Mor Kozhambu

Ingredients:
White pumpkin - 2 cups (cut into cubes)
Yogurt - 1 1/2 cup
Turmeric - 2 pinch
Salt

Grind into paste:
Rice - 3 tsp
Grated coconut - 4 tsp
Cumin seeds - 1 tsp
Green chilli - 2 (big)
Ginger -1 inch (peel the skin)

Seasoning:
Mustard seeds
Curry leaves
Asafoetida
Whole dried red chilli - 1 (optional)

Method:
Soak rice, cumin seeds in a small bowl for 1 hour.
Cook the white pumpkin with salt and turmeric powder (seperately).
Whisk the curd with little salt in blender.
Grind the soaked rice, cumin seeds withgrated coconut, ginger and green chilli into nice paste.
In a pan add the whisked curd, cooked white pumpkin, and the paste.
Stir and Keep it in low heat.
When foam comes up remove from stove.
In a small kadai add oil, mustard seeds, curry leaves, and asfoetida .
When mustard seeds starts to crackle add the whole red chilli (optional).
Mix this with mor kozhambu.

Posted in: Kuzhambu, Veg