How to make Mor Koottu -
Banana stem cooked in butter milk and fresh indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Buttermilk (छास), Cumin seeds (जीरा)
Cuisine : Andhra
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Baby Potatoes in Curry Leaf Curry-Cook Smart Paneer Anar Dhaba Style Aloo Palak - SK Khazana Sizzling Chilli Beancurd
Mor Koottu Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mor Koottu Recipe
Buttermilk 1 1/2 cups
Cumin seeds 1/2 teaspoon
Turmeric powder a pinch
Salt to taste
Whole dry red chilli 2
Coconut,scraped 3 teaspoons
Oil 2 teaspoons
Mustard seeds 1/4 teaspoon
Method
Step 1
Remove the outer skin of the thandu and cut into round slices. Cut each slice further into long pieces.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
