Butternut Squash Kootu

I have been looking for a suitable recipe for the butternut squash which is commonly available in the Southwest. This kootu recipe gives a South-Indian twist to this vegetable.


  • Butternut Squash: peeled, de-seeded and cut into 1 cm cubes 3 cups
  • Dessicated coconut/fresh coconut: 1/2 cup
  • Jeera/cumin: 1.5 tbsp
  • Black pepper: 1/2 tsp (or more according your taste)
  • Vegetable oil: 1/2 tsp
  • Mustard seeds: 1/4 tsp
  • Thuver dal/Pigeon Peas: 1/2 cup
  • Salt 1/2 tsp or to taste

[1] Bring 1 cup of water to boil along with the salt. No more salt will be added to this dish beyond this.
[2] Add the cubed butternut squash pieces.
[3] Reduce heat to medium, cover and cook for 6 minutes.
[4] Pressure cook thuver dal for 3 whistles (1:3 dal:water proportion).
[5]  (If using dessicated coconut)Boil 1 cup of water and pour over the coconut. Let it sit for about 3 minutes. Filter the water out.
If you wish you can add the jeera to the coconut at this stage.
[6] Add jeera(if not added earlier) and pepper to the coconut and grind into fine past with 1/2 cup water.
[7] Heat oil and add mustard seeds to it. Once it splutters add to the cooked squash.
[8] Add the dal to the squash.
[9] Add the masala to the squash.
[10] Add water to get desired consistency (1 and 1/2 cups)to the dish. Cook for 5 mins on medium for flavors to blend.

Enjoy  with rice or rotis!!

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June 2, 2011. Tags: , , . Iyer staples.

One Comment

  1. Hari Chandana replied:

    Nice one. thanks for sharing !!
    Indian Cuisine

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