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10 December 2012,00:34 by
Ponmathi Srilekha.S

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PARANGIKAI KULAMBU

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
25 minutes

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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