Easy Poosanikai Mor Kootu Recipe: A Flavorful South Indian Delight

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine diving into a bowl of comforting, creamy goodness that not only soothes your palate but also brings a piece of South Indian culinary heritage to your table. That’s exactly what you get with Poosanikai Mor Kootu, a delightful dish where simplicity and flavor coalesce. Made with ash gourd and enriched with a coconut and yogurt base, this dish is a staple in Tamil Nadu homes, celebrated for its lightness and digestive properties.

The name itself is a lovely indicator of what this dish holds. ‘Poosanikai’ means ash gourd in Tamil, and ‘Mor Kootu’ translates to a yogurt-based curry. It’s a perfect example of how traditional recipes use seasonal vegetables and simple ingredients to create dishes that are both nutritious and bursting with flavor. Whether you’re a seasoned lover of Indian cuisine or a curious foodie looking to expand your culinary horizons, Poosanikai Mor Kootu is a must-try that promises to delight your senses.


Explore the traditional flavors of Tamil Nadu with this simple yet delightful recipe for Poosanikai Mor Kootu. Gather the ingredients listed below to start your culinary journey.

For the Mor Kootu

  • 500 grams Ash Gourd (peeled and cubed)
  • 1 cup Yogurt (well-beaten)
  • 1/2 cup Grated Coconut
  • 2 Green Chilies
  • 1 teaspoon Cumin Seeds
  • 1/4 teaspoon Turmeric Powder
  • Salt (to taste)
  • 1 tablespoon Coconut Oil
  • 10 Curry Leaves

For the Other Ingredients

  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard Seeds
  • 1 Dry Red Chili (halved)
  • A pinch of Asafoetida (Hing)
  • 5 Curry Leaves

Equipment Needed

To prepare Poosanikai Mor Kootu effectively, you’ll need several kitchen tools that will make the cooking process smooth and efficient. Here’s a list of the essential equipment:

  • Heavy-bottomed Pan: Ideal for tempering spices and cooking the dish evenly without burning.
  • Cutting Board and Knife: Needed for chopping the ash gourd and other fresh ingredients.
  • Measuring Cups and Spoons: Ensure you use precise measurements for ingredients to balance the flavors perfectly.
  • Blender or Grinder: Crucial for making a smooth coconut and cumin seed paste.
  • Spatula: To stir the ingredients and prevent them from sticking to the pan.
  • Serving Dish: To present your delicious Poosanikai Mor Kootu beautifully.

Each piece of equipment plays a key role in the preparation of this flavorful dish. Make sure you have these items ready before you start cooking to enjoy a hassle-free cooking experience.


Now that you have all your ingredients ready, let’s delve into the preparation steps to create this savory Poosanikai Mor Kootu. You’ll be guided through each phase, ensuring a delightful cooking experience.

Prepping the Vegetables

  1. Start by peeling the ash gourd. Use a sharp knife to carefully remove the outer skin and then cut the gourd into medium-sized cubes. Aim for pieces about 1 inch in size for even cooking.
  2. Place the cubed ash gourd in a colander and rinse it under cold water to remove any surface dirt.
  3. Transfer the cleaned ash gourd cubes into a heavy-bottomed pan. Add enough water to cover the cubes, sprinkle a pinch of turmeric, and let it simmer over medium heat.
  4. Cook the ash gourd until it is soft, which typically takes about 15 to 20 minutes. Check the tenderness by piercing a cube with a fork—it should slide in easily.
  5. Once cooked, drain the water from the pan and set the cooked ash gourd aside.

Making Coconut Paste

  1. For the coconut paste, take a blender or grinder.
  2. Add 1 cup of grated coconut, 1 teaspoon of cumin seeds, and 2-3 green chilies (adjust according to your heat preference).
  3. Blend the ingredients with a little water until you achieve a smooth paste. The consistency should be thick and creamy, so add water sparingly.
  4. This aromatic paste will be the flavor base of your Mor Kootu, contributing the essential creamy texture and rich taste.

Proceed to integrate these prepped elements into your dish with the following cooking steps.

Cooking Instructions

Now that you have your ingredients ready and your kitchen prepared, let’s start cooking this delicious Poosanikai Mor Kootu. Follow these steps to bring out the rich flavors and creamy texture of this traditional dish.

Cooking the Pumpkin

  1. Begin by heating a medium-sized pot over medium heat.
  2. Add two teaspoons of vegetable oil. Once the oil is hot, add a half teaspoon of mustard seeds and let them splutter.
    3 -= Chop 500 grams of ash gourd (poosanikai) into medium-sized cubes, ensuring you remove the skin and inner seeds.
    4 -= Once the mustard seeds start popping, add the cubed ash gourd to the pot.
  3. Pour in enough water to just cover the ash gourd cubes, then sprinkle in a half teaspoon of turmeric powder and some salt to taste.
  4. Cover the pot with a lid and let the ash gourd cook for about 10-12 minutes, or until it becomes tender. Check occasionally and stir gently to ensure it cooks evenly and doesn’t stick to the bottom of the pot.

Preparing the Yogurt Mixture

  1. While the ash gourd is cooking, take 200 grams of plain yogurt in a bowl.
    2 -= Beat the yogurt with a whisk until it becomes smooth.
  2. Grind together 50 grams of grated coconut, one teaspoon of cumin seeds, and two green chilies into a fine paste using a small food processor or a traditional stone grinder.
  3. Add this coconut paste to the beaten yogurt and mix well to create a homogenous blend.
  4. For added flavor, you can introduce a pinch of asafoetida to the yogurt mixture. This enhances the overall aroma and taste of the dish.

Adding Yogurt and Coconut Mixture

  1. When the ash gourd is tender, reduce the flame to low. Slowly add the yogurt and coconut mixture into the pot, stirring continuously. It’s important to stir gently but constantly to prevent the yogurt from curdling under high heat.
  2. Allow the mixture to heat through but ensure it does not come to a boil. Keep the mixture on low heat for about 5 minutes, stirring occasionally.
  3. Adjust the salt according to your taste, and if you desire a thinner consistency, you can add a little more water.
  4. Finish by tempering the dish with a teaspoon of coconut oil, a few curry leaves, and a sprinkle of mustard seeds heated until they pop. This final step adds an extra layer of flavor and aroma.
  5. Turn off the heat, and your Poosanikai Mor Kootu is ready to serve!

Enjoy this creamy, flavorful dish with a bowl of steaming hot rice or as a side with dosas or chapatis.

Tempering the Kootu

Now that your Poosanikai Mor Kootu is almost ready, adding an aromatic tempering will elevate the flavors and give it a delightful crunch. Tempering, a quintessential technique in South Indian cooking, involves crackling spices in hot oil to release their full bouquet of flavors, which are then poured over the dish.

What You Need for Tempering

  • 2 tablespoons of coconut oil
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 1 sprig of curry leaves
  • 2 dry red chilies, broken into halves
  1. Heat the Coconut Oil: Place a small pan over medium heat and add the coconut oil. Allow it to heat up until it’s moderately hot.
  2. Add Mustard Seeds: Sprinkle the mustard seeds into the hot oil. You should hear them pop almost immediately. Wait until the popping slows down, indicating they are fully fried.
  3. Mix in Asafoetida: Swiftly add a pinch of asafoetida. This will release a subtle, onion-like fragrance.
  4. Sauté Curry Leaves and Chilies: Quickly throw in the curry leaves and dry red chilies. Stir them around in the oil for a few seconds to avoid burning. The leaves should turn a glossy dark green, and the chilies should change color slightly.
  5. Pour Over the Kootu: Immediately remove the pan from heat and pour the tempering over the prepared Kootu. It’s crucial to do this step quickly to capture the essence of the spices and avoid overcooking.
  6. Stir Gently: Stir the Poosanikai Mor Kootu gently to mix in the tempering evenly without breaking the tender ash gourd pieces.

Serving Suggestions

Poosanikai Mor Kootu is a versatile dish that pairs beautifully with a variety of main courses. After preparing the kootu as described in the previous sections, here’s how to serve it to maximize its delightful flavors and textures:

With Rice

Serve this creamy and mildly spiced kootu with steamed rice. The fluffy grains soak up the flavorful sauce, creating a comforting meal. Opt for a side of pickle or papadams for added texture and spice.

With Indian Breads

You can pair Poosanikai Mor Kootu with various Indian breads. Enjoy it with dosas for a South Indian breakfast or with chapatis or parathas for lunch. The soft bread complements the smooth and rich texture of the kootu.

Additional Accompaniments

Consider serving the kootu with a dry vegetable stir-fry like beans poriyal or cabbage thoran. These provide a crunchy contrast to the soft kootu and add color and freshness to your meal.

When serving, ensure to drizzle a spoonful of the tempering on top of the koota to enhance its aroma and flavor. Garnish with fresh cilantro leaves to introduce a hint of brightness and make your dish visually appealing. Enjoy your meal surrounded by friends and family for a truly traditional experience.


Ready to impress your family and friends with a delightful and healthy South Indian meal? Poosanikai Mor Kootu is your go-to recipe. It’s not only packed with flavor but also brings a comforting texture that pairs wonderfully with any staple, be it rice or flatbreads. Don’t forget the magic of the tempering – it truly transforms the dish. So next time you’re in the mood for something traditional yet easy, give this recipe a try. It’s sure to become a new favorite in your culinary repertoire!

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