Flavourful Eats Episode 65 Butternut Squash


Fall Special : Butternut Pulusu, Koora, payyassam Oct 2018
Episode 65. - October 2018

Guest: Rama Putcha - Engineer, Mom chef, Reiki Master

Winter Squash Butternut from Garden to table: andhra specials
Butternut Pulusu(stew), Koora (dry vegetable), Payassam (desert)

Butternut Pulusu

1 tsp oil
1 red chilli
1 tsp mustard seeds
1tsp cumin seeds
1 tsp urad dal
1/2 tsp inguva (asafoetida)
1 tsp turmeric
1 lb butternut chopped
2 round tomatoes 3/4 lb
1 tsp tamarind paste
salt to taste
Curry leaves
1 tsp turmeric
1 oz jaggery ( optional)
1 tsp chilli powder
4 cups water

1/2 cup cooked kandi pappu (toor dal) ( pigeon peas). =1/4 cup dry

In a pot heat oil
To the oil add red chilli, mustard seeds, cumin seeds, urad dal fry until aromatic and urad dal golden brown. Add h
Add butternut pieces, tomato turmeric add salt
Chopped tomatoes, tamarind
cook with 4 cups water until
Cooked once a spoon pierces butternut with ease. Add dal
Chilli powder and leave to simmer
For approx 10 minutes on low.
Garnish with lots of cilantro
Serve as you would a stew or with rice or quinoa or millet

Butternut Koora (dry butternut curry)
1/4 cup dry split ( senaga pappu) chick peas ( bengal gram) soaked
2 cups water
1 lb pumpkin diced weighed, after deseeded and peeled.
1 Tblsp oil
1 tsp mustard seed
1 tsp (minna pappu)urad dal black gram
1tsp cumin seeds
Curry leaves
2 green chilli
2sprigs curry leaves
1/4 tsp inguva (asafoetida)
1 tsp turmeric
1 “ ginger finely chopped
3/4 tsp tamarind paste
2 Tblsp Finely grated coconut
Salt to taste
Cilantro chopped ( coriander leaves)

Heat a pan with oil. Once hot put in dry spices. Stir them till golden brown and aromatic. Add ginger curry leaves
Add split gram cook with the water adding little water at a time, until dal is soft doing the finger test. Using forefinger and thumb. Add butternut and tamarind paste and water cook until butternut has just cooked piecing butternut to figure out done ness. Add cilantro and grated coconut. If served with roti’s make sure it is mashed, if serving with rice butternut can be more whole.

Butternut Payassam
1 lb grated butternut
2 cups whole milk
2 Tblsp ghee
1/4 cup cashew nuts
2 Tblsp coconut sugar
Generous pinch of saffron
3/4 tsp ground elachi/ cardamom
Approx 1/2 cup sugar

In a pan heat the ghee, once ghee is heated fry cashews until a little brown add raisins,once raisins plump up remove from ghee both cashews and raisins and keep aside.in that same pot add grated pumpkin stir fry a little. Until raw smell disappears. Add 2 cups milk. Saffron, Leave to simmer for approx 10 minutes , add sugar. Once sugar dissolves, add cardamom powder
Lastly add cashew and raisin and serve immediately.

3/4 cup quinoa
1/4 cup brown basmati rice
2 cups water.

Add water to quinoa mix and leave to cook on stove top for approx 20 minutes until you see tails on quinoa and finger test rice is al dente.

Butternut roti
1 1/2 cup multigrain flour
1/4 lb (1/2 cup) boiled pumpkin
Pinch salt
1Tblsp avacado oil

Boil pumpkin on low with about 90 ml of water. Once butternut is fork tender add immediately to flour mix
To flour add salt and oil with finger tips work in the salt and oil lastly add the butternut together with the water straight from the stove to flour. Use a knife to incorporate the liquid to dry. Knead to form a soft pliable dough. Divide dough into 6
Balls . With aid of a sprinkling of flour on board roll 8” disc.
Heat a griddle/non stick frying pan or tava, once grated on moderate heat cook the butternut roti’s turning once bubbles, spread some ghee
Turn once again. Cook until speckled and light brown. Enjoy
Serve with Koora
NB: almost like tortilla


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