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I picked up a butternut squash (Thiyya Gummadikaya in Telugu or Sweet pumpkin) from the farmer's market last week without any particular recipe in mind. I have never cooked with butternut squash before and had to ask my mom for a quick curry recipe and to my surprise both my husband and I loved it. Pic Updated March 2013


46 serving

Total time

50 minutes




  • 1 lb butternut squash
  • 1 tbsp tamarind
  • 3 chilies
  • 3 chilies
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4 curry leaves
  • pinch
  • pinch Turmeric
  • 1 tsp (14 oz.) can sweetened condensed milk
  • to taste Salt


  1. Place the chopped squash pieces with 1/2 cup of water and turmeric in a microwave safe bowl and cook in the microwave for about 8-10 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
  2. In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves. When the seeds splutter, add squash and saute for 2-3 minutes.
  3. Add tamarind paste and 1/2 cup of water. Cover and cook on medium low flame for 5-6 minutes.
  4. Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.