White Pumpkin Moru Curry / Vellai Poosanikai Mor Kuzhambu / Yogurt Curry / Butter-Milk Curry Kerala Recipe

வெள்ளை பூசணிக்காய் மோர் குழம்பு

Ingredients :

Curd - 1 and 1/2 cup (beaten) White Pumpkin - 1 cup (chop into 1") Red Chili Powder - 1/2 tsp Water - 1 cup Salt to taste. To Grind into Paste : Coconut - 3 tbsp Green Chili - 3 to 4 nos Rice - 2 tsp (soaked for 1 hour) Cumin Seeds - 1/2 tsp. To Temper : Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Dry Red Chili - 3 nos Fenu Greek - 1/4 tsp Asafoetida - 1/4 tsp Curry Leaves - 2 stks Oil - 2 tsp.

Method :

Steps To Make White Pumpkin Moru Curry : In a cooking utensil, cook the white pumpkin with red chili powder, turmeric powder, water and required salt for 5 to 10mins until full cook. (shown in above image)

Meanwhile grind the mentioned ingredients into fine paste with required water. (shown in above image)

Then add the ground paste into pumpkin, mix well, reduce the flame into medium and cook for 2 to 3mins until raw smell leaves. (shown in above image)

Then turn flame into simmer, add beaten curd, stir well and cook for half a minute and remove from the flame. (shown in above image)

Now in a separate kadai / frying pan, temper mentioned ingredients, mix with curry and ready to serve. (shown in above image)

Serving Suggestion : Serve hot with Elephant Yam Fry / Senai Kizhangu Varuval