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Home » Indian side dish recipes

Butternut Squash Kootu-South Indian recipe

Updated: June 25, 2021 / Posted: April 20, 2015 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Butternut squash kootu, a fusion recipe of cooking locally available squashes into South Indian flavor. Are you in a foreign land and have access to only foreign veggies and still wish to make South Indian food?

You have landed on the right page, where you can see lots of fusion recipes like this one here.

Butternut Squash Kootu-South Indian Fusion Recipe

The satisfaction and the happiness which fetches me from the success of a recipe makes a feeling of touching the moon and coming back to the earth.

And these factors drive me crazy to try out new recipes and made me a wholesome foodie.

Butternut squash has hard skin and makes tougher to remove it. Use sharp knives or peeler to do this job perfectly.

For making kootu, we may need about 500 grams of squash for a day, the remaining can be stored in the refrigerator for later use.

Kootu is a side dish recipe from South India, which needs less oil but a protein-rich dish. It can also be served along with roti/pulkas. This kootu perfectly pairs up with Kuzhambu-a tangy tamarind gravy.

You may also this Healthy Butternut squash mac n cheese recipe, which would be loved by the children.

How to make Butternut squash kootu

Butternut Squash Kootu steps and procedures

Chop onion into fine pieces. Slit green chilies. Wash and clean Curry leaves. Peel the skin of butternut squash using the peeler.

Hint: The outer skin of the squash would be very hard to run the knife. Watch your hand and be careful while peeling it.

Butternut Squash Kootu steps and procedures

When all the veggies got ready for cooking, Rinse and clean Chenna Dal. Pressure cook it until they cooked.

Butternut Squash Kootu steps and procedures

Chop the squash into small-sized cubes.

Butternut Squash Kootu steps and procedures

Heat oil in a pan. Add mustard seeds followed by Urad dal. Allow mustard seeds to splutter in the oil. Then add chopped onion, curry leaves, and stilted green chilies. Saute until onion becomes pink and translucent.

Butternut Squash Kootu steps and procedures

Then add butternut squash pieces along with a cup of water, bring it to boil. Add salt and turmeric powder. Keep covered and cook until they become soft.

Now add cooked chenna dal and continue to cook for about 3-4 minutes or until dal and squash blends well with each other.

Serve Butternut Squash Kootu hot with rice.

Butternut Squash Kootu-South Indian Fusion Recipe

Other recipes you may like,

  • Chow Chow kootu
  • Moong dal vadi
  • Spinach kootu
  • Onion pakoda
  • Tomato pappu
  • Indian side dish recipes
Butternut Squash Kootu-South Indian Fusion Recipe

Butternut squash kootu

Butternut squash kootu, a fusion recipe of cooking western squashes into South Indian flavor. Made with lentils good to serve with rice.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 347kcal

Ingredients

  • 1 onion
  • 2 green chili / serrano pepper
  • 8 curry leaves
  • 1 lb butternut squash
  • ¼ cup chana dal /split chickpea
  • ½ cup water for cooking chana dal
  • 1 teaspoon vegetable oil
  • ½ teaspoon black mustard seeds
  • 1 teaspoon urad dal /skinless black gram
  • ¼ teaspoon turmeric powder
  • ½ cup water for cooking squash
  • ½ teaspoon salt or as required

Instructions

  • Chop onion into fine pieces. Slit green chili. Wash and clean curry leaves. Peel the skin of butternut squash using the peeler.
  • Rinse and drain chana dal with half cup of water. Pressure cook it with until they cooked.
  • Chop the squash into small sized cubes.
  • Heat oil in a pan over medium heat. Add mustard seeds followed by urad dal. Allow mustard seeds to splutter in the oil. Then add chopped onion, curry leaves, and stilted green chilies. Saute until onion becomes pink and translucent.
  • Add squash, ½ cup water, and salt. Cook till fork tender.
  • Finally, add cooked and drained chana dal. Cook further for four minutes.
  • Transfer to servering bowl.

Nutrition

Calories: 347kcal | Carbohydrates: 69g | Protein: 12g | Fat: 4g | Sodium: 742mg | Potassium: 878mg | Fiber: 20g | Sugar: 10g | Vitamin A: 24260IU | Vitamin C: 137.1mg | Calcium: 233mg | Iron: 4.1mg
Course Side Dish
Cuisine Indian
Keyword Butternut squash kootu
Author Sujatha Muralidhar

Serving Suggestions For Butternut Squash Kootu:
1. Serve as a side dish to steamed rice, along with Kara Kuzhambu, vatha Kulambu.
2. This recipe perfectly matches with Chapathi/Roti also, along with a cup of curd.

Tips and Variations:
1. To finish of the entire cooking in a pressure cooker, first pressure cooks channa dal separately. Later add seasoning along with chopped squash pieces, and pressure cooks it again for 2 whistles.
2. Add grated coconut in the end, which is the authentic way of preparing it.

Tips For Cooking in Non-Indian Kitchen:
1. Avoid seasoning with mustard, urad dal, and curry leaves if they are available.
2. Add chopped garlic for seasoning.

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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