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?
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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 Karai 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
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.
When all the veggies got ready for cooking, Rinse and clean Chenna Dal. Pressure cook it until they cooked.
Chop the squash into small-sized cubes.
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.
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
- 1 onion
- 2 green chili / serrano pepper
- 8 curry leaves
- 1 lb butternut squash
- 1/4 cup chana dal /split chickpea
- 1/2 cup water for cooking chana dal
- 1 tsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 tsp urad dal /skinless black gram
- 1/4 tsp turmeric powder
- 1/2 cup water for cooking squash
- 1/2 tsp salt or as required
- 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, 1/2 cup water, and salt. Cook till fork tender.
- Finally, add cooked and drained chana dal. Cook further for four minutes.
- Transfer to servering bowl.
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.
Do not forget to look into Oats pepper Adai, another superfusion recipe.