Thursday, December 4, 2008

Butternut Squash curry ~ Kadoo ki sabzi

Butternut squash like most other winter squash is an excellent source of Vitamin A (in the form of beta carotene) Vitamin C, potassium , dietary fiber and manganese.It is a also a good source of folate, vitamin B6, vitamin B1, copper and omega 3 fatty acids.One of the most abundant nutrients in squash which is beta carotene is a very powerful anti oxidant and also has anti inflammatory properties. The best way to select squash is to choose ones that are firm and heavy for their size. The rind should be hard all over and there should be no softness in any part of the rind.

I use butternut squash often in soups, but I also like using it in curries. This easy and quick curry is something I make from time to time with butternut squash. I love the contrasting elements in this curry, a little sweet, a little heat/ spice and a slight undertone of bitter. It tastes amazing with some phulkas/ rotis but you can just as easily make this as a side dish for any Indian themed meal. I like it so much that sometimes I just have some in a bowl and skip the bread entirely :)

Butternut squash curry ~ Kadoo ki sabzi | Veg Inspirations

Click here for a printable view of this recipe

Ingredients and method to make butternut squash curry
4 1/2 cups - 1 inch pieces of butternut squash  (or pumpkin/ kadoo/ parangikkai)
1 Tbsp oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1/2 tsp fenugreek seeds (methi seeds/ mendiyam)  (see notes for variations)
2-3 Thai or Indian variety green chillies cut very fine (or according to taste) (hari mirch/ pachai molagai)
salt to taste (namak/ uppu)
1/4 tsp turmeric powder
1 Tbsp grated jaggery (or 2 tsp sugar) (gud/ vellam or cheeni/ sakkarai)
2 Tbsp cilantro cut fine for garnish (hara dhania/ kothamalli)

Remove skin and cut the butternut squash into 1 inch pieces, discard the seeds in the center.


Heat oil in a large heavy bottomed pan, add mustard seeds to it.When the mustard seeds start to splutter add fenugreek seeds, when they start turning a little browner, add finely cut green chillies to it. Stir chillies a few times, then add  turmeric powder, stir once or twice. 


Add squash pieces, salt to taste and mix well.  Sprinkle a few spoons of water, cover with a lid and cook squash on low to medium low heat,  stirring occasionally to cook evenly. Cook until squash is soft and cooked, yet retains its shape and is not mushy.



Add jaggery/ sugar ( if you plan to use it ) and mix well, heat on low for another minute or two, garnish with cilantro and serve hot.



Variations: If you cannot find butternut squash, this curry can also be made with pumpkin (or kadoo/ lal bhopla/ parangikkay)  as it is known in India)

 If you do not like the slight bitterness imparted by fenugreek seeds you can substitute it with equal quantity of split black gram lentil (udad dhal/ ulatham parappu)

This can be made as a side dish and paired with rice and rasam or sambar to make a complete traditional Indian fare.

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33 comments :

Mahimaa's kitchen said...

healthy curry to go with rice. never tried it this way.. i have used it in sambar though.. looks yummy

Uma said...

ooh, the curry looks so delicious and healthy Usha! I also use these in sambar always!

anudivya said...

Looks gorgeous! I got a whole box of butternut squash cubes yesterday and am wondering what to do with them. This is simple and quick!

DEESHA said...

looks yummy usha .. i had never considered making a curry out of this .. i usually make dal .. nice recipe

Archy said...

Nice curry with butter squash.. looks nice and tasty !!

Cham said...

The curry looks delicious and simple for everyday menu :)

Sukanya Ramkumar said...

This is a nice curry recipe. Look so good... never tried this one... nice recipe...

Curry Leaf said...

Simple and quick ,tasty and wholesome.I make a similar version with pumpkin as well.The variation tip given is useful.I do not add jaggery thgh.I supose it brings out the flavour.Will try next time.

sowmya said...

curry looks yummy.. nice colour and tempting..

Suma Rajesh said...

curry looks delcious and great with rice..

aTxVegn said...

I love to see recipes like this for pumpkin or squash, ones that do not make them into something sweet. This looks delicious.

Sharmila said...

That looks so good Usha!I do make it with methi seeds .. but using urad dal will be new.Must try it. :-)

Pam said...

Mmm. This looks really good Usha. I love butternut squash and adding the curry would be delicious.

VG said...

I have visions of sitting in a banana leaf restaurant having this with sambar,coconut chutney and dosai!

Ramya said...

Looks yummy!!! In fact you can grind 2 tbsp of coconut and green chillies and add it to make a gravy for the dish. I usually make this with pumpkin.

Laavanya said...

That sounds like a lovely way to use this squash...

Happy cook said...

Beautiful colour and it looks delcious.

Bharti said...

That's such a nice change from the usual butternut squash soup.

Sujatha said...

Looks perfect.. and sounds so simple too..

Trupti said...

Nice recipe Usha & colour looks very fresh

Varsha Vipins said...

Long time since I heard from u Usha..
btwn..this veggie s ma fav..I luv erisseri made with it..:)

Ramya Bala said...

This looks just like the pumpkin curry..looks yummy..

Bharathy said...

Not a great fan of pumpkins..but this one seems to be a good recipe,Usha..easy and yummy.:)

Adlak's tiny world said...

colorful n delicious curry. Inviting pic.. so pretty.

Navita said...

Hi Usha,
Long time no see....where have y been?

Jayashree Mudaliar said...

Usha, there's something awaiting for you @ www.cookingepisodes.blogspot.com

Please come and collect it :)

Soma said...

Love the way u prepared this. I love butternut squash.

Jaishree said...

colorful n delicious curry.That looks so good Usha!

srikars kitchen said...

Colourful & delicious.. Nice entry...

Maria said...

What a great dish! Looks tasty!

AnuSriram said...

Curry looks colourful and delicious!

Sagari said...

beautiful color usha

Ana Powell said...

Hi Usha
I love your recipes and specially your curries.
With your permission I am taking the butternut squash curry recipe with me.
Thanks for sharing your knowledge x

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