Elavan Moru Kootan

Elavan Moru Kootan

Ashgourd cooked in coconut and yogurt


  • 1 cup Elavan (Ash gourd) cut into big cubes
  • 1 teaspoon Coconut Oil
  • 1/4 teaspoon Fenugreek seeds
  • 1 Dried Red Chillies
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Turmeric Powder
  • 3 Green Chilies
  • 1 cup Grated Coconut
  • 1 1/2 cups Thick Curd (sour)
  • Curry leaves


  1. Heat chopped ashgourd along with 1.5 cup of water.
  2. Add turmeric powder and salt and boil until the ashgourd pieces are cooked.
  3. Grind coconut with green chillies into a paste. Use a little of the curd for grinding instead of water.
  4. Add the ground paste to the cooked ashgourd. Mix well.
  5. Now whisk the sour curd without any lumps and add to the coconut ashgourd mixture.
  6. Simmer until the kootan froths up. Do not boil after adding curd. Remove from heat.
  7. Temper with Mustard, Red Chillies and Methi seeds. Garnish with curry leaves.

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