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PrintPARANGIKAI KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes and cook for about 2 minutes. Sprinkle in turmeric powder and mix well over medium heat.
- Add the squash and stir to coat, followed by the sambhar powder and tamarind paste
- Adjust seasoning with salt. Stir in the tomato puree. Mix well with a cup of warm water.
- Cook covered over low heat, stirring often, till the squash is tender. Add more water if needed.
INGREDIENTS
- 250 grams butternut squash, peeled, seeds discarded, cut into small cubes
- 250 grams chopped tomatoes
- ½ teaspoon turmeric powder
- 100 grams tomato puree
- 1 tablespoon Sambhar powder
- 75 grams finely chopped onions
- ½ teaspoon tamarind paste
- Salt, to taste
Tempering
- 50 ml Cooking Oil
- ½ teaspoon asafetida powder
- Few curry leaves
- 1 dried red chili
- ¼ teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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