Creamy White Pumpkin Buttermilk Infused Curry | Indian-Style

Exploring Pusanikai More Kuzhambu: A Refreshing White Pumpkin Buttermilk Curry Creamy White Pumpkin Buttermilk Infused Curry | Indian-Style | Autumn Recipe

Exploring Pusanikai More Kuzhambu: A Refreshing White Pumpkin Buttermilk Curry

Tangy White Pumpkin in Buttermilk Gravy

Pusanikai More Kuzhambu (also known as White Pumpkin Buttermilk Curry) is a South Indian dish where white pumpkin (pusanikai) is cooked in a spicy, tangy, and creamy buttermilk-based gravy. It's a refreshing, flavorful curry that pairs wonderfully with steamed rice

Note: Only for Dhal sauce recipe like sambhar, home made masala to be added as it absorbs completely but for this buttermilk curry i added green chillies directly to lighten up the spices no need to add homemade masala

✨ABOUT THE RECIPE:

▼INGREDIENTS:

White Pumpkin (Pusanikai) - 180 g

Curd - 315 g

Toor dal - 26 g

Raw rice - 22 g

onion - 2 for blending and 1 for gravy

ginger - 13 g

garlic - 20 g

green chillies -6

water - 300 ml

oil- 30 ml

Turmeric powder – 1/4 tsp

Salt –1/2 tsp

For Seasoning (Tempering):

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds - 1/4 tsp

Curry leaves – a few

Dried red chilies – 5

▼PROCEDURE:

Rinsed Toor dhal - 26 g and raw rice (mavu pacharisi) - 22 g you can use any type of raw rice

soak for 1.5 hours in water

Pour oil - 2 to 3 tbsp and add ginger - 13 g garlic - 20 g

Chopped medium size onion - 2 saute well in oil for 5 min in medium flame to remove raw smell

add 6 green chillies use fresh for enhancing the taste of curry

oil - 25 ml add mustard seeds - 1/4 tsp and cumin seeds - 1/4 tsp and 5 dried red chilli let it splutter after change flame low

add chopped medium size onion - 1

once onion becomes transparent add tomatoes - 1 big size

Add the soaked dhal into the jar

blend this mixture with some water

take curd - 315 ml into the bowl add the blended mixture

add 300 ml water and stir well to make lump free

add salt - 1/2 tsp and turmeric - 1/4 tsp

pour the mixture and stir constantly

add curry leaves and boil for 5 min in medium flame

white Pumpkin - 180 g soak in water for 15 min if directly taken from fridge

cook for 25 min meanwhile stir for 3 times to avoid burning at bottom

It's a refreshing, flavorful curry that pairs wonderfully with steamed rice

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Creamy White Pumpkin Buttermilk Infused Curry | Indian-Style | Autumn Recipe

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