White pumpkin mor kuzhambu ( southindian kadhi)

Morkuzhumbu  basically means a yogurt based sambhar  ie kadhi. Kadhi is a stAple in most states. The base is yogurt / Dahi and  besan/ gram flour . Every state has a different way of making it but the resultant is always a simple comfort food.

Ingredients :

  • 2 cups medium sized chopped white pumpkin
  • 4 tbsp heaped fresh grated coconut
  • 2 tbsp chana dal ( soaked in warm water) or
  •   2 tbsp gram flour
  • 2 cups yogurt/ curd/ dahi ( can use vegan curd here mine is yogurt made from A2 milk
  • 2 tsp jeera/ cumin
  • 3 green chilly
  • 4/5 curry leaves
  • 1/2 tsp fenugreek seeds/ methi
  • 2 tsp oil
  • 1 tsp mustard seeds
  • Salt

How to make:

  1. Boil the chopped pumpkin in 2 cups water with salt and 1/2 tsp turmeric
  2. Take a tsp oil and roast the methi seeds till it just changes colour
  3. Grind the methi seeds, coconut,jeera, green chilly and soaked chanadal / gram flour. Use little water to make a smooth paste.
  4. Add this paste to the boiled white pumpkin. Check salt . Once it comes to a boil, switch off the flame.
  5. Whisk the dahi with a cup of water and add it to the pumpkin off the flame. Mix well.
  6. Temper mustard seeds and curry leaves in oil and pour over the morkuzhumbu/ kadhi
  7. Serve hot with rice.



Tags: No tags

Add a Comment

Required fields are marked *