Poosanikai Morkozhambu / White Pumpkin Yogurt Gravy

White Pumpkin Yogurt Gravy / Poosanikai Morkozhambu

White Pumpkin Yogurt Gravy / Poosanikai Morkozhambu

Morkozhambu is a very common dish made in the South of India. When I saw the picture of a mouth watering morkozhambu in Sala’s VeggieBelly website, I really wanted to recreate the same quality of picture.  But, I don’t think I achieved it, but still, the dish itself turned up very tasty. Do try and let me know.

This is one dish, I still make looking at my Mom’s Recipe. Hence I am tagging this as Mom’s Special Recipe.



  • Yogurt (Best if your Yogurt is Sour) –   3 Cups
  • Turmeric – 1 tsp
  • White pumpkin –  10 to 15 bit sized cubes
  • Salt to taste


  • Cilantro leaves – handful
  • Mustard seeds – 1 tsp
  • Oil – 1 tsp

For soaking and grinding

  • Asafetida – 1 tsp
  • Ginger paste – 1 tbsp
  • Channa dhaal – 2 tbsp
  • Coriander seeds – 2 tbsp
  • Green chillies – 5 Big  / 10 Small
  • Rice – Uncooked 1 tsp (else, Rice flour 1 tsp)
  • Cumin seeds – 1 tsp
  • Tamarind paste (if your Yogurt is not sour) – 1 tsp
  • Shredded Coconut – 1/2 Cup

Putting it together

  • Soak the above ingredients for 20 mins and grind in to a smooth paste
  • Whip the yogurt, turmeric, paste in to a good consistency
  • In a pot, add the pumpkin, a little water so that the pumpkin does not dry out, pinch of salt for the pumpkin and let it cook
  • Once the pumpkin is cooked, add yogurt curry, reminder of the salt and bring it out to a boil. You can adjust the yellow colour by adjusting the turmeric.
  • When the curry is cooked, remove from fire and season it with mustard seeds and Cilantro


Red Yogurt Gravy

Make the following switch
  • Green chillies with Red chillies
  • Channa dhaal with toor dhaal
  • Coriander seeds with fenugreek seeds(Roast the fenugreek seeds)
  • Leave out the turmeric
The above combination would yield a red curry, instead of the yellow curry, which would have  fantastically different taste
You can use, stir fried Okra, Yellow Pumpkin, Winter Squash instead of the White pumpkin



22 thoughts on “Poosanikai Morkozhambu / White Pumpkin Yogurt Gravy

  1. A friend had replaced coconut with Silken tofu, and i believe the creamy consistency stayed, and no-one noticed the difference. Maybe that is a healthy alternative.

  2. hai, i almost forgot about this lemon yellow kuzhambu and has been eating only rasam etc. well after ur blog i tried make some hot pooshanikkai morkuzhumbu which will last for a whole week i suppose. You can fry vendaikkai or try paruppu urundai morkuzhumbu

  3. Thank you so much for visiting my blog. I am very happy to discover your blog. I love what you post and the pictures are one of a kind. Apart from all that I love pooshinika mor kozhambu a lot. Your clicks are so tempting that I want to make it soon.

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