Kerala Style White Pumpkin Mor Kuzhambu – Creamy Ash Gourd Curry

White Pumpkin Mor Kuzhambu Recipe – Kerala Style White Pumpkin Curry

White Pumpkin Mor Kuzhambu, or Ash Gourd Mor Kuzhambu, is a quintessential Kerala-style dish that graces the table at least once a week in many households. This delightful vegetarian curry is a perfect harmony of flavors, offering a light and refreshing option for lunch. The distinct taste of white pumpkin blends seamlessly with the creamy tanginess of yogurt, creating a soothing and comforting curry. The simplicity of this dish, paired with its easily accessible ingredients, makes it a go-to recipe for many home cooks. This recipe is rich in both flavor and tradition, making it a must-try for anyone looking to explore the depths of Kerala cuisine.

Ingredients

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving: 4 servings

Instructions

1. Cook the White Pumpkin:
   Start by cooking the white pumpkin (Vellai Poosanikai) in a pressure cooker. Add a little water and pressure cook for about 2 whistles. Immediately release the pressure by running the cooker under cold water. Set the cooked pumpkin aside.

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2. Prepare the Curd Mixture:
   In a bowl, whisk the curd with water until smooth and free of lumps. Ensure the consistency is creamy and well-mixed.

3. Make the Kuzhambu Paste:
   In a mixer grinder, add fresh grated coconut, green chillies, and black pepper powder. Grind the ingredients to a smooth paste, adding a little water if necessary. This will form the base for your Mor Kuzhambu.

4. Mix the Curd and Kuzhambu Paste:
   Transfer the freshly made kuzambu paste into the whisked curd mixture. Stir the ingredients together until thoroughly combined.

5. Add the Cooked Pumpkin:
   Now, add the cooked white pumpkin pieces, turmeric powder, and salt to the curd mixture. Stir well to ensure the pumpkin is evenly distributed and coated with the spices and curd.

6. Heat the Mor Kuzhambu:
   Place the mixture in a saucepan over low heat and allow it to warm up. You will notice light froth forming around the edges. Be sure not to let it come to a boil as high heat can cause the curd to split. Once you see the froth, turn off the flame.

7. Prepare the Tempering:
   In a small tempering pan (also called a tadka pan), heat coconut oil. Once the oil is hot, add mustard seeds and fenugreek seeds. When the mustard seeds begin to crackle, toss in the curry leaves and dry red chilli. Stir the ingredients for a moment to allow the flavors to meld.

8. Combine the Tempering:
   Remove the pan from the heat and pour the tempering over the warm Mor Kuzhambu. Mix well to incorporate the flavors.

9. Serve:
   Serve the White Pumpkin Mor Kuzhambu with steamed rice and a side of Menthia Keerai Paruppu Usili for a traditional Kerala lunch. The mild heat from the green chillies and the tang of the yogurt perfectly balance the rich texture of the pumpkin, creating a fulfilling and flavorful dish.

Tips and Variations:

• Consistency: You can adjust the consistency of the Mor Kuzhambu by adding more or less water depending on your preference. For a thicker curry, reduce the water slightly.
• Spice Level: Adjust the number of green chillies based on your spice preference. You can also increase the black pepper powder if you like a bit more heat.
• Vegan Option: To make this dish vegan, replace curd with a plant-based yogurt or a coconut-based yogurt alternative.

This White Pumpkin Mor Kuzhambu is not just a dish; it’s a part of Kerala’s rich culinary tradition. It is nourishing, light on the stomach, and perfectly paired with the simplicity of steamed rice. Enjoy the wholesome goodness of this delightful Kerala curry that promises comfort and authenticity in every bite!

Enjoy your Kerala-style White Pumpkin Mor Kuzhambu with a satisfying meal that will take you on a flavorful journey to the heart of Kerala’s kitchen!