Spicy squash curry (mattan laddu north Indian style)
Hope everyone is having a good weekend. I have been away from blogging my recipes for such a long time, so decided to start again in the new year with a fresh combination of south and north of India. Yellow pumpkin (mattan) by it self is sweet when cooked. My mother adds just a tinge of red chillies for the light spiciness and some lentils for the protein. Generally in south yellow pumpkin curry is a side dish for sambhar or rasam. On the contrary, in the north yellow pumpkins are cooked with a lot of spice and served as side dish for puri or kachori. I am using butter nut squash, here is a simple recipe: Ingredients: 2 tablespoons chopped coriander (cilantro) 4 cups of sliced squash 1 cup split bengal gram (chana dal, kadala paruppu) 3 tablespoon oil 1/8 teaspoon asafetida (perungayam, hing) 1 teaspoon cumin seed (jeeragam, jeera) 1/2 teaspoon fenugreek seeds (vendayam, methi seeds) 1 tablespoon coriander powder (malli podi) 1/2 teaspoon turmeric (manjal podi) 1/4 ...