To start making White Pumpkin Mor Kuzhambu, we have to first prepare dinner the pumpkin.
Stress prepare dinner the white pumpkin with little water in a strain cooker for two whistles and launch the strain instantly by working the cooker underneath chilly water. Maintain apart.
In the meantime, whisk curd with water in a bowl till the its easy. Guarantee that there are not any lumps within the curd.
Subsequent, add grated coconut, inexperienced chilli, black pepper powder in a mixer grinder and grind it to a easy paste with just a little water. Your Kuzhambu paste is prepared.
Switch this kuzhambu paste to the curd and blend nicely. As soon as it’s blended correctly, add in turmeric powder, cooked white pumpkin, salt and blend the whole lot nicely.
Place this combination on low warmth in a saucepan and permit the combination to grow to be heat. You’ll discover a lightweight froth across the edges of the vessel. Don’t let the combination boil, the curd will cut up on excessive warmth.
Flip off the flame the second you see froth. The subsequent step is to mood the kuzhambu.
In a tempering pan/tadka pan, add one teaspoon of coconut oil. As soon as the oil is sizzling, add mustard seeds and fenugreek seeds,
As soon as the mustard seeds begins to crackle, add the curry leaves, dry crimson chilli and provides it a combination.
Flip off the flame and add this tempering to the Mor Kuzhambu. Your Mor Kuzhambu is able to be served.
Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a easy weekday lunch.
