Moru kootan

You will need: 

White pumpkin - sliced, bite sized pieces- approximately 2 cups 

Grated fresh coconut - 1/4 cup  

Curd - 1 cup or Yogurt diluted with water 1:1 

Curry leaves - 1 sprig

Turmeric - 1/2 tsp

Green chillies (Serrano/Thai) - 4 (discard seeds if you don't want it hot) 

Dry Red Chillies - 2 

Black mustard seeds - 1 tsp

Cumin - 1 tsp. 

Fenugreek seeds - 4 (itty bitty sized seeds)

Coconut oil.  

Salt. 

Begin: 

Place the pumpkin in a sauce pan and adding water 

to just about submerge all the pieces. 

Add the turmeric and bring to a boil. 

Continue to cook till the pumpkin is tender. 

Once its cooked, add salt. 

Curry paste: 

Add coconut, cumin, green chillies, and curry leaves 

(after setting aside 3 - 4 leaves for the tadka) 

into your food processor and process till all 

ingredients are well blended. Add a little curd 

or diluted yogurt to the processor to speed 

things up if necessary, especially if the mix is too dry. 

The finale: 

Once the pumpkin is cooked, add the curry paste 

and curd/yogurt to the sauce pan and bring it to a 

boil. Once it does, turn off the heat.  

Add the tadka of mustard, curry leaves, fenugreek 

seeds, and dry red chillies spluttered in coconut oil, 

preferably. 

That's it!