To start preparing the white pumpkin Mor Kuzhambu, we must first cook the pumpkin.
Pressure cook the white pumpkin with a little water in a pressure cooker for 2 whistles and immediately release the pressure by sliding the stove under cold water. Keep aside.
In the meantime, beat the curd with water in a bowl until it is smooth. Make sure there are no lumps in the curd.
Then, add grated coconut, green chilli pepper, black pepper powder in a grinder and grinding it in a smooth pasta with a little water. Your Kuzhambu pasta is ready.
Transfer this Kuzhambu pasta to the curd and mix well. Once it is mixed correctly, add the turmeric powder, the cooked white pumpkin, the salt and mix everything well.
Put this mixture over low heat in a saucepan and let the mixture warms up. You will notice a light foam around the edges of the ship. Do not let the mixture boils, the curd will divide over high heat.
Turn off the flame when you see foam. The next step is to mitigate the Kuzhambu.
In a Tadka pan/pan, add a teaspoon of coconut oil. Once the oil is hot, add mustard seeds and hay seeds,
Once the mustard seeds begin to burst, add the curry leaves, the dry red chili pepper and give them a mix.
Turn off the flame and add this temperament to the Mor Kuzhambu. Your Mor Kuzhambu is ready to be served.
Serve Mor Kuzhambu with steam rice and Menthia Keerai Paruppu use for a simple lunch on weekdays.
