White Pumpkin Mor Kuzhambu - Kerala Style White Pumpkin Curry

Step 1: To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin

Step 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

Step 3: Keep aside

Step 4: Meanwhile, whisk curd with water in a bowl until the its smooth

Step 5: Make sure that there are no lumps in the curd

Step 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

Step 7: Your Kuzhambu paste is ready

Step 8: Transfer this kuzhambu paste to the curd and mix well

Step 9: Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well

Step 10: Place this mixture on low heat in a saucepan and allow the mixture to become warm

Step 11: You will notice a light froth around the edges of the vessel

Step 12: Do not let the mixture boil, the curd will split on high heat

Step 13: Turn off the flame the moment you see froth

Step 14: The next step is to temper the kuzhambu

Step 15: In a tempering pan/tadka pan, add one teaspoon of coconut oil

Step 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

Step 17: Turn off the flame and add this tempering to the Mor Kuzhambu

Step 18: Your Mor Kuzhambu is ready to be served

Step 19: Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch