Pumpkin-Morekuzhambu

#PumpkinMorekuzhambu  [ #PoosanikkaiMorekuzhambu ] : #WhitePumpkin or commonly #Pumpkin is called #Poosanikkai in Tamil. Tasty Koottu, spicy sambar and marvelous #morekuzhambu can be prepared using pumpkin.
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
150 gms	Pumpkin, cut into 1 in. cubes
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.

Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Note :

• After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

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Vadai Morekuzhambu	vendakkai Morekuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

Pumpkin Pancake

#PumpkinPancake #ParangikaiAdai : This is prepared with tender yellow Pumpkin. Yellow pumkin is called sigappu poosani or #parangikai. It is watery vegetables and gets cooked quickly. This pancake - adai is an instant method done with whole wheat flour, gram flour and buckwheat flour.
Now to the preparation.
Can make 4 pancakes.

Ingredients for Batter :
1/2 cup                             Whole wheat flour
1/2 cup                             Besam [ gram flour ]
1 1/2 Tbsp                        Buckwheat flour
1/4 cup                             Rice flour
1/4 Tsp                             Asafoetida powder
1/2 Tsp                             Red chilly powder
1/4 cup                             Curd
3/4 Tsp                             Salt

Ingredients added to batter :
1 Tsp                                Cumin seeds
1/4 Tsp                             Carom seeds [ Ajwain - Omam ]
15                                     Curry leaves, nicely chopped
1 small size                        Onion, finely chop
1 cup                                Yellow Pumpkin nicely chopped
1/4 cup                             Coriander leaves nicely chopped
Oil to make adai.

Method :
Take all the ingredients for batter in a wide mouthed vessel.
Mix well by adding a cup of water and prepare a slightly thick batter just like idly batter.
Now add curry leaves, cumin seeds and carom seeds. Mix well.

Then add chopped yellow pumpkin [ parangikai ] and coriander leaves.



Keep a tawa on a stove over a medium flame.
Spread oil over the tawa.
Now place 2 ladle full of batter and spread using the back of the ladle.
Sprinkle oil along the rims of the adai and also over it.

Close with a lid.
When the adai turns to golden color along the rim flip the side to cook.

When both sides are done then transfer on to a plate.


Serve with Ginger chutney or coconut chutney or any chutney of your choice.
Served here with tomato sauce.

Note :
Besan [ Gram flour ] can be replaced with Green gram flour.
Spinach or drum stick leaves or bottle gourd [ lauki ] can also be used instead of yellow pumpkin.

Other recipes you may like to try

Kodi Pasalai Adai	Vazhaipoo spinach	Pesarattu	Arisi Roti
Kezhvaragu Adai	Amaranth Adai