Butternut squash kootu is a fusion recipe that combines locally available squashes with South Indian flavor. Are you in a foreign land and have access to only unfamiliar veggies but still wish to make South Indian food?
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The satisfaction and the happiness that fetches me from the success of a recipe gives me a feeling of touching the moon and returning to the earth.
Butternut squash has a hard skin, making removal more challenging. Use sharp knives or peelers to do this job perfectly.
To make kootu, we may need about 500 grams of squash daily; the remaining can be stored in the refrigerator for later use.
Kootu is a side dish from South India that needs less oil but is protein-rich. It can also be served along with roti/pulkas. This kootu perfectly pairs with Kuzhambu tangy tamarind gravy.
You may also see this Butternut squash mac n cheese recipe, which the children would love.
How to make Butternut squash kootu
Chop onion into fine pieces. Slit green chilies. Wash and clean Curry leaves. Peel the skin of the butternut squash using the peeler.
Hint: The outer skin of the squash would be tough to run the knife. Watch your hand and be careful while peeling it.
When all the veggies are ready for cooking, Rinse and clean Chenna Dal. Pressure cook it until it is 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 the onion becomes pink and translucent.
Then add butternut squash pieces and a cup of water and boil. Add salt and turmeric powder. Keep covered and cook until soft.
Add the cooked chenna dal and continue to cook for about 3-4 minutes or until the dal and squash blend well.
Serve Butternut Squash Kootu hot with rice.
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Printable recipe card
Butternut squash kootu
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
Serving Suggestions For Butternut Squash Kootu:
1. Serve as a side dish to steamed rice.
2. This recipe perfectly matches Chapathi/Roti and a cup of curd.
Tips and Variations:
1. First, pressure cook channa dal separately to finish the cooking in a pressure cooker. Later, add seasoning along with chopped squash pieces, and pressure cook it again for 2 whistles.
2. Add grated coconut at 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 available.
2. Add chopped garlic for seasoning.
Kathryn
This is such a delicious way to enjoy butternut squash during the holidays. Can't wait to try!
Andrea
What marvelous flavors in this butternut squash kootu. It's a hearty and comforting meal that is perfect for my family. I'm looking forward to trying it.
justine
Nice sweet and savory flavors. Great as a side dish, even kids loved it.
Anjali
This was such a yummy and easy dish for our family! Hearty spicy and delicious!
Holly
I was looking for a recipe for some squash my husband brought home the other day. A friend at work gave them to him and I didn't really know what to do with them. We love Indian food around here so I decided to give your recipe a try. I am so glad I did. It turned out delicious and something we will definitely keep in the files to make again.
Jill
I love butternut squash! I'm excited to try this new-to-me dish.
Alison Corey
This recipe is a game-changer! The flavors are so rich and satisfying; it's like a party in my mouth. I'm hooked!