Mor Kozhambu was a staple in my mother’s kitchen…guess it was because all of us devoured it with glee consistently! Especially with Pooshnikai (White pumpkin/Ash gourd) that seemed to melt into the yogurt and spices and coconut, it was truly irresistible! It was such a favorite for me that everyone joked about how I ate yogurt curry with yogurt rice! For those of you who love this ‘petha’ vegetable, make this curry and you’ll see what I mean!
White pumpkin, Coriander seeds, Cumin seeds, Tur Dal, Freshly grated coconut, green chilies, 2-3 day old tangy yogurt, Mustard seeds, Turmeric powder, Coconut Curry leaves.
- Soak 3 tbsp coriander seeds, 1.5 tbsp cumin seeds, and 2 tbsp tur dal in hot water for half hour in a small bowl.
- After half hour, drain off the water and add the soaked ingredients to the blender. Add 4 green chilies, 3/4 cup freshly grated coconut, salt to taste and 2 cups of thick tangy yogurt. Blend to a fine paste and keep aside.
- Cut the white pumpkin and get rid of all the seeds and the rind/thickish green skin. Cut up the pumpkin into big rectangular chunks.
- Heat a cup of water in a pan and add the pumpkin.
- Add 1/4 tsp of turmeric powder.
- Cook till the pumpkin is al dente and not mushy.
- Add the ground coconut paste to the pumpkin and mix well. Add a little water to make it to pouring consistency.
- Cook on gentle heat till everything comes together and stir continuously. Do not overheat on high flame, the yogurt will start to separate.
- Heat 1 tbsp of coconut oil and add 2 tsps of mustard seeds to it. When the seeds start to splutter, add curry leaves and turn off the heat. Saute lightly and add to the yogurt curry, i.e. Mor Kozhambu. Mix well.
- To serve: Pour over hot rice and serve immediately with a side of fried potatoes and kosamiri!