Description
Butternut Squash comes from the gourd family, a common winter squash, pear shaped with pale orange hard thick skin, soft bright orange flesh and taste sweet similar to pumpkin.
English ~ Butternut Pumpkin / Butternut Squash / Sweet Pumpkin
Tamil ~ Kalyana Poosannikai
Telugu ~ Thiyya Gummadikaya
Hindi ~ Kaddu
Malayalam ~ Mathanga
Kannada ~ Seegumbalakayi
| Ingredients | |
|---|---|
| ½ no | Butternut squash |
| ½ cup | Toor dal |
| 2 no | Onion ( chopped) |
| 1 no | Tomato |
| 1 no | Green chili |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 2 tsp | Coriander powder |
| 1 tsp | Sambar powder |
| 1 tsp | Salt (or to taste) |
| 1 tsp | Grated coconut (optional) |
| ¼ tsp | Jaggery |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 2 nos | Dry red chili |
| 6 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| ¼ tsp | Ghee |
| 2 tsp | Oil |
| 3 tsp | Tamarind juice (or thick store bought pulp 1/4 tsp) |
| 3 stks | Corainder leaves |
Instructions
Wash the squash, chop the top and bottom for about 1". Peel the tough skin, cut into half and cube them into small pieces. Use half of the portion and refrigerate or freeze the rest. Soak toor dal for atleast 1/2 hour and pressure cook with 2 cups of water, upto 3 whistles and keep aside. Heat oil and ghee in a pan, splutter mustard, cumin seeds, dry red chili, curry leaves and sprinkle asafoetida. Add the chopped onions and green chili. Fry them till translucent and add tomatoes, turmeric, red chili powder, corainder powder and cubed squash pieces. Pour about 2 cups of water, cover and cook for 10 minutes over medium flame. When done, add tamarind pulp, cooked toor dal, jaggery, coconut, sambar powder and salt. Bring it to one boil and garnish with coriander leaves. Serve hot with rice and choice of curry.
Notes
Yield: Serves 4 approx.
Store unused portion of the squash in a box and refrigerate upto a week or freeze for upto 3 months. Whole squah can be stored at room temperature for upto to a month.
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