My Grandma Love This Moru Kootan (Yoghurt and coconut curry)

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Before you jump to Moru Kootan (Yoghurt and coconut curry) recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some value to that. From time to time, though, the last thing you want is to have to cook an evening meal from scratch. Once in a while you just want to pay a visit to the drive through while you are on your way home and complete the day. There is simply no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here’s how it is possible to eat healthfully while you are at a fast food spot.

Aim toward the side dishes. It has not been that long ago that all you could get at a fast food diner was French Fries. Now lots of the fast food choices have been widened quite a bit. Now quite a few of them provide salads. Chili can be another option. Baked potatoes may also be ordered. You could get fruit. There are lots of wholesome options that do not include putting something deep fried into your body. When choosing your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and lower your fat intake.

Basic reason states that the simplest way to lose weight and get healthy is to ban fast food from your diet entirely. Most of the time this is a good idea but if you make good choices, there is no reason you can’t visit your drive through once in a while. At times what you require most is just to have another person do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to moru kootan (yoghurt and coconut curry) recipe. To make moru kootan (yoghurt and coconut curry) you only need 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Moru Kootan (Yoghurt and coconut curry):

1. You need 1 inch plantain pumpkin green or white - cut into cubes , about 1 cup
2. You need 1/2 tsp red chilli powder
3. Get 1/2 tsp turmeric powder
4. You need 1/2 tsp salt
5. Use 1 tamarind tiny piece (about a 1/4 inch ball) of
6. Provide 3/4 cup coconut grated (fresh or fresh frozen that
7. Take has been thawed to room temperature)
8. Get 1 tsp cumin seeds
9. You need 1/4 tsp turmeric powder
10. Take 1 cup Dahi yoghurt plain or (thick)
11. Prepare 1 tbsp coconut oil
12. Prepare 1 tsp mustard seeds
13. Prepare 1 tsp methi seeds (fenugreek )
14. You need 1 sprig curry leaves fresh
15. Prepare 2 medium size dry red chills, broken into halves

Instructions to make Moru Kootan (Yoghurt and coconut curry):

1. Take the cut vegetable in a pot and add about 1 cup water. (You may need to adjust this quantity depending upon the vegetable you are using for the moru kootan. -For chembu(arabi) and green plantain, about  1 cup is needed, for white pumpkin, you will need less since it cooks faster).
2. Add the red chilli powder, the turmeric powder, the tamarind and the salt and cover the pot with a lid and cook on medium flame for about 5 minutes. Check after 5 minutes stirring the vegetables a little bit.  If they have become slightly soft by now, take the lid off and cover for further 2-3 minutes till there is very little water left.  Turn the stove off.
3. Next take the coconut in  a blender (or food processor) and add the cumin seeds to it and the 1/4 tsp turmeric powder (note I have noted turmeric twice in the ingredients list for this reason as I am using it twice).  Take 1 cup of warm water and blend the coconut and cumin mixture till it is nice and fine. (about 2-3 minutes on high for a regular blender).
4. Then add the 1 cup of yoghurt and again blend it once more for about 30 seconds.
5. Next pour the mixture into the pot with the cooked vegetable and stir.  Now put the stove back on low to medium heat till you see a few (about 3-4 bubbles) coming up. This should take about a minute or so and immediately turn the heat off. (This is a very important step otherwise your yoghurt will curdle)
6. Finally, for the tadka, heat coconut oil in  a tadka (small pan) pan.  Add the mustard seeds and when they splutter, add the methi (fenugreek) seeds and heat for about a minute on low flame until the methi seeds change color to golden brown.  Next add the curry leaves and the dry red chillies and put the heat off immediately.  Pour this garnish oil into the pot with the sauce and stir.

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