Posanikai Mor Kuzhambu | White Pumpkin Yogurt Gravy

Posanikai mor kuzhambu with step by step pictures and video.

An easy yogurt based gravy which doesn't require much time & ingredients but taste too good.This is mildly spiced and so a spicy side dish with potato make the meal awesome.Last week when my kids were at holiday due to rain I made this with for lunch and we all loved it to the core.

Preparation time:10 mins
Cooking time: under 30 mins
Recipe type: gravy
Recipe cuisine: south Indian
Serve: 2-3
Author: Babitha


  • While pumpkin,cubed- around 2 cups
  • yogurt- 1 cup
  • salt - to taste

To grind:

  • coconut pieces- 3 tbsp
  • green chilly-2
  • turmeric powder-1 tsp
  • jeera/cumin seeds-1 tsp
  • ginger-a small piece

To temper:

  • Coconut oil-2 tsp
  • Mustard-1\2 tsp
  • red chilly-1
  • curry leaves-few


1.Cook the cubed white pumpkin in a cup of water.

2.Meanwhile grind all the ingredients under " to grind"  to a fine paste with some water.Add it to a cup of yogurt,mix well and keep ready.

3.When the vegetable is cooked  keep the flame in low and add the curd-masala mix.Add in salt.Cook in low flame for about 10-12 mins till it get thicken a bit.Switch off.

4.Temper it with the ingredients given and add to it.

Serve for hot steamed rice with any spicy side dish or papad.


1.Keep the flame low and add the yogurt mixture else it will get curled.

2.Don't over boil for long time after adding yogurt.


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