Thursday, November 5, 2009

Butternut Squash Kadagu puli

This recipe is not very common even in Karnataka. This is a very similar version of a karnataka speciality kayi sasuve gojju. The reason I am posting this recipe is because lot of people when they eat it ask me what this is and how I made it.

I learnt about this dish in my in-laws place. Kadagu means Mustard seeds in Tamil. Puli is Tamarind. This goes very well with rice or chapathis. If the same recipe is called something else in some other language, I am not aware of it. I have used butternut squash here, but you can try the same with any other squash and it works fine even though the sweetness of the butternut squash or pumpkin gives it an extra depth of flavor.

  1. Butternut squash, skinned, seeded and cut into chunks.
  2. Peanut oil - 3 -4 TBSP or more depending on how big the squash is.
  3. Turmeric - a generous pinch.
  4. Hing - a generous pinch.
  5. Shredded coconut - a big handful.
  6. Red chillies - 6 - 7 divided use. (Vary to taste)
  7. Salt - to taste.
  8. Curry leaves - a few.
  9. mustard seeds - 2 tsp divided use.
  10. Jaggery - 1 lemon ball size.
  11. Tamarind - 1 lime ball size.


Heat the oil in a pan. When hot, add 1/2 tsp of mustard seeds. When they splutter, add 1 broken red chilly with curry leaves. Add the cut butternut squash and mix. Add turmeric, salt and cover with water and cover the lid. Let it cook till tender. Meanwhile, grind coconut, remaining red chillies, remaining mustard seeds, hing into thick paste in the blender. When the veggies are tender, add the paste and let it simmer. Add the juice out of tamarind and the jaggery. Boil till jaggery has melted and you get the nice aroma of the dish about 4 - 5 minutes.. Check for salt and turn the heat off.


You can use store bought already cut butternut squash if you are pressed for time. You can use tamarind paste as a short cut about 3/4 tsp - 1 tsp. You could use chilli powder about 1 - 1/2 tsp instead of grinding the red whole chillies. But, whatever it is, don't skip grinding the coconut, mustard seeds and chilli powder (You might be tempted to use coconut milk, mustard powder, chilli powder, hing powder). You don't get the same taste. If jaggery is not available, you could use light brown sugar about 2 -3 TBSP.

Happy Cooking!! Pin It


  1. Looks nice in color and love the tangy and sweet flavor... really yummy and thanks for dropping by ... have added you in my blogroll... happy blogging and keep visiting more :)

  2. hiya!, I thought know body knew about this, I make this quite often, this is one of the dish I make regularly, we usually make it with brinjal, chow-chow,sometimes cabbage, it goes very well with Idli, because of its tangy & spiciness!, I have posted one!


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