Cook's Hideout: Butternut Squash Curry (Revisiting Old Recipes)

March 26, 2013

Butternut Squash Curry (Revisiting Old Recipes)

Blogging Marathon# 26: Week 4/ Day 3
Theme: Revisiting Old Posts with New Pictures
Dish: Thiyya Gummadikaya Kura (Butternut Squash Curry from August 2007
Butternut squash is one vegetable that I buy and keep in the pantry. It doesn't have to be refrigerated, which is a bad thing because I usually end up forgetting that I bought it and it stays in the cabinet for days. Good thing is it is a tough veggie and can be stored in a cool dry place for quite some time. Once the realize I have it and cook with it, I always end up thinking why did I wait for this long!! 
So this time I decided to make 2 dishes with the 2lbs. butternut squash that I bought. I cooked with half of it right away, then microwaved the rest of the pieces and stored it in the fridge for later use. I made a Kale-Butternut Squash risotto with one half and for this curry I used with the microwaved pieces later in the week.
I had blogged this post way back in August of 2007 and I think my pictures have come a long way from then :-)
This curry is tangy, sweet and spicy and once you have the cooked squash in hand, it takes mere minutes to put this dish together.

Butternut squash - 1 lb. makes about 2 cups chopped
Tamarind paste - 1 tbsp
Green chilies - 2
Red chilies - 2
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 6-8
Hing (Asafoetida) - pinch
Turmeric - pinch
Sambar powder - 1 tsp
Salt - to taste

  • Place the chopped squash pieces with a pinch of salt in a microwave safe bowl and cook in the microwave for about 6-8 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
  • In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves. 
  • When the seeds splutter, add squash and saute for 2-3 minutes. Add tamarind paste and 1/2 cup of water. Cover and cook on medium low flame for 3-4 minutes. 
  • Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.
Lets check out what my fellow marathoners have cooked up today for BM# 26.


  1. Very beautiful curry and that serving pan looks damn cute..Its been a while i prepared this butternut squash curry.

  2. A healthy curry and what a beautiful capture, couldn't take my eyes from your clicks...

  3. wow that should be a nice side for roti or pulao!! looks very interesting..
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  4. The pictures are beautiful and the bowl looks so cute. I too forget about veggies in the fridge, cabbage suffers the most because of my memory (and laziness) :D.

  5. love the addition of sambar pwd to the dish..well presented inviting lunch Pavani!

  6. beautiful picturs and equally pretty serving dish

  7. awww!! love that cute lil pan, curry looks delicious!!! :)

  8. Very nice. Looks so colourful.

  9. Punjabis make it in the similar way. Love the tangy spicy goodness <3

  10. neat and inviting pictures..looks yumm

  11. Good one...the fate of the butternut squash at my place is similar :)

  12. Loved the cute pan and the dish looks so colourful and yumm

  13. this is one of my favorite veggies but never realized it did not have to be refrigerated


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