White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
A vegetarian Kerala Recipes recipe with -/2 curd (dahi / yogurt) - thick, fresh coconut, vellai poosanikai (ash gourd/white pumpkin) - cubed. Ready in 35 min, serves 2.
Curated byAditya Nair🇮🇳
Instructions
19 steps- 1
To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin
- 2
Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water
water(1/3 cup) - 3
Keep aside
- 4
Meanwhile, whisk curd with water in a bowl until the its smooth
-/2 curd (dahi / yogurt) - thick(1 cups)water(1/3 cup) - 5
Make sure that there are no lumps in the curd
-/2 curd (dahi / yogurt) - thick(1 cups) - 6
Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water
fresh coconut(1/2 cup)green chilli(4)black pepper powder(1/4 teaspoon)water(1/3 cup)turmeric powder (haldi)(1/4 teaspoon)coconut oil(1 teaspoon)dry red chilli(1) - 7
Your Kuzhambu paste is ready
salt - as per your taste - 8
Transfer this kuzhambu paste to the curd and mix well
-/2 curd (dahi / yogurt) - thick(1 cups) - 9
Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well
black pepper powder(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - as per your taste - 10
Place this mixture on low heat in a saucepan and allow the mixture to become warm
- 11
You will notice a light froth around the edges of the vessel
- 12
Do not let the mixture boil, the curd will split on high heat
-/2 curd (dahi / yogurt) - thick(1 cups) - 13
Turn off the flame the moment you see froth
- 14
The next step is to temper the kuzhambu
- 15
In a tempering pan/tadka pan, add one teaspoon of coconut oil
fresh coconut(1/2 cup)coconut oil(1 teaspoon) - 16
Once the oil is hot, add mustard seeds and fenugreek seeds, Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix
green chilli(4)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 17
Turn off the flame and add this tempering to the Mor Kuzhambu
- 18
Your Mor Kuzhambu is ready to be served
salt - as per your taste - 19
Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch
Rate this recipe
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White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry
A vegetarian Kerala Recipes recipe with -/2 curd (dahi / yogurt) - thick, fresh coconut, vellai poosanikai (ash gourd/white pumpkin) - cubed. Ready in 35 min, serves 2.
Curated byAditya Nair🇮🇳
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Directions
19 steps- 1
To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin
- 2
Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water
water(1/3 cup) - 3
Keep aside
- 4
Meanwhile, whisk curd with water in a bowl until the its smooth
-/2 curd (dahi / yogurt) - thick(1 cups)water(1/3 cup) - 5
Make sure that there are no lumps in the curd
-/2 curd (dahi / yogurt) - thick(1 cups) - 6
Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water
fresh coconut(1/2 cup)green chilli(4)black pepper powder(1/4 teaspoon)water(1/3 cup)turmeric powder (haldi)(1/4 teaspoon)coconut oil(1 teaspoon)dry red chilli(1) - 7
Your Kuzhambu paste is ready
salt - as per your taste - 8
Transfer this kuzhambu paste to the curd and mix well
-/2 curd (dahi / yogurt) - thick(1 cups) - 9
Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well
black pepper powder(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - as per your taste - 10
Place this mixture on low heat in a saucepan and allow the mixture to become warm
- 11
You will notice a light froth around the edges of the vessel
- 12
Do not let the mixture boil, the curd will split on high heat
-/2 curd (dahi / yogurt) - thick(1 cups) - 13
Turn off the flame the moment you see froth
- 14
The next step is to temper the kuzhambu
- 15
In a tempering pan/tadka pan, add one teaspoon of coconut oil
fresh coconut(1/2 cup)coconut oil(1 teaspoon) - 16
Once the oil is hot, add mustard seeds and fenugreek seeds, Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix
green chilli(4)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 17
Turn off the flame and add this tempering to the Mor Kuzhambu
- 18
Your Mor Kuzhambu is ready to be served
salt - as per your taste - 19
Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch
Rate this recipe
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