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White Pumpkin Morkuzhambu

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Total Time:
1.75 hours
Serves:3
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: easy

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5

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

  • 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.