The 3 Best Savoury Yellow Squash Recipes Indian

I first encountered the vegetable yellow squash after moving to the US. Its stunning color caught my attention a lot. I learned that this veggie may be eaten raw by my American pals. I thus tried it in salads or raitas. This veggie is quite watery. This can therefore be used in any dish that calls for pumpkin or ash gourd. In this article, I will share with you the 3 Best Savoury Yellow Squash Recipes Indian. Continue to read to learn more:

1. Yellow Squash Recipes Indian with Dal

This south Indian Andhra style dal is the ideal addition to your Thali/plate because dal is a crucial component of an Indian meal. When served with rice and some ghee, it is excellent. To make this Instant Pot dal extra scrumptious and delectable, we’re switching things up a bit and adding yellow squash or summer squash that is readily accessible locally, along with Toor dal or split pigeon peas.

A traditional Andhra lunch includes a soothing and pleasant dal, rice or another grain, rasam, a seasoned vegetable side dish, and rice crisps known as vadiyalu. One such hearty and tasty dal with mild and acidic flavors is Dosakaya Pappu. This delicious Savoury Yellow Squash Recipes Indian dal tastes almost just like dosakaya pappu.

Directions for Yellow Squash Recipes Indian with Dal:

• Toor dal, yellow squash, and tempering are added to this Dal after it has been cooked in the Instant Pot to give it a tangy, fantastic flavor. This recipe is simple to convert into a pressure cooker.
• Toor dal, rinsed and drained, should be added to the Instant Pot. 3 cups of water, turmeric, and red chili powder should be added.
• Add to the dal after coarsely chopping the summer squash, tomato, green chile, and garlic.
• Then, with the vent in the sealing position and NPR, set the pressure cooker to manual mode for 8 minutes.
• Soak tamarind the size of a lemon in one cup of water.
• With the back of the spoon, gently crush the dal as the pressure releases naturally (NPR).
• Save the tamarind juice after pressing the fruit to release its juices. Discard the fruit’s pulp.
• Set the timer for 10 minutes and activate Sauté mode on usual. The cooked and mashed dal should be combined with salt and tamarind juice before being brought to a boil.

Tempering the Dal:

• Prepare the tempering while the dal is getting thick in the sauté mode.
• When the ghee in a sauté pan melts and gets hot, add the cumin, mustard, and dried red chilies.
• Garlic, curry leaves, and a finely chopped onion are added when the mustard seeds begin to sputter. The onions should be sautéed until pleasantly browned.
• Sauté for 30 seconds after adding the chopped cilantro.
• Mix in this tempering with the dal after adding it.

2. Zucchini Squash Stir Fry

The recipe for Zucchini Sabzi is on my summer dinner menu! This tasty Indian Zucchini-Yellow Squash Stir Fry only requires a small number of Indian spices (Curry). This simple gluten-free one-pot meal will undoubtedly become a household favorite.

Ingredients for Zucchini Sabzi:

This recipe‘s primary ingredients are straightforward. To make this delectable zucchini-yellow squash stir fry, use fresh courgettes, yellow squash, onions, tomatoes, and cilantro along with typical South Asian masalas (spices). Any nearby South-Asian grocery store should have all the spices indicated in this recipe. All of my Indian dishes have Kashmiri chili powder, which I enjoy using. It adds a wonderful, colorful color and a reasonable amount of spice to my Indian meals.

• Medium Zucchini, one substantial yellow squash, optional
• 2 substantial Roma tomatoes
• 1/4 cup chopped cilantro and 1/2 cup sliced onions
• 14 cups of water and 3 tablespoons of oil
• 1 tablespoon of either grated ginger and garlic or ginger-garlic paste
• 1 teaspoon dried coriander
• 12 tsp of ground cumin, half a teaspoon of turmeric powder
• A single teaspoon of Kashmiri chili powder
• 1 teaspoon sugar or jaggery
• Juice from one lemon squeezed, salt as desired

Directions:

• Squash and zucchini should be washed, peeled, and diced. The yellow squash should be free of any tough seeds. Slice up onions and tomatoes.
• On high heat, add oil to a big skillet or wok. Add the mustard seeds, fenugreek, cumin, and dry chili. Add sliced onions after the mustard seeds begin to pop. Golden brown the onion.
• Salt, cumin-coriander powder, turmeric powder, and tomatoes should all be added to the skillet. Cook, stirring frequently until oil begins to separate and tomatoes are readily broken.
• Stir thoroughly after adding Kashmiri chili powder to the skillet. Add diced zucchini and squash. Add water after thoroughly combining everything. Reduce the temperature to low-medium.
• Cook the squash covered for 15 to 20 minutes, or until soft.
• Lemon juice and jaggery should be added. Mix thoroughly, then turn off the heat.
• Serve the Sabzi with hot Roti or as a side dish for Daal-Chawal, garnished with chopped cilantro (Rice and Lentils soup).

3. Curry Yellow Squash Recipes Indian

Curry is the dish of the day, and this vegetable has been given an Indian twist. Trust me, it functions flawlessly. You may make the same dish with pumpkin, squash, or bottle gourd. With rice and roti, this creamy Yellow Squash Recipes Indian curry is delicious.

The Simple Ingredients:

• One yellow squash (cubed)
• Onion – 1 (finely chopped)
• 1 green chili (minced)
• 1 Tomato (chopped), garlic, and ginger paste
• Red chili powder, 1 teaspoon
• 1/4 teaspoon of turmeric powder
• 1 teaspoon coriander powder
• 1/4 teaspoon of garam masala coconut cream
• 1/4 cup Salt as desired and 1/4 teaspoon of mustard seeds. seeds of cumin
• 5 leaves for the curry Cilantro, for adornment 2. TBSP of oil

Directions Yellow Squash Recipes Indian Curry:

• Curry leaves, cumin seeds, and mustard seeds will all sputter in hot oil.
• Ginger garlic paste is added after the onion and green chile have been finely diced and sauteed.
• Add the diced tomatoes and continue cooking until a gravy develops.
• The yellow squash has now been added, and it is being fried with salt, garam masala, turmeric, red chili powder, and these other spices. Cook the squash undercover, adding a little water as
• necessary, until it is tender.
• Add coconut milk, then cook the gravy for a short while.
• Add coriander leaves as a garnish.

Serving Recommendation:

• Serve the yellow squash curry over plain rice or chapati.