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