Pumpkin More Kozhambu

Pumpkin cooked in andhra style. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Pumpkin , Yogurt
Cuisine Andhra
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Pumpkin More Kozhambu

  • 1 cup Pumpkin cut into batons
  • 2 cups Yogurt
  • to taste Salt
  • 4 Green chillies
  • 1/2 teaspoon Coriander seeds
  • 1/4 teaspoon Cumin seeds
  • 1/2 teaspoon Toor dal
  • 1 teaspoon Split Bengal gram (chana dal)
  • 1 teaspoon Rice
  • 1/2 cup Coconut scraped
  • 20 Curry leaves
  • 1/4 cup Fresh coconut
  • 4 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 2 Whole dry red chillies
  • 1/4 teaspoon Carom seeds (ajwain)
  • 1/4 teaspoon Fenugreek seeds (methi dana)


  1. Parboil the pumpkin batons with little salt, drain and reserve. Soak the dals and rice for about 5 minutes. Grind to a smooth paste with the green chillies, jeera, coriander seeds, coconut and half the quantity of curry leaves. Wash and chop the fresh coriander.
  2. Churn the yogurt with 200 ml. water. Add salt and whisk the ground paste into it thoroughly. Heat a vessel, add the yogurt mixture, stirring continuously and bring to boil. Reduce the heat, add finely chopped coriander, remaining curry leaves and simmer till it thickens.
  3. Add the cooked pumpkin in the end. Heat oil and temper with mustard seeds, red chillies and ajwain. Pour the tempering over the yogurt curry and cover.
  4. TIP: Use slightly soured yogurt to get a tasty and tangy curry. Ajwain not only enhances the flavor of this preparation but also aids in easy digestion.

Nutrition Info

Calories 142
Protein 5
Fat 9