Kozhambu may be tamarind or yoghurt based – this dish is prepared with yoghurt or buttermilk as the main ingredient and the vegetable used is White Pumpkin.
Pumpkins are available in a wide range of white, yellow, and orange colours, are excellent in nutritional value. The white pumpkin is rich in Vitamin A and Protective Antioxidants. It cooks fast and a sweet popular delicacy called halwa is made with it, which is served at weddings as well!!!Juice made out of White Pumpkin is considered to reduce cholesterol levels too!!!!
Ingredients to make 6 serves
2 Tbs Coriander Seeds
1 Tsp. Cumin Seeds
1 Tsp Black Peppercorn
1-2 Green Chilli
½ inch piece Ginger
¼ Tsp Mustard Seeds
1 Tbs Channa Dal
1Tbs. Rice
¼ Cup Water
20 Medium Size 2 inch pieces White Pumpkin (chopped lengthwise)
1½ Cup Buttermilk or Yoghurt
2 Tbs Sour Cream (optional)
½ Cup Water
6-8 Tbs Freshly Grated Coconut
1-2 Tsp. Salt
For Seasoning
1 Tbs Oil
1 Tsp. Mustard Seeds
Few Curry Leaves
½ Tsp Ajwain (Omam – optional)
White Pumpkin Mor Kozhambu
Preparation
Soak the coriander seeds, cumin seeds, black peppercorn, chillies, ginger, mustard seeds, channa dal and rice in quarter cup of water for about an hour.
Grind the above to a soft semi solid mixture with the freshly grated coconut.
Whip the buttermilk or yoghurt, salt and sour cream with half cup of water in the mixie and add it to the ground mixture
In the meantime, cook the sliced white pumpkin in a cup of water in a medium sized cooking pot
Cover it with a lid and let it boil for 10-15 minutes until it is tender and cooked.
Add the above ground buttermilk mixture into the cooked vegetable
Bring the Kozhambu to the boil on a low flame and turn the heat off immediately
Heat the tablespoon of oil in a flat pan and add the mustard seeds
When the seeds crackle, add the Ajwain and pour in into the Kozhambu
Note: My preference is to use only one green chilli – Using Ajwain in the seasoning enhances the flavour of the dish – A pinch of turmeric powder may also be used when the kozhambu is being cooked.
Garnish it with curry leaves and it is ready to be served.
Tastes great with Cabbage, Choko, Beans, Capsicum Parupusili