Mor Kozhambu / Buttermilk Curry

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

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.

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.

Now add this to the cooked white pumpkin.

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.

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

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

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