Buttercup Squash and Green Lentil Pulissery - Cooked With Ground Coconut & Yogurt
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Ingredients
  • 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
Instructions
  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.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/buttercup-squash-and-green-lentil-pulissery/