Indian Kerala Pulissery Pulissery Recipes Vegetarian

Buttercup Squash and Green Lentil Pulissery – Cooked With Ground Coconut & Yogurt

squash and green lentil soup

Buttercup squash and Green lentil made into a Kerala style Pulissery, that can be served as a soup too…

One of the popular vegetarian dishes in Kerala is pulissery, this can be made with a variety of vegetables and fruits like mangoes, pineapple, tomatoes, pumpkin, cucumber etc etc. The veggies or fruits are first cooked till tender, ground coconut is added to it and cooked again. Towards the end, thick yogurt is added and finished it off by adding the tempering.

I have shared the recipes of making pulissery with different kinds of veggies and fruits, please click the link to view the recipes.

This time, I bought buttercup squash and green lentils and made pulissery with it. I didn’t add the tempering at the end, tasted really good and can be served as a soup as well.

Buttercup squash has an amazing sweet buttery taste, this was the first time I cooked with buttercup squash and I loved it. It resembles to Kabocha or Japanese squash. I even tried baking the squash seasoned with ground pepper and salt, tasted phenomenal.

green lentil and squash soup

Buttercup Squash and Green Lentil Pulissery - Cooked With Ground Coconut & Yogurt
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Indian
  • Buttercup squash, cubed- use half of the squash
  • Green lentils- 1 cup
  • Chili powder- ¾ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tsp
  • Curry leaves- 1 sprig
  • Salt- 1 tsp
  • Water- 2 cups
To grind coconut
  • Grated coconut- ¾ cup
  • Cumin seeds- 1 tsp
  • Garlic, chopped- 1 large clove
  • Turmeric powder- ¼ tsp
  • Green chili- 1
  • Water- ¼ cup
Other ingredients
  • Thick yogurt- 1 cup
  • Salt- 1 tsp
  1. I used pressure cooker to cook the squash and green lentils. You can also cook them in a saucepan.
  2. I used half of the buttercup squash, peel off the skin and cube them evenly.
  3. Into a pressure cooker, add cubed squash, green lentils, chili powder, turmeric powder, coriander powder, curry leaves, salt and 2 cups water.
  4. Close the cooker with its lid and keep the whistle on it, cook till 2 whistles or for 20 to 25 minutes till squash and lentil turns soft.
  5. Take the cooker from the heat and let the pressure subside.
  6. Open the lid, the squash and green lentil will be perfectly cooked.
  7. In a blender, grind the grated coconut along with cumin seeds, garlic, turmeric powder, green chili and water to a coarse paste.
  8. Add the ground coconut, combine well and cook for a few minutes.
  9. Taste and add more salt if needed.
  10. Take the cooker off the heat.
  11. Beat the yogurt in a bowl and add it to the squash/lentil/coconut mixture
  12. Combine well. Do not heat the mixture after adding yogurt.
  13. I skipped adding the tempering at the end. If you prefer you could add that too (heat coconut oil in a frying pan, add mustard seeds let splutter, add dried red chilies and curry leaves, saute for a few seconds and pour over the pulissery).
  14. This can be served as a soup or as a side dish along with rice or roti.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...