Poosanikkai Morkuzhambu (White Pumpkin Curd Curry)

 

           Hey guys! Presenting you all the most heavenly tasting Poosanikkai Morkuzhambu. It's a yougurt based curry with some added spices, which is very light and soothing. This curry is a classic Kerala dish and it is so simple to make. And the white pumpkin that we use in this curry is so rich in water content and it's very good for easy digestion. It is low in calories and high in vitamins A, B6, C and E. So it's important to add this vegetable in your diet on a regular basis. This dish is so refreshing and soothing to the stomach during hot summer. And it goes well with hot rice and chappathi as well. Now let's move on to the recipe.

INGREDIENTS:

*White pumpkin- one quarter of a pumpkin

*Curd- 3 cups

(Curd should be little sour)

*Corinder seeds- 2 tbspns

*Jeera- 1 tbspn

*Channa Dhal- 1 tbspn

*Rice- 1 tbspn

*Green chilly- 2

*Curry leaves- Two full strands

*Coconut- 1/3 cup freshly grated 

*Turmeric powder- 2 tspns

*Hing- 1/2 tspn

*Tomato- Half of a large tomato chopped

*Mustard seeds and jeera - 2 tspns for tempering

*Dry red chilli- 5

*Coriander leaves- one handfull chopped

*Salt- as per your taste

*Coconut oil- 3 tbspns

PROCEDURE:

STEP 1:(Boiling the vegetable)

*Peel of the skin and cut the pumpkin into small cubes.

*Add them to a pan with some salt, 1 tspn turmeric powder , little water and boil them until it gets cooked. It approximately takes 10 minutes to cook the pumpkin on a medium-high flame.

STEP 2:(Making the Curry paste)

*Heat a pan and dry roast coriander seeds, jeera, rice and channa dhal on a medium flame.

*Once u get a nice aroma transfer the ingredients to a mixer jar and add the fresh coconut , curry leaves and green chilli to it .

*Add little water and grind them into a fine paste. Now the Curry paste is ready.

STEP 3:(Making the Curry)

*Heat a pan, add 2 tbspns of coconut oil. 

*Once the oil is hot add mustard seeds, jeera and let them splutter.

*Now add hing, dry red chilli and fry them.

*Add the chopped tomatoes and few fresh curry leaves and saute it until the tomatoes turn mushy.

*Once the tomatoes are nice and mushy add turmeric powder and give it a stir.

*Its time to add the Curry paste now. Add the Curry paste and mix it will with the tomatoes for a minute. Do not let it burn.

*Add one cup of water and let it boil for about 5 minutes on a medium-high flame. You will see the Curry starting to thicken, as we added channa dhal and rice in the Curry paste.

*Once you see it thickening, add the boiled pumpkins and gently stir the curry without breaking the pumpkins.

*Add required salt and let the curry boil for another 5 minutes on medium flame and turn of the heat.

*In a separate bowl wisk the curd well without any lumps.

*Now add the curd to the curry and give it a good stir, so that the curd gets mixed in well.(Give it a taste and if you feel the curry is very sour, you can add a pinch of sugar to balance it)

*Add the chopped coriander and 1 tbspn of fresh Coconut oil for an extra flavour.

*Now the most flavourful Morkuzhambu is ready. The hot rice with Morkuzhambu goes well with Potato fry, Vazhaikaai fry( Green Plantain fry), Senaikizhangu fry (Elephant yam) or even any Non-veg sides. Serve it with hot rice and any sides of your choice and enjoy !!!