Monday, September 26, 2011

Poosanikkai Morkulazhambhu / Pumpkin Morkulazhambhu

For this morkulazhambhu, I used white pumpkin. You can also use Lady's finger for this recipe.

Ingredients:

Pumpkin - 1 cup - Remove the skin and chop into cubes

Curd/Buttermilk - 2 cups

To temper:

Coconut Oil - 3 tbsp (preferred)

Mustard seeds - 1/2 tsp

Red chillies - 3

Curry leaves - few

Soak for 1/2 - 1 hr:

Tuvar dhal - 2 tbsp

And grind with:

Dry fried green chillies - 3

Jeera - 1 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Salt

Method:

1. Heat oil and temper.

2. Pour in the grounded miture and fry for few minutes.

3. In the meantime, separately cook pumpkins till soft.

4. Mi the boiled pumpkins.

5. Simmer and boil for few minutes, adding salt.

6. Remove and cool.

7. Now add buttermilk and serve.




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