Butternut Squash Curry(US Style)

Ingredientsfor 7 servings

• 2 Pounds Butter Nut Mathanga
• 1 tbsp Jaggery
• 1 tsp Mustard seeds
• 8O oz Coconut milk
• 8 Oz Coconut — grated
• 1/4 cup Whole Moong dal Cheru payar
• 1/4 cup Moong dal Cheru payar parippu
• 3 tbsp Coconut Oil
• 7 Leaves Curry leaves
• 1 tsp Cumin seed powder (Jeerakam)
• 2 tbsp Red Chilly flakes
• 1 tbsp Chilly powder

Preparation

1. Step 1

   Pressure cook 'moong Dal', 'whole moong Dal' and grated coconut for two whistles with 3/4 cup of water.

2. Step 2

   Cut the butter nut squash into two pieces.

3. Step 3

   Bake the butter nut pieces at 350 degrees for 35 to 45 minutes. Remove skin, seeds and mash it.

4. Step 4

   In a frying pan, heat coconut oil and let the mustard seeds crackle. Add curry leaves and then lower flame. Add red chilly flakes. Increase the heat so that the chilly flakes turn to slight reddish-black.

5. Step 5

   Add mashed pumpkin and fry it for some time, stirring constantly, for 5 minutes.

6. Step 6

   Add coconut milk to this. Add salt and cumin powder. Bring the mixture to boil but don`t boil it. Keep stirring maintaining the temperature so that it is at the brim of boiling.

7. Step 7

   Add the dals and grated coconut mixture to this. Add salt.

8. Step 8

   Add chilly powder. Increase chilly powder if you want it spicy.

9. Step 9

   If the sweetness is too low, add some jaggery.

10. Step 10

    Serve it within 3 hours. If you need to keep it overnight, keep in fridge.