moru koottan/kaalan/curd curry

Take semi ripe nenthran banana & cut it into small cubes & cook it alongwith water, turmeric & red chilly powder. Add salt after it is half cooked.. After it is cooked well put jaggery powder into it & boil for 5 minutes.

Grind scrapped coconut into smooth paste & pour it into cooked banana & boil it well.

Then beat curd in a mixer without any lumps & then pour it into cooked banana-coconut curry. When the curry is about to boil switch off the gas. Put oil in a small kadai & crackle mustard seeds/fenugreek seeds & dry red chillies & pour it over the curry. Put curry leaves. Moru koottan is ready to be served with rice.

2 or 3 things to be noted - First, if the curd is cold wait till it comes back to normal temperature or the curd may break when it is put in hot curry. Secondly, do not boil the curry after the curd is poured into it. Switch off the gas when it starts to boil or the curd will break. Thirdly, moru curry can be prepared with ripe mangoes or with white pumpkin or with elephant foot yam but when you cook with white pumpkin or elephant foot yam do not add jaggery powder.