White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry

Name: White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Yogurt (1-1/2 cups Curd (Dahi / Yogurt) thick — up to 0.5); ½ cup Coconut (1/2 cup Fresh coconut); 1 cup Ash Gourd (1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) cubed); 4 pieces Green Chili (4 Green Chillies); ¼ tsp Black Pepper (1/4 teaspoon Black pepper powder); ⅓ cup Water (1/3 cup Water); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt as per your taste); 1 tsp Coconut Oil (1 teaspoon Coconut Oil); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Red Chili (1 Dry Red Chilli)

White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry - Pulissery Recipe (Mor Kuzhambu) (Indian)

35 minIndian

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin.
2Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water. Keep aside.
3Meanwhile, whisk curd with water in a bowl until the its smooth. Make sure that there are no lumps in the curd.
4Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water. Your Kuzhambu paste is ready.
5Transfer this kuzhambu paste to the curd and mix well. Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well.
6Place this mixture on low heat in a saucepan and allow the mixture to become warm. You will notice a light froth around the edges of the vessel. Do not let the mixture boil, the curd will split on high heat.
7Turn off the flame the moment you see froth. The next step is to temper the kuzhambu.
8In a tempering pan/tadka pan, add one teaspoon of coconut oil. Once the oil is hot, add mustard seeds and fenugreek seeds,
9Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix.
10Turn off the flame and add this tempering to the Mor Kuzhambu. Your Mor Kuzhambu is ready to be served.
11Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch.