Papaya mor uricha koottan Recipe – Kerala Style

Mor uricha kootan (papaya and buttermilk loose curry)  is the liquid form of thick Kalan –It’s a form of  pulissery which is sour curry simmered in yogurt and coconut gravy. Normally vegetables like raw banana chembu (taro root). My amma took my grandmother’s legacy and I am just trying to follow them. The only issue I faced that if the curry boils a lot there are chance of curd getting spoiled which affects the taste and look of finished product.

Ingredients:

 
Papaya:  ¼ kg (peeled, chopped into pieces)
Turmeric Powder: 1/2 tsp.

Curry Leaves: 1 spring
Salt to taste

Rai 1/2tsp

 Fenugreek Seeds: 1 /4 tsp.
Coconut oil: 1/2 tsp.

 

For grinding:

Coconut – 1 small grated

Jeera- 1/4 tsp.

Green chili – 6-7

Sour curd- depends on sourness

Method:

In a heavy bottom pan add papaya water turmeric powder and cook it. Papaya once cooked well  add the grinded coconut paste .Once its start boiling like the bubble start coming switch off the flame. Then give the tempering of rai fenugreek seeds, dry red chilly and curry leafs. You can cook mor uricha kootan with any vegetable of your choice. It’s a star item during feast called Kerala Sadhya This curry with go best with steamed rice and any mezhkuvarti.