White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
Kerala Recipes · Vegetarian · 35 min · 2 servings
Cook It
For the soul.
Key Ingredients
- 1 cups -/2 curd (dahi / yogurt) - thick
- 1/2 cup fresh coconut
- 1 cup vellai poosanikai (ash gourd/white pumpkin) - cubed
- 4 green chilli
- 1/4 teaspoon black pepper powder
- + 8 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry at Home
Ingredients (13 items)
- -/2 curd (dahi / yogurt) - thick— 1 cups
- fresh coconut— 1/2 cup
- vellai poosanikai (ash gourd/white pumpkin) - cubed— 1 cup
- green chilli— 4
- black pepper powder— 1/4 teaspoon
- water— 1/3 cup
- turmeric powder (haldi)— 1/4 teaspoon
- salt - as per your taste
- coconut oil— 1 teaspoon
- mustard seeds— 1/4 teaspoon
- methi seeds (fenugreek seeds)— 1/4 teaspoon
- sprig curry leaves— 1
- dry red chilli— 1
Step-by-Step Instructions
- 1
To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin
- 2
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
- 3
Keep aside
- 4
Meanwhile, whisk curd with water in a bowl until the its smooth
- 5
Make sure that there are no lumps in the curd
- 6
Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water
- 7
Your Kuzhambu paste is ready
- 8
Transfer this kuzhambu paste to the curd and mix well
- 9
Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well
- 10
Place this mixture on low heat in a saucepan and allow the mixture to become warm
- 11
You will notice a light froth around the edges of the vessel
- 12
Do not let the mixture boil, the curd will split on high heat
- 13
Turn off the flame the moment you see froth
- 14
The next step is to temper the kuzhambu
- 15
In a tempering pan/tadka pan, add one teaspoon of coconut oil
- 16
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
- 17
Turn off the flame and add this tempering to the Mor Kuzhambu
- 18
Your Mor Kuzhambu is ready to be served
- 19
Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch
