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BUTTERNUT SQUASH PULUSU

A delicious tamarind based gravy prepared with butternut squash, with a hint of little sweet and tangy taste.
Prep Time10 minutes
Cook Time20 minutes
Soak time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: South Indian
Keyword: plant based, Stew, vegan
Servings: 4 servings
Author: Shravani Abhishek

Ingredients

  • 2 cups Butternut squash peeled and chopped into cubes
  • 1 onion finely chopped
  • 4 tbsp Tamarind pulp
  • 3 tbsp Jaggery optional
  • 3 cups Water
  • Cilantro finely chopped

Spices

  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 tsp Ground cumin
  • ½ tsp Ground fenugreek seed

For tempering

  • 3 tbsp Cooking oil
  • 5 cloves Garlic
  • 1 sprig Curry leaves
  • 4 Whole dry red chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds

Instructions

Prepping

  • Soak the tamarind in warm water for about 10-15 min.
  • Peel and wash the butternut squash, later chop them into cubes.
  • Peel and chop the onions very finely, or put them in a chopper and coarsely grind them.
  • In a mortar pestle, add peeled garlic cloves and coarsely pound them.

Let's make the pulusu!!

  • Heat a skillet or saucepan, add oil and once its hot add in mustard seeds, cumin seeds, torn dry red chilies, garlic, curry leaves.
  • Now add in finely chopped onion and fry until onion turns light golden brown.
  • Then add in turmeric powder, red chili powder, salt, ground cumin and give it a good mix.
  • Now add in tamarind pulp, water and give everything a good mix. Cover the pan and cook until water comes to a boil.
  • Now add in chopped butternut squash,jaggery, roasted fenugreek seed powder and give it a good mix. Cover the pan and cook until butternut squash turns tender. It might take around 10 mins.
  • Taste and adjust the seasoning to your taste preference.
  • Finally add in chopped cilantro and it's all ready to serve.
  • Serve hot, tangy and sweet Butternut squash pulusu with some cooked rice and a drizzle of ghee, some fryums of potato roast on the side.