How to make Pumpkin More Kozhambu -

Pumpkin cooked in andhra style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pumpkin (लाल कद्दू), Yogurt (दही)

Cuisine : Andhra

Course : Main Course Vegetarian

For more recipes related to Pumpkin More Kozhambu checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Thengai Mangai Pattani Chundal French Beans with Moong Dal Chana aur Red Pumpkin Tariwala Shalgam Aur Matar Curry

Pumpkin More Kozhambu

Pumpkin More Kozhambu Recipe Card


The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pumpkin More Kozhambu Recipe

  • Pumpkin cut into batons 1 cup

  • Yogurt 2 cups

  • Salt to taste

  • Green chillies 4

  • Coriander seeds 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Toor dal 1/2 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Rice 1 teaspoon

  • Coconut scraped 1/2 cup

  • Curry leaves 20

  • Fresh coconut 1/4 cup

  • Oil 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies 2

  • Carom seeds (ajwain) 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon


Step 1

Parboil the pumpkin batons with little salt, drain and reserve. Soak the dals and rice for about 5 minutes. Grind to a smooth paste with the green chillies, jeera, coriander seeds, coconut and half the quantity of curry leaves. Wash and chop the fresh coriander.

Step 2

Churn the yogurt with 200 ml. water. Add salt and whisk the ground paste into it thoroughly. Heat a vessel, add the yogurt mixture, stirring continuously and bring to boil. Reduce the heat, add finely chopped coriander, remaining curry leaves and simmer till it thickens.

Step 3

Add the cooked pumpkin in the end. Heat oil and temper with mustard seeds, red chillies and ajwain. Pour the tempering over the yogurt curry and cover.

Step 4

TIP: Use slightly soured yogurt to get a tasty and tangy curry. Ajwain not only enhances the flavor of this preparation but also aids in easy digestion.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.