Kerala Naadan Mathanga Curry

Butternut squash and coconut curry with turmeric, chilli and curry leaves


  1. In a blender add the coconut, green chillies and water. Blend to a smooth thick paste and set aside

  2. In a heavy bottom large sauce pan heat the oil over a medium flame. Add the mustard seeds as they begin to splutter add the chillies and curry leaves. Add the shallots and fry for 6-7 minutes as they soften stir well

  3. Add the turmeric and chilli powder. Followed by the diced squash. Fry and coat the squash in the oil for a minute. Add water and season to taste. Cover and cook over a low heat for 17-18 minutes. The squash should hold its shape yet be cooked all the way through

  4. Add the coconut paste and continue cooking with the lid half over the pan for 7-8 minutes. Serve warm with plain rice.

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