“White Pumpkin Mor Kuzhambu – where tradition meets taste in every swirl.”
Ingredients
For the Kuzhambu Base
- White pumpkin (ash gourd/poosanikai) – 1 cup, peeled and cubed
- Thick curd (yogurt) – 2 cups (slightly sour preferred)
- Turmeric powder – ½ tsp
- Salt – as needed
For the Ground Masala Paste
- Grated coconut – ½ cup
- Green chilies – 3 to 4 (adjust spice to taste)
- Cumin seeds – 1 tsp
- Soaked raw rice (optional, for thickness) – 1 tsp
- Ginger – a small piece (optional, for added flavor)
For Tempering
- Coconut oil – 2 tsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Dry red chili – 1
- Curry leaves – few
Method
- Prepare the Pumpkin
- Peel, deseed, and cut the white pumpkin into medium cubes.
- Boil the pumpkin pieces in enough water with a pinch of turmeric and salt until soft but not mushy. Set aside.
- Grind the Masala
- In a mixer, grind grated coconut, green chilies, cumin seeds, and soaked rice into a smooth paste with little water.
- Make the Buttermilk Base
- Whisk the curd with a little water to make smooth buttermilk. Keep aside.
- Combine Everything
- Add the ground coconut paste to the cooked pumpkin along with little water.
- Simmer for 2–3 minutes.
- Reduce the flame completely and slowly stir in the whisked buttermilk.
- Add salt as required and keep the flame very low (do not allow it to boil, or the curd will split). Cook until it gently steams.
- Temper the Kuzhambu
- Heat coconut oil in a small pan.
- Add mustard seeds, fenugreek seeds, dry red chili, and curry leaves.
- Pour this tempering over the mor kuzhambu and mix well.
Serving Suggestion
Serve the hot White Pumpkin Mor Kuzhambu with steamed rice, a dry curry like beans poriyal or cabbage stir-fry, and crunchy appalams/papads on the side.
Tips & Variations
- You can replace white pumpkin with lady’s finger (vendakkai), ash gourd, or even have it plain without vegetables.
- Slightly sour curd gives the best flavor.
- Always cook on low flame after adding curd to avoid curdling.