Kerala Recipes

I got some Yellow Squash & Tomatoes from my aunt’s summer garden. I didn’t know what to do with the Yellow Squash and so I made an impromptu curry with it for Lunch. It was the first time I was using Yellow Squash in a curry and so I was s bit skeptical. However, it tasted good. Now that I have had success with Yellow Squash, I will buy it more often.

Yellow Squash Curry

Recently, I discovered a secret ingredient for thickening curries. Kanjivellam or Rice Starch can be used for thickening any gravy or curry. It also helps me on days when I don’t have enough grated coconut for adding to my curry. I have used Kanji Vellam in this Yellow Squash curry. This Curry goes well with Rice.

Ingredients

1. Yellow Squash – 2
2. Chopped Tomatoes – 2 medium
3. Slit Green Chillies – 2 or 3
4. Diced Shallots – 1/4 cup
5. Mustard Seeds – 1/4 tsp
6. Curry Leaves – a sprig
7. Turmeric Powder – 1/2 tsp
8. Red Chilly Powder – 1/4 tsp (Alter according to your spice tolerance)
9. Tamarind Paste – 1 tsp
10. Salt – to taste
11. Kanji Vellam (Rice Water/Stock) – 1 cup
12. Grated Coconut – 1/4 cup
13. Garlic – 1 clove
14. Fennel Seeds (Perum Jeerkam) – 1/4 tsp
15. Water – as needed

Preparation Method

1. Peel the Yellow Squash and dice it into cubes. You don’t need to remove the seeds as it will be tender.
2. Dissolve the tamarind paste in 1/2 cup of water and keep it aside.
3. Grind the coconut, fennel seeds and garlic with little water to form a smooth paste.
4. Cook the Yellow Squash, tomatoes and green chillies in little water along with salt and 1/2 tsp turmeric powder.
5. When the squash has been cooked, remove from stove top and keep it aside.
6. Heat 1 tbsp oil in a nonstick pan and splutter mustard seeds.
7. Throw in the shallots and curry leaves. Saute until the shallots begin to brown.
8. Reduce heat and add 1/4 tsp red chilly powder. Stir for a few seconds.
9. Add the cooked squash and tomatoes along with it’s gravy.
10. Add the coconut paste and tamarind water to the pan. Mix everything and bring the curry to a slow boil.
11. Next, add 1 cup of Kanjivellam (Rice Starch) to the curry and salt to taste. Simmer the curry for 5 more minutes.

Note

• You may have to adjust the amount of tamarind paste used depending on the ripeness of the tomatoes.

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