Elavan Moru Kootan

Ashgourd cooked in coconut and yogurt


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