Mor Kozhambu

Ingredients

• 2 cups yogurt
• 200 grams white pumpkin peeled and cut into cubes
• 1 tablespoon split pigeon pea (toor dal/arhar dal), soaked
• 1 tablespoon split Bengal gram (chana dal), soaked
• 1 tablespoon coriander seeds, soaked
• 1 1/2 tablespoons rice, soaked
• 25-30 black peppercorns
• 1/2 teaspoon cumin seeds
• 2-3 green chillies
• 1 inch piece ginger, chopped
• 4 tablespoons scraped fresh coconut
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2-3 tablespoons oil
• 1/4 teaspoon mustard seeds
• 1 dried red chilli, broken
• 4-6 curry leaves
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Grind together tuvar dal, chana dal, coriander seeds, rice, black peppercorns, cumin seeds, 1 green chilli, ginger and coconut with a little water.
2. Whisk together yogurt, turmeric powder, salt and ground masala well in a bowl.
3. Heat oil in a non-stick pan and add mustard seeds. When they splutter add red chilli, remaining green chillies, curry leaves and sauté.
4. Add white pumpkin and sauté. Add 1 cup water and cook till the pumpkin is done.
5. Add yogurt mixture and mix well. Add salt. When it comes to a boil, simmer on a low heat for 2-3 minutes.
6. Garnish with coriander leaves and serve hot.

Nutrition Info