Moru Kuttan(Kallan Kuttan)

I know I have been posting after quite a long time. But believe me I was busy in some other work! I have been waiting each day to post some homely recipes that every one of us would like to have.
So I will try from now to post atleast two recipes a  week. Lets see how much I can do.
Today I will post something which is very common in every hosue in Kerala.
Moru ozhicha kuttan is a curry you usually have with rice. Thicker version of this curry with just a little twist can give you a very delicious recipe called kallan. So here is my style of morru kuttan.

Ingredients:

1. Big Cucumber (Velarikka)  --  1 cup cut into 1inch pieces.
2. Ash Guard (Kumbalanga)  --  1 cup cut into 1 inch pieces.
3. Raw Banana  --  1/2 cup
4. Fresh Coconut grated   --  1 cup
5. Green Chillies  --  2 
6. Cumin seed  --  1/2 tsp
7. Sour Curd  --  1 cup beaten nicely.
8. Turmeric Powder  --  1 tsp
9. Chilli Powder  --  1/2 tsp
10. Salt to taste
11. Methi Seeds  --  1/2 tsp roasted and powdered

For Tmepering:

1. Curry Leaves  --  2 twigs
2. Mustard Seeds  --  1/2 tsp
3. Methi Seeds  -- just a pinch say about 5 seeds
4. Whole Red Chillies  -- 2 
5. Coconut Oil  --  2 tablespoon.

 

Method:

• I an deep sauce pan add all the vegetables with 1 cup of water, salt and 1/2 tsp turmeric.
• Cover the sauce pan and let it cook till the veggies are soft.
• Now side by side grind coconut, cumin seeds , 1/2 tsp turmeric powder , 1/2 tsp chilli powder and green chillies into fine paste.
• When the veggies are cooked nicely add the coconut paste and cook for about 2 minutes.
• Now switch off the flame and add the Curd.
• Switch on the gas and stir continuously. When the curry starts to boil just then quickly switch off the flame and add the powdered methi seeds and curry leaves.
• Now for temper heat some oil when oil is hot add the mustard seeds and when it crackles add the methi seeds and whole red chillies and curry leaves.
• When everything is done well add it to the curry and keep the lid and let the curry rest for a while and release its flavours. 
• Serve hot with rice and Dry Chilly fry.