Yellow Squash Pulincurry

Ingredients (Serves 6 – 8)

Recipe courtesy – Latha Santhosh

1. Toor dal – 1/4 cup + 1 – 2 tbsp

Turmeric powder – 1/2 tsp

Water – As required

2. Summer Squash – 2 – 2.5 cups (Summer squash can be replaced with winter melon, pumpkin or yellow cucumber)

Turmeric powder – 1/2 tsp

Chili powder – 3/4 tsp

Salt – As required

3. Grated coconut – 3/4 cup

Cumin seeds – 1/2 tsp

Green chilies – 2

4. Tamarind – Goose-berry sized, soaked in warm water for 10-15 minutes and squeezed well to extract the juice

5. Salt – To taste

To season

6. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2- 3, broken

Shallots – 3, thinly sliced

Curry leaves – 2 – 3, broken

Method

1. Pressure cook toor dal in a small pressure cooker adding turmeric powder and water. Cook for 2 – 3 whistles. Open the cooker after 15 minutes. Mash the dal well and transfer to a small bowl.
2. In the same pressure cooker, add summer squash cubes, turmeric powder, chili powder, salt and enough water. Cook for 1 whistle.
3. Grind grated coconut adding 1/2 tsp cumin seeds and 2 green chilies to a very fine paste.
4. Add the ground coconut paste, tamarind juice and toor dal to the pressure cooked summer squash. Cook for a few minutes over low heat. Switch off the flame.
5. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies. Add shallots and fry till golden. Finally add curry leaves and cook for a few seconds till crisp. Pour seasoning over the curry. Let rest for 15 minutes before using. Serve with rice and other side-dishes.