe plantain
2.ash gourd (pooshnikkai)

5. 1/4 tsp Turmeric
6. 3 cups curd or butter milk
7. 1/2 cup Grated Coconut
8. 2 tsp Cumin Seeds

9. 3 green chillies
10. salt to tasteYogurt
11. 1 tsp.mustard
12 1/4 tsp fenugreek (menthiyam)
13 2 red chilly
14 curry leaves.


Place the prepared vegetables of your choice in a large non-reactive pot (stainless steel, ceramic, etc) with 1 cup of water, the salt and turmeric. Bring to a boil, reduce heat and simmer until tender.

While the veggies are cooking, grind the coconut with the cumin, chili, into a nice puree with a little water (1/2 cup at the most).

When the veggies are tender, add the coconut puree and bring to a boil again. Reduce heat and simmer gently until slightly thickened.

Pour all the butter milk in the blender and give it a whirl to make it smooth; pour into the veggie-coconut mixture and simmer gently until foamy. When the top looks foamy and slightly puffy, remove from heat. Be careful not to let it boil.

Heat the oil and do the thalippu: add mustard and fenugreek seeds and the red chilies. When the seeds pop, add curry leaves carefully and cover quickly. When all is calm, pour the thalippu into the Mor Kuzhambu. Let rest for 5 to 10 minutes.

serve hot with appalam
Not open for further replies.

Latest ads

Thank you for visiting TamilBrahmins.com

You seem to have an Ad Blocker on.

We depend on advertising to keep our content free for you. Please consider whitelisting us in your ad blocker so that we can continue to provide the content you have come here to enjoy.

Alternatively, consider upgrading your account to enjoy an ad-free experience along with numerous other benefits. To upgrade your account, please visit the account upgrades page

You can also donate financially if you can. Please Click Here on how you can do that.

I've Disabled AdBlock    No Thanks