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  • Butternut Squash Sambar

    1 vote
    Butternut Squash Sambar
    Prep: 5 min Cook: 25 min Servings: 4
    by thecurrymommy
    94 recipes
    >
    A healthy twist on sambar made with 100% butternut squash as a base.

    Ingredients

    • 4 cups butternut squash, steamed and pureed
    • 4 cups water
    • 1 tbsp dry coriander powder
    • ½ tbsp turmeric
    • 1 tsp fresh grated ginger
    • 1 tsp oil
    • 1 tsp mustard seeds
    • ½ tsp cumin seeds
    • ½ tsp hing (asafaetido)
    • 1 tbsp finely chopped/crushed raw peanuts (optional)
    • 1 tbsp shredded coconut (optional)
    • ½ fresh squeezed lemon juice
    • 5 curry leaves (optional)
    • 3 whole dried red chili peppers (optional)
    • chopped cilantro for garnishment
    • salt
    • red chili powder
    • OPTIONAL: sambar masala
    • OPTIONAL: A variation of steamed/sauteed vegetables (peas, carrots, potatoes, drumsticks, onions, zuchinni, etc)

    Directions

    1. Place a pot on the stove top with medium heat.
    2. Pour the butternut squash and water into the pot.
    3. Add steamed/sauteed vegetables, ginger, dry coriander powder, turmeric, salt, red chili powder, lemon juice, curry leaves, sambar masala, coconut, and peanuts. Bring the contents to a boil.
    4. While the soup heats, prepare the tempered oil. In an XSmall pan heat some oil. Then add the mustard & cumin seeds and wait for them to pop.
    5. Immediately add hing (asafaetido) and whole dried red chili peppers.
    6. Pour the tempered oil in the butternut squash soup pot as soon as the chili peppers have cooked for a few seconds. (NOTE: work very quick with the tempered oil to prevent ingredients from excessive browning)
    7. Let the soup boil for another 2-3 minutes and serve.
    8. Enjoy as a replacement for sambar, daar/daal, or a soup.

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