White Pumpkin Morkuzhambu

Recipe by
Total Time:
1.75 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 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.