Name is certainly full of mmmms and the taste matches it too ...is yummy... Super popular in Iyer homes and is a special preparation along with Aviyal and other delicacies for Vishu and other festive days ..

Reminds me we are now in April and Vishu is fast approaching. Vishu is the new year celebration in Tamil nadu and Kerala in pomp and grandeur... I have beautiful memories of Vishu..and elaborate lunches I have shared with my family. Sundari pati as always I miss you as I write this :)

For Vishu the lady of the house makes a special decoration at the Lords altar.
We arrange all the grains and pulses in yellow and green in front of a mirror. Decorate the mirror with yellow flowers, called Vishu puu...and jewellery.We place a Krishna idol. Arrange ripe fruits and vegetables snake gourd, pumpkin, long beans , bitter fourd and many more.. all green and yellow. Then place a plate and add a cup or 2 of raw rice and then place the pumpkin on it. We break a coconut into 2 pieces and place 1 piece on either side of the pumpkin. Place lemons and decorate the altar.

This arrangement is made on the previous night before Vishu. Early morning lamps are lit near the Lord and the elders of the house lead the children and everyone has a glimpse of the Vishu. Patis and tatas , uncles and mamis give money as a blessing to kids and they begin the year with a namaskaram. Followed by a banana leaf sadii...

Now for the recipe of morkutan

Ripe mango 1 yellow cut pieces of 1/2 an inch each

1/2 cup fresh coconut(grated)

3-4 green chillies

Jeera/cumin seeds 1/2 tsp

Curry leaves 8-10

Salt

Curd 1 cup

Red chillies 2

fenugreek seeds 1/4 spn
Turmeric 1/2 spoon

Dry Spices - vathal in tamil
Coconut oil 2 tspn (optional)

Water

Add 1/2 a cup of water to 1 cup curd and beat well. If required use the mixie and make it uniformly thin.

Grind the coconut, green chillies and jeera to a fine paste.

Cut mango to pieces. In a pan add mango pieces, turmeric , salt and 1/2 a cup of water. Cook on medium flame for 8-10 minutes till mangoes become soft. Add in the ground coconut paste and reduce the flame. Now add in the beaten curd.

Ensure flame is low else curd will curdle. Remove from stove after first boil. This should take max of 3-4 minutes.

Now for the tadka. Take 2 spoons of coconut oil in the pan. For those who do not like coconut oil , can use cooking oil. When oil is ready, fry the vathal and add to the morkutan This will add an amazing aroma to the morkutan. This is available in Mustafa too...

In the remaining oil add the mustard, curry leaves, fenugreek seeds and red chillies. When ready add it to the morkutan.

This is served with rice. Goes well with dosa also.. If you think you have added more water add in a spoon of rice flour and it will thicken and improve consistency.