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Mor Kuzhambu

Mor Kuzhambu | Majjige huli

Mor Kuzhambu or Majjige huli is a delicious and comforting curry which can be served along with steamed rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin (Jeera)
  • 1/4 tsp Turmeric Powder
  • 1 cup Pumpkin pieces cut into cubes
  • 1 cup Water for cooking Pumpkin
  • Salt to taste
  • 1 cup Whisked Curd or Butter Milk

For Grinding

  • 1 tsp Raw rice
  • 1 tsp Chana dal
  • 2 tsp Coriander Seeds
  • 1 tsp Cumin (Jeera)
  • 3/4 cup Grated Coconut
  • Small piece of Ginger
  • 1 Green Chilli Adjust the spice as per your taste
  • 1/2 tsp Turmeric powder
  • Water for soaking & grinding

Instructions
 

  • Firstly, soak the spices for 30 minutes in water. (1 tsp Raw rice, 1 tsp chana dal, 2 tsp coriander leaves, 1 tsp cumin soak these in 1/4 cup of water for 30 minutes)
  • In a large kadai, add 2 tsp oil and heat it.
  • Once the oil is heated, add mustard, cumin, turmeric powder.
  • Once they starts to splutter, put 1 cup of Pumpkin cubes. You can cut the pumpkin in desired size.
  • Saute it for about 30 seconds.
  • Then add 1 cup of water.
  • Cover with the lid and cook for 5 minutes.
  • Meanwhile, prepare the coconut paste. Take 3/4 cup of grated coconut.
  • Add small piece of ginger, 1 green chilli (you can adjust the spice based on your taste).
  • Then add 1/2 tsp turmeric powder.
  • Also add the soaked spices.
  • Add the required water and grind it into a smooth paste.
  • Once the pumpkins are almost cooked, add the ground coconut paste.
  • Add salt to taste.
  • Let it simmer for 3 to 4 minutes.
  • After 3 to 4 minutes, curry starts to thicken.
  • Add 1 cup whisked curd. (note: use sour curd for this to get the authentic taste)
  • Switch off the flame, otherwise curd starts to get curdled.
  • Mix well and serve with hot steamed rice.

Video

Notes

HOW TO MAKE MOR KUZHAMBU | MAJJIGE HULI WITH STEP BY STEP PHOTOS: 

  1. Firstly, soak the spices for 30 minutes in water. (1 tsp Raw rice, 1 tsp chana dal, 2 tsp coriander leaves, 1 tsp cumin soak these in 1/4 cup of water for 30 minutes)Mor Kuzhambu
  2. In a large kadai, add 2 tsp oil and heat it.Mor Kuzhambu
  3. Once the oil is heated, add mustard, cumin, turmeric powder.Majjige Huli
  4. Once they starts to splutter, put 1 cup of Pumpkin cubes. You can cut the pumpkin in desired size.Mor Kuzhambu
  5. Saute it for about 30 seconds.
    Mor Kuzhambu
  6. Then add 1 cup of water.
  7. Cover with the lid and cook for 5 minutes.Mor Kuzhambu
  8. Meanwhile, prepare the coconut paste. Take 3/4 cup of grated coconut. Mor Kuzhambu
  9. Add small piece of ginger, 1 green chilli (you can adjust the spice based on your taste).Mor Kuzhambu
  10. Then add 1/2 tsp turmeric powder.Majjige Huli
  11. Also add the soaked spices.Mor Kuzhambu
  12. Add the required water and grind it into a smooth paste.Mor Kuzhambu
  13. Once the pumpkins are almost cooked, add the ground coconut paste.Mor Kuzhambu
  14. Add salt to taste.Majjige Huli
  15. Let it simmer for 3 to 4 minutes.Mor Kuzhambu
  16. After 3 to 4 minutes, curry starts to thicken.Majjige Huli
  17. Add 1 cup whisked curd. (note: use sour curd for this to get the authentic taste)Majjige Huli
  18. Switch off the flame, otherwise curd starts to get curdled.Mor Kuzhambu
  19. Mix well and serve with hot steamed rice.Mor Kuzhambu
Keyword Majjige huli, Mor Kulambu, Mor Kuzhambu, Pumpkin Mor Kuzhambu