Butter Squash(Yellow Pumpkin) Curry-My Mother's recipe

Dice your pumpkin and cook it in some water to which a tsp of turmeric powder is added. One can also add raw banana(Varakya) and Yam. It gets thicker and mushier once cooked and definitely tastier!



The amount is to your choice as per the members in your family. In a pressure cooker, alongside pls cook some green lentils(the pic is given  below) until it becomes soft



Once the buttersquash and lentils are cooked, start on the tempering...



Add  a tablespn of coconut oil, a bit of grated coconut, some white Urad dal/lentils, dry red chillies, mustard seeds



Roast it over the fire till you attain this colour for the grated coconut and set it aside to garnish the final dish



The white Urad dal/lentil is seen on the left(used onlyfor the tempering). The garlic, peppercorns, cumin seeds,the dry red chillies and some more coconut is taken and put into the mixie with water to get the ground coconut mix to pour over the cooked green dal and pumpkin shown below in the next two pics.



The cooked green dal/moong dal and the butter squash



The coconut mix over the cooked pumpkin and dal



Once the coconut mix is poured over, add salt to taste and give the whole curry a mix, later add the tempering which you did earlier and kept aside



That's the end product-also called Erriserry or pumpkin curry

Both are from the same family,the green moong dal on the right without the skin is the white urad dal on the left-hope that wasn't so confusing!!!. One  can also get the split dal version from the Grocer's as well.