Dwadashi - Mor Kuzhabmu with turkey Berries (Sundaikkai)

Mor Kuzhabmu with turkey Berries

Ingredients

1. Winter melon or white pumpkin(s) - sliced and diced - 1-2 cups
2. Grated Coconut - 1 cup, 2 green chilies, 1 tsp rice flour, 1tsp - fried Bengal gram - for grinding
3. Turkey Berries - 8-10 (dried ones)
4. Sour Curd or Thick Butter milk - 3 cups
5. Curry Leaf - 5 leaf lets, mustard - 1/2 tsp , red chilies - 1 , coconut oil - 2 tsp

Procedure

1. First add salt, turmeric powder to 2-3 cups of water and add the white pumpkin cubes and cook them until done.
2. Add Grated coconut, and other grinding items and grind those to a fine paste.
3. Churn the curd/butter milk well.
4. Mix the ground coconut paste to churned butter milk and mix it well.
5. Add the butter milk mixture to cooked pumpkin pieces.
6. After that mixture comes to a slow boil, stir it very well.
7. Keep stirring or the butter milk with curdle .
8. After it starts to boil turn off the gas.
9. Add coconut oil, mustard seeds and heat. 
10. After mustard seeds splutter - add curry leaves and red chilli.
11. Add the above seasoning to the butter milk / white pumpkin mixture.
12. Finally add a little more oil to the pan, and add the turkey berries and fry them until they turn black.
13. Add it to butter milk / pumpkin mixture(Kuzhambu).
14. More Kuzhambu is done.

Enjoy with rice or roti or any other dishes.

Note: Only for dwadashi we add turkey berries - usually no need to add this.
Note: This can be prepared with other vegetables like yam, bhindi, ripe mangoes etc..
Note: Fried papads etc. go well with this.