Aish Cooks

Squash Erissery / Easy Butternut Squash Curry with Lentils and Coconut

We’ve been buying more frozen veggies these days, seeing that there does not seem to be much of a different nutrition-wise when using frozen produce if you cannot get fresh-from-the-farm produce or use fresh groceries within a few days of buying them, as they start diminishing in nutritional value with time. Well, as someone who I believe gives good nutritional advice says: “The difference is trivial. What we, as a population, need is to eat more vegetables fresh, frozen or canned.” Canned being the least preferred, due to the added preservatives and extra sugars. This way we are able to keep vegetables longer without them spoil as quickly and it is so much easier to use for weekday meals. So if you do not live on a farm or grow your own vegetables, don’t think too hard about buying frozen ones – go ahead and get your dose of the goodies from the second best source!

This is a very mild curry that can be made with any squash or pumpkin variety. A Kerala specialty that my mother-in-law introduced me to. They also call it Mulakushyam which is the Palakkad style version of this recipe. With fall at its peak, there’s no dearth for pumpkins and squash – go ahead and pick one at the grocers for your next meal!

Source: Mother-in-law

Serves: 6

Cooking Time: Under 30 minutes

Ingredients:

1. Butternut Squash – 1 lb (fresh or frozen), diced
2. Coconut – 1/2 cup, grated or chopped
3. Cumin / Jeera seeds – 1 tbsp
4. Tur/ Toor dal / Pigeon peas – 1 cup
5. Tomatoes – 1 large, chopped
6. Turmeric powder – 1 tsp
7. Red Chilli powder – 1 or 2 tsp, or to taste
8. Salt – to taste

For the tempering:

1. Oil – 1 tbsp (coconut oil preferred)
2. Mustard seeds – 1 tbsp
3. Curry leaves – few

Method:

1. Boil the tur dal with sufficient water, mash and set aside.
2. Make a thick paste with the coconut and jeera, adding just a little water, and set aside.
3. Boil the squash/ vegetable with some water (to desired consistency) along with the cut tomatoes, turmeric, chilli powder and some salt.
4. When the veggie is cooked, add the mashed dal and combine. Cook on med heat and simmer for a couple of minutes.
5. Add the coconut-jeera paste and bring to a simmer and turn off the heat. Check the taste and add more salt if needed.
6. Tempering: In a small pan, heat the oil. Add mustard and curry leaves and wait until mustard crackles. Remove and pour on the vegetable curry.

Enjoy with steaming hot rice and a side of your choice!