Butternut squash kootu
Butternut squash kootu, a fusion recipe of cooking locally available squashes into South Indian flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
- 1 lb Butternut Squash
- 1 Onion
- 2 Green Chili / serrano pepper
- 8 Curry Leaves
- 100 grams Split chickpea /chana dal
- 1/4 tsp Turmeric Powder
- 1/2 tsp Black Mustard Seeds
- 1 tsp Skinless black gram /urad dal
- 1 tsp Cooking Oil
- 1/2 tsp Salt or as required
Chop onion into fine pieces. Slit green chilies. Wash and clean Curry leaves. Peel the skin of butternut squash using the peeler.
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.
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