Mor Kuzhambu

Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. Add to the yoghurt and keep aside.

In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft.

Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish.

Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, switch off the flame.

Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice for a sumptuous comforting meal.