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.
Comments
9 responses to “Butternut Squash Sambar”
we love sambar but kind of sticked to mooli or drumstick sambar all the time…. that was because we didnt know that sambar can be made even with gummadikai…. it was awesome… thank you so much….
Hi Mullai,
I tried this sambar during the weekend. It came out so well. Whenever I make sambar, I never get that rite sambar taste. This time it was perfect. My husband loved this sambar. Thanks for u’r recipe.
Mullai, Unga kai pakkuvame special dhaan. I tried this sambar, came out excellent. You are gifted.
Sri
Shobana Vijay
Hai mullai, Can u tell me how 2 make sambar powder? how do i know if u replied 2 my post, how could i trace that ? plz let me know the recipe.
Shobana, this recipe is not shared yet. Will update soon. You can check private messages in your guestbook section under profile page. Thanks for visiting.
mullai can you post "karam sundal" recipy please
Wow Mullai,all these days i used to always skip this veggie in the shop,just b’coz i did not know WHAT to COOK with this ONE?????i thgt it was only for soups…Now i have added yet another tasty sambar in my menu!!!!
Thanks Mullai
hai mullai trying many veggie recipes of urs outcome tasty may i know y u r asking to soak toor dal for sambar will the taste differ
Not really necessary for hulled split pulses but we at home always soak it for sometime before cooking. This is my grandma's trick, any pulse would normally have little phytic acid on its bran and seed, which is not good for health and better to get rid off. These are usually removed while hulling process, but who knows?? what kind of processing each pulse go through? always better to soak any pulse for few minutes, rinse and then cook. Moreover will also reduce the cooking time and gives nice creamy texture.