White pumpkin yoghurt curry or poosanikai mor kuzhambu

July 12, 2013   Curries/Sambars   Print Friendly and PDF  

White pumpkin yoghurt curry is a mildly spiced yogurt gravy and is best served with steamed rice.  Ashgourd or white pumpkin has many medicinal and nutritional properties and is one of the healthy vegetables.  White pumpkin is low on calories but high in water content and is ideal for weight watchers. It helps relieve frequent colds and aids digestion. White pumpkin yoghurt curry is a traditional south indian recipe using ashgourd and yoghurt.

Ingredients

  • White pumpkin /ashgourd/poosanikai - 1/2 cup (chopped into medium pieces)
  • Sour curd/yoghurt - 3 cups (whisked well)
  • Turmeric powder - 1/4 teaspoon
  • Salt to taste
  • FOR THE PASTE
  • Coriander seeds - 1 teaspoon
  • Raw rice - 1 teaspoon
  • Bengal gram/Chana dal - 2 teaspoons
  • Green chillies - 2
  • Cumin seeds - 1/2 teaspoon
  • Peeled ginger - 1 inch small piece
  • Cashew nuts - 5 to 6 (optional)
  • Grated coconut - 1/4 cup
  • FOR SEASONING
  • Oil - 2 teaspoons
  • Mustard seeds - 1/2 teaspoon
  • Urad dal - 1/2 teaspoon
  • Whole red chillies - 2
  • 4 to 5 curry leaves
  • A pinch of asafoetida

Method

Step 1

HOW TO MAKE WHITE PUMPKIN YOGHURT CURRY OR POOSANIKAI MOR KUZHAMBU Boil the white pumpkin pieces alongwith turmeric powder and sufficient water till tender and set aside.

Step 2

Heat 1 teaspoon of oil in a pan. Add coriander seeds, raw rice, bengal gram, green chillies, ginger, cumin seeds and cashew nuts. Saute for a while till the seeds turn light brown. Add grated coconut and fry for few seconds. Remove from heat. Grind the mixture with little water to make a smooth paste and keep aside.

Step 3

Heat another 1 teaspoon of oil in the same pan. Add asafoetida and mustard seeds. After the seeds crackle, add urad dal, whole red chillies and saute untli the dals turn golden brown.

Step 4

Add the ground paste and curry leaves and cook well on a low flame, until the raw flavour goes.

Step 5

Add beaten curd, turmeric powder, salt and boiled pumpkin pieces and mix together. Cook on a low flame till the curry becomes frothy. When the bubbles start appearing, switch off the flame.

Step 6

Serve white pumpkin yoghurt curry or poosanikai mor kuzhambu hot with white rice.

Related Recipes