Mor Kozhambu / Buttermilk Curry

Ingredients :

White pumpkin - 500 gms
Buttermilk - 1 /2 cup
Curd - 1/2 cup
Water - 1 cup
Turmeric powder - 1/4 tsp
Coconut grated - 3/4 cup
Cumin seeds - 1/2 tsp
Ginger - 1/2 inch piece
Green chilli - 1 ( large )
Mustard - 1/2 tsp
Asafoetida - 1/2 tsp
Dry red chilli - 2
Curry leaves - 10 no's
Coriander chopped - 1 tbsp

Oil - 2 tbsp

Salt - as required

Preparation :

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 .

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.