Marrow Curry Recipe – Kerala Koosa with Coconut & Fenugreek Seeds

Last Updated on 4 months by Neha Deshmukh

Marrow Curry Recipe – Kerala Koosa with Coconut & Fenugreek Seeds

Introduction

There’s something so comforting about a Kerala-style curry, isn’t there? The fragrant coconut, the gentle warmth of spices… it just feels like home. I first stumbled upon this koosa (marrow) curry during a visit to my aunt in Kerala, and it quickly became a favourite. It’s surprisingly easy to make, and the delicate flavour of the marrow beautifully absorbs all the lovely spices. This recipe is a little slice of Kerala sunshine, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Marrow Curry, or Koosa Curry as it’s known locally, is a real treat. It’s light yet satisfying, packed with flavour, and comes together relatively quickly. It’s a fantastic way to enjoy marrow, a vegetable that’s often overlooked. Plus, the tempering with fenugreek seeds adds a unique aroma and flavour that’s distinctly Kerala. You’ll love how the creamy coconut milk balances the subtle bitterness of the marrow and the gentle heat of the chillies.

Ingredients

Here’s what you’ll need to make this delicious Kerala Koosa Curry:

• 250 gm marrow (koosa), peeled and chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Salt to taste
• 1 ½ cup thin coconut milk
• 2 green chillies (slit)
• ½ cup thick coconut milk
• 1 tsp rice powder
• ¾ cup thick yogurt (whipped)
• 1 tbsp coconut oil
• ½ tsp fenugreek seeds
• 6 garlic cloves
• 3 dried chillies
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! Koosa, or marrow, is a mild-tasting vegetable that takes on flavours beautifully. You can usually find it at Indian grocery stores or well-stocked supermarkets.

Now, about the coconut milk – we’re using both thin and thick coconut milk here. The thin coconut milk forms the base of the curry, while the thick coconut milk adds richness and creaminess. Don’t skip using both! If you can’t find pre-made, freshly squeezed is always best, but good quality store-bought works wonderfully too.

And finally, the fenugreek seeds! These little seeds are a staple in Kerala cuisine. They have a slightly bitter, maple-like aroma that adds a wonderful depth of flavour. Don’t be shy with them – they really make this curry special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your marrow into bite-sized pieces. In a bowl, mix it with the turmeric powder, red chilli powder, and salt. Give it a good toss and let it marinate for about 15 minutes. This helps the flavours really penetrate the marrow.
2. Now, add the thin coconut milk and slit green chillies to the marinated marrow. Cook over medium heat until the marrow is almost tender – you don’t want it to fall apart.
3. Here’s a little trick my grandmother taught me: mix the rice powder into the thick coconut milk. This will help thicken the curry beautifully. Add this mixture to the curry and cook until it reaches your desired consistency.
4. Gently stir in the whipped yogurt and cook for just one minute. Important: remove from the heat immediately after adding the yogurt to prevent it from curdling.
5. While the curry is resting, let’s make the tempering. Heat the coconut oil in a small pan. Add the fenugreek seeds and let them sizzle for a few seconds. Then, add the garlic cloves, dried chillies, and curry leaves. Sauté until the garlic is golden brown and fragrant.
6. Pour this beautiful tempering over the curry, cover, and let it rest for 10 minutes before serving. This allows all the flavours to meld together. Serve hot with a generous portion of rice!

Expert Tips

• Don’t overcook the marrow! It should still have a slight bite to it.
• Whisking the yogurt before adding it to the curry helps prevent curdling.
• Adjust the amount of chilli powder to your liking.

Variations

• Vegan Adaptation: Easily make this curry vegan by substituting the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. Or, for extra heat, add a pinch of cayenne pepper.
• Regional Variations: Similar marrow curries are found in other South Indian states like Tamil Nadu and Karnataka, often with slight variations in the spice blend. Feel free to experiment! My friend’s mom adds a pinch of asafoetida (hing) to hers, which is lovely.

Serving Suggestions

This Marrow Curry is best served hot with steamed rice. A side of papadums (crispy lentil wafers) and a simple vegetable thoran (stir-fry) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The flavour might deepen overnight, which some people enjoy!

FAQs

1. What is marrow/koosa and where can I find it? Marrow, or koosa, is a mild-flavored vegetable with a spongy texture. You can usually find it at Indian grocery stores or well-stocked supermarkets.
2. Can I use store-bought coconut milk, or is freshly squeezed better? While freshly squeezed coconut milk is amazing, good quality store-bought coconut milk works perfectly well. Just make sure to use both thin and thick varieties for the best results.
3. What is the purpose of adding rice powder to the curry? The rice powder acts as a natural thickening agent, giving the curry a lovely creamy consistency.
4. How can I prevent the yogurt from curdling during cooking? Make sure to remove the curry from the heat before adding the yogurt, and gently stir it in. Whisking the yogurt beforehand also helps.
5. Can this curry be made ahead of time? Yes, you can make this curry a few hours ahead of time. However, the tempering is best added just before serving to retain its aroma and flavour.