The basic mooru kaachiyathu recipe goes like this. Beat the yogurt well and keep aside. Make a tadka of a sliceof onion, one clove of garlic sliced, jeera, one or two dry red chillies, curry leaves, a pinch of turmeric. Add the tadka to the beaten yogurt with a little salt and mix. Alternatively you can pour the yogurt into the tadka while it is cooking, and heat up the yogurt . Make sure you reduce the heat to low before adding the yogurt to the pot to prevent the yogurt from curdling. Today, I tried pumpkin with this basic curry and was surprised by the result. The mild sweetness of pumpkin really goes well with the sour yogurt, and coupled with a spicy eggplant curry, the meal was a treat for the tastebuds.
For pumpkin mooru kaachiyathu : cut the pumpkin into small pieces and boil in just enough water to cover the pieces,with a crushed green chilli and a pinch of turmeric. Make a tadka as above and pour into the pumpkin. Then add the yogurt too and mix well. A sweet-sour seesaw for your tongue is ready.