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Mor Kozhambu / Buttermilk Curry

Mor Kozhambu / Buttermilk Curry

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20

Ingredients

Serves 4

  • White Pumpkin 500 gms

  • Butter Milk 1/2 cups

  • Curd 1/2 cups

  • Water 1 cups

  • turmeric powder 1/4 tsp

  • Coconut,grated 3/4 cups

  • Cumin Seeds 1/2 tsp

  • Ginger Piece 1/2 inch

  • Green chili(large) 1 nos

  • mustard 1/2 tsp

  • Asafoetida 1/2 tsp

  • Dry Red Chili 2 nos

  • Curry Leaves 10 nos

  • Coriander chopped 1 tbsp

  • oil 2 tbsp

  • Salt as required 1/4 tsp

Directions

  • 01

    Prepare white pumpkin :Remove the seeded flesh and then peal the outer skin .Now cut it into 1 inch of 1/2 inch Thickness .

  • 02

    To a vessel add the pumpkin and add immersable amount of water + 1 cup.Let it boil to cook soft.Once cooked add turmeric powder and salt then mix well.

  • 03

    Meanwhile to a food processor add grated coconut , cumin seeds , ginger and green chilli.Grind to smooth paste .Add buttermilk to finish and then add curd and blend to mix.

  • 04

    Now add this to the cooked white pumpkin.

  • 05

    Tempering -To a hot pan add oil , once hot add mustard.Let it splutter , then add asafoetida , dry red chilli and curry leaves.Now add this to the pumpkin cooked .Let it boil for 1 minute.Then transfer to a serving bowl .Add coriander leaves and serve.

  • 06

    Serve with Plain white rice.Any deep fry will go tasty with this.

  • 07

    The pumpkin is nicely soaked in the flavoured buttermilk and it's yummy delicious to have it .

  • 08

    The juicy pumpkin is so tasty with the amazing flavor for this summer afternoon.

Review

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