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Sunday, June 21, 2009

Butternut Squash / Yellow Pumpkin Chutney


Butternut squash / Yellow Pumpkin : 1 bowl (cut into cubes, skin peeled)
Urad Dal : 1/2 cup
Chana dal : 1/4 cup
Red chillies : 6
Tamarind : 1 small gooseberry size
Asafoetida : 1/4 tsp
Oil to saute
Salt to taste

  1. Take oil in a pan and saute red chillies, chana dal and urad dal till slightly brown.
  2. Add tamarind and toss for a few seconds.
  3. Add pumpkin pieces and saute for 5 min till it changes colour and becomes slightly soft.
  4. Allow to cool and grind to a paste with asafoetida and salt by adding as little water as possible.
  5. Serve with dosa, idli, adai or as an accompaniment for curd rice.

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