Ingredients

• 1/4 cup - ash gourd/white pumpkin
• 1 cup - curd/yoghurt
• 1 tbsp - black gram dal
• 1 tbsp - Bengal gram dal
• 1 tbsp - red gram dal
• 1 tbsp - rice
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds
• small quantity -curry leaves
• small quantity-grated/shredded coconut
• small quantity -ginger
• 1 pinch-turmeric powder
• 1 pinch-asafoetida
• 2 - green chilli
• small quantity -coriander leaves
• oil
• salt

How to Make White Pumpkin Morkuzhambu

• Wash and soak red gram dal, Bengal gram dal and rice in water for 1 hour. Grind it to a paste.
• Grind coconut, cumin seeds and green chillies to a paste.
• Make ginger paste, wash and cut white pumpkin into small cubes.
• Keep other ingredients ready.
• Heat oil in a pan/kadai, add asafoetida, cumin seeds, ginger, black gram dal, and curry leaves.
• Add the dal paste, a little turmeric powder and salt.
• Now add ground coconut paste and pumpkin.
• Keep stirring. Finally add yoghurt.
• After adding yoghurt it should not be allowed to boil for more than 5 minutes.
• Finally add chopped coriander leaves.
• It can be served along with white rice.