Majjige Huli/ White Pumpkin Morucurry/ Vellai Poosanikkai Morkuzhambu
This is a traditional Indian curry in which white pumpkin/ vellai poosanikkai/ Thadiyangai is cooked in a tangy buttermilk curry. It is commonly made in Karnataka, Kerala and Tamil cuisine with little variations. Whener I have sour curd left over in fridge I prepare this Moru curry. Try this Majjige Huli/ White Pumpkin Moru curry/ Vellai Poosanikkai Morkuzhambu with hot steamed rice.
- 1 cup Whitepumpkin Skin removed and Cut into cubes
- 2 tsp oil
- 1 tsp mustard seeds
- 1 Red chilly
- 1/4 tsp Turmeric powder
- 1 cup Curd preferably sour curd
- Curry leaves
- 1/2 cup coconut
- 3 Green chillies
- 1/2 tsp Cumin seeds
- 2 Garlic
Cook cubed pumpkin adding turmeric powder and little water. Cook till it turns soft.
Grind all the mentioned ingredients to a paste.
In a pot mix the paste and the cooked pumpkin. Add curd , salt and sufficient water (nearly 1 cup). Cook till it starts developing a froth. Do not let it boil.
In a kadai heat oil, splutter mustard seeds. Add chilly and curry leaves. Add this to the curry.
Serve this tasty moru curry with hot rice.