practical, how making recipe White Pumpkin winter melon in Buttermilk Sauce morkuzhambu in Tamil with 16 ingredients and 4 stages of easy cooking, which is easy and delicious.
Without fail making ultimate White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil) easy, bouncy, practical.
How are you every body, at this time you can prepare recipe White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil) with 16 ingredients and 4 steps. Below this is how to cook, please carefully carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil).
Ingredients for White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil)
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Prepare : split moong.
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Needed : white pumpkin pieces.
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Prepare : coriander seeds.
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Needed : channa.
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Prepare : urad.
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Needed : green chillies.
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Needed : coconut pieces.
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Needed : peeled ginger.
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Needed : sesame seed oil.
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Needed : mustard seeds.
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Prepare : Fennel seeds.
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Prepare : fenugreek seeds.
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Prepare : asafoetida.
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Prepare : turmeric powder.
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Needed : salt.
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Needed : curry leaves.
If all raw materials White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking White Pumpkin (winter melon) in Buttermilk Sauce (morkuzhambu in Tamil)
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Make a checklist, collect required ingredients, and keep them within your reach..
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Collect ingredients..
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Cook mung dhal with water in a pressure cooker. To make buttermilk, whisk curd in a cup of water, Over medium heat, in a saucepan with oil, fry fennel, fenugreek green chiles, coriander seeds, urad and channa. Turn of the heat. Soak the contents in a bowl.-15 minutes. Blend with ginger and coconut in a wet grinder to make a smooth paste..
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Over medium heat in a saucepantemper mustard seeds and asafetida in hot oil. Stir fry pumpkin pieces in until it gets soft. Add 2 cups of water. Bring it to boil. Stir in cooked moong. Simmer the heat. Stir in buttermilk and coconut paste. Stir in turmeric powder, Turn of the heat after a couple of minutes. Salt to taste. Add curry leaves. Morkuzhambu is ready to serve, Taste, Serve with rice, papad and vegetable.
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