firstly, in a small bowl take toor dal, cumin seeds, raw rice and coriander seeds.
further add water and soak for 30 minutes.
transfer the soaked dal and spices into blender.
also add ½ cup coconut, 3 green chilli and blend to smooth.
now in a large kadai add chopped pumpkin.
also add in water, salt and turmeric powder.
cover and cook for 10 minutes.
furthermore, add in prepared coconut masala paste.
keeping the flame on low, add 1 cup thick whisked curd.
stir continuously till the curd combines well.
boil the mor kuzhambu on low flame till it turns just frothy.
now prepare the tempering by heating coconut oil.
once the oil turns hot, add in
tsp mustard seeds, pinch of hing and few curry leaves.
allow to splutter and pour the tempering over prepared mor kuzhambu.
finally, serve mor kuzhambu with hot steamed rice.