Mor Kozhambu

This dish is probably one of the few that took long for me to learn mainly coz' I never used to like it for a long time. All of us have some dislikes and this was one amongst a very few of my 'NO' items. But eventually it has fallen into the menu to my liking and that's when I started making it and thoroughly enjoyed eating it. So another note here....remember even if you don't like something, maybe if you end up making it from scratch all by yourself, you will know the effort that goes into it and positively start liking it.


You need

Yogurt - 1 cup

White Pumpkin - 1/2 cup (diced)

Turmeric - 1/2 teaspoon

Coconut - 1/2 cup

Corainder seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Red chilly - 1

Toor dal - 1 teaspoon

Salt

Mustard seeds - 1teaspoon

Curry leaves

Coriander leaves (chopped)

Asafoetida - A pinch

Method

• In a vessel, boil the white pumpkin.
• Soak the toor dal in water for 15 minutes
• Blend together coconut, coriander seeds, cumin seeds, red chilly and toor dal into a fine paste with needed water.
• When the white pumpkin is almost cooked, add the coconut paste to the pumpkin and mix well.
• Add turmeric, Salt and Asofoetida and cook well, mixing in between.
• Add the yogurt to the above and switch off.
• In a separate pan take oil, splutter mustard seeds and curry leaves and pour over Mor kozhambu.
• Garnish with coriander leaves and serve