Butternut Squash Curry

The best thing about mofo, even if I dont get to post regularly, is that I buy vegetables that I normally dont buy. Butternut squash is one of them. After trying it, I ask myself why I dont buy it more often. Butternut squash is sort of sweet, so I wanted to try it with a variety of other flavors – tangy and spicy. So I decided to cook it into a black-pepper-tamarind base, but ended up using far less liquid than I originally intended. So what started as a kozhambu, ended up resembling a stir fry. But no regrets as I took it to a friends place for a potluck dinner and we nearly wiped it out.

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Ingredients

  • Tamarind paste – 2t
  • Butternut squash – 1 medium (yields about 3 cups chopped)
  • Coconut, fresh or frozen, grated – 3T
  • Peppercorns – 1t
  • Cumin seeds – 1T
  • Chana dal – 1T
  • Salt – to taste
  • Cilantro – to garnish
  • Cornstarch mixed with water to thicken (optional)

Directions

  • Peel and chop butternut squash into 1 inch cubes or smaller.
  • In a saucepan, place chopped squash and pour just enough water to cover. Add tamarind paste and bring to a boil.
  • In the meanwhile, dry roast the cumin, chana dal and peppercorns. Add more pepper if you like black pepper. Add more chana dal if you dont like it spicy.
  • Grind the roasted stuff in a coffee grinder.
  • Add the salt, ground spice mix and coconut to the now boiling mixture.
  • Reduce heat to medium-low and let simmer for 10 minutes. The mixture will thicken, stir well to coat the squash with the sauce.
  • Garnish with cilantro.
  • Enjoy with rice or bread.

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