Acorn Squash Poriyal - submitted by Dahlia on 03-06-2008
Ingredients Acorn Squash - 1 (diced)
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 strand
Roasted Peanuts - 2 tblsp
Corriander seeds - 1 tsp
Salt - as needed  Method
1. Heat oil in a pan and splutter the mustard seeds, urad dal and curry leaves.
2. Add the diced acorn squash pieces and saute for a minute. I prefer to cut it into very small pieces.
3. Add salt, turmeric powder and chilly powder to it and fry for another minute.
4. Add around 1/4 cup of water, cover with a lid and let it cook for about 7 minutes till the squash becomes soft.
5. In the meantime, roast the peanuts and corriander seeds in a kadai or in microwave.
6. Coarsely grind this and add the powder to the cooked acorn squash.
7. Toss everything together for another minute and switch off. Serve as a side for rice. Tips
- You could also use the same recipe with any of the squash varieties and make butternut squash poriyal, bottlegourd poriyal, chayote squash (chow chow) poriyal, zucchini poriyal, baby pumpkin (punjabi tinda) poriyal, pumpkin poriyal, yellow squash poriyal, ashgourd poriyal etc. Comments Comment by a anupa mokal i want to know what we call 'acorn' in india... it is the sed of the Oak tree.. where would i get it??.. and what is its indian name so that i can ask in the local shop..
thanks Reply :- Acorn Squash is a variety of pumpkin. I'm not sure if this exact pumpkin is available in india. You can try this recipe with any pumpkin varieties that is available - yellow pumpkin, ashgourd (white pumpkin). |
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