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.
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.
- Yellow Squash – 2
- Chopped Tomatoes – 2 medium
- Slit Green Chillies – 2 or 3
- Diced Shallots – 1/4 cup
- Mustard Seeds – 1/4 tsp
- Curry Leaves – a sprig
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 1/4 tsp (Alter according to your spice tolerance)
- Tamarind Paste – 1 tsp
- Salt – to taste
- Kanji Vellam (Rice Water/Stock) – 1 cup
- Grated Coconut – 1/4 cup
- Garlic – 1 clove
- Fennel Seeds (Perum Jeerkam) – 1/4 tsp
- Water – as needed
- Peel the Yellow Squash and dice it into cubes. You don’t need to remove the seeds as it will be tender.
- Dissolve the tamarind paste in 1/2 cup of water and keep it aside.
- Grind the coconut, fennel seeds and garlic with little water to form a smooth paste.
- Cook the Yellow Squash, tomatoes and green chillies in little water along with salt and 1/2 tsp turmeric powder.
- When the squash has been cooked, remove from stove top and keep it aside.
- Heat 1 tbsp oil in a nonstick pan and splutter mustard seeds.
- Throw in the shallots and curry leaves. Saute until the shallots begin to brown.
- Reduce heat and add 1/4 tsp red chilly powder. Stir for a few seconds.
- Add the cooked squash and tomatoes along with it’s gravy.
- Add the coconut paste and tamarind water to the pan. Mix everything and bring the curry to a slow boil.
- Next, add 1 cup of Kanjivellam (Rice Starch) to the curry and salt to taste. Simmer the curry for 5 more minutes.
- You may have to adjust the amount of tamarind paste used depending on the ripeness of the tomatoes.