Food & Drink Magazine

Butternut Squash Curry (Revisiting Old Recipes)

By Pavani @napavani
Blogging Marathon# 26: Week 4/ Day 3
Theme: Revisiting Old Posts with New Pictures
Dish: Thiyya Gummadikaya Kura (Butternut Squash Curry from August 2007
Butternut squash is one vegetable that I buy and keep in the pantry. It doesn't have to be refrigerated, which is a bad thing because I usually end up forgetting that I bought it and it stays in the cabinet for days. Good thing is it is a tough veggie and can be stored in a cool dry place for quite some time. Once the realize I have it and cook with it, I always end up thinking why did I wait for this long!!  Butternut Squash Curry (Revisiting Old Recipes) So this time I decided to make 2 dishes with the 2lbs. butternut squash that I bought. I cooked with half of it right away, then microwaved the rest of the pieces and stored it in the fridge for later use. I made a Kale-Butternut Squash risotto with one half and for this curry I used with the microwaved pieces later in the week. I had blogged this post way back in August of 2007 and I think my pictures have come a long way from then :-) This curry is tangy, sweet and spicy and once you have the cooked squash in hand, it takes mere minutes to put this dish together.
Butternut Squash Curry (Revisiting Old Recipes)
Butternut squash - 1 lb. makes about 2 cups chopped
Tamarind paste - 1 tbsp
Green chilies - 2
Red chilies - 2
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 6-8
Hing (Asafoetida) - pinch
Turmeric - pinch
Sambar powder - 1 tsp
Salt - to taste
  • Place the chopped squash pieces with a pinch of salt in a microwave safe bowl and cook in the microwave for about 6-8 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
  • In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves. 
  • When the seeds splutter, add squash and saute for 2-3 minutes. Add tamarind paste and 1/2 cup of water. Cover and cook on medium low flame for 3-4 minutes. 
  • Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.
Butternut Squash Curry (Revisiting Old Recipes) Lets check out what my fellow marathoners have cooked up today for BM# 26. Signature

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