To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin. 

Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water.  Keep aside.

Meanwhile, whisk curd with water in a bowl until the its smooth. Make sure that there are no lumps in the curd.

Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water. Your Kuzhambu paste is ready.

Transfer this kuzhambu paste to the curd and mix well. Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well. 

Place this mixture on low heat in a saucepan and allow the mixture to become warm. You will notice a light froth around the edges of the vessel. Do not let the mixture boil, the curd will split on high heat. 

Turn off the flame the moment you see froth. The next step is to temper the kuzhambu.

In a tempering pan/tadka pan, add one teaspoon of coconut oil. Once the oil is hot, add mustard seeds and fenugreek seeds, 

Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix. 

Turn off the flame and add this tempering to the Mor Kuzhambu. Your Mor Kuzhambu is ready to be served. 

Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch.