White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
White Pumpkin Mor Kuzhambu is a classic Kerala dish that is prepared with ground coconut and green chillies in curd. Serve this delicious Kuzhambu along with rice and a vendakka thoran for a simple weekday lunch.
This recipe of Kerala Style White Pumpkin Mor Kuzhambu is a classic Kerala dish that is a sure dish that is prepared at least one day a week. The simplicity of the dish and the number of ingredients with which it can be made is one of the reasons it is prepared so often.
Mor Kuzhambu is a recipe that is prepared with ground coconut and green chillies which is then mixed in whisked curd along with a seasonal vegetable. In this recipe, we have used white pumpkin or pushnikai or elavan (as it is called in Kerala) which is a water rich vegetable, and easy to digest.
If you like this recipe of White Pumpkin Mor Kuzhambu, here are a few more Mor Kuzhambu recipes that you can make for your vegetarian lunch/dinner
- 1-1/2 cups Curd (Dahi / Yogurt) , thick
- 1/2 cup Fresh coconut
- 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , cubed
- 4 Green Chillies
- 1/4 teaspoon Black pepper powder
- 1/3 cup Water
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , as per your taste To Temper
- 1 teaspoon Coconut Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 sprig Curry leaves
- 1 Dry Red Chilli
How to make White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin.
Pressure 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.
Meanwhile, whisk curd with water in a bowl until the its smooth. Make sure that there are no lumps in the curd.
Next, 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.
Transfer 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.
Place 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.
Turn off the flame the moment you see froth. The next step is to temper the kuzhambu.
In a tempering pan/tadka pan, add one teaspoon of coconut oil. Once the oil is hot, add mustard seeds and fenugreek seeds,
Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix.
Turn off the flame and add this tempering to the Mor Kuzhambu. Your Mor Kuzhambu is ready to be served.
- Do not boil the curd. It will curdle if you boil. Remove immediately after it starts frothing.
- Whisk the curd and water to a uniform mixture, Lumps might lead to curdling while heating.
- Always mix the veggies, grounded mixture to curd and then heat.
- Apart from white pumpkin you can use colocasia, yam, llantains or ladies fingers.
White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry is part of the Indian Curry And Gravy Recipe Contest