This lovely vegetable was sitting in my counter for quite some days.Finally ,today happened to be the inaugural ceremony of tasting this vegetable.Though it resembles pumkin, I know, here in US even pumpkin tastes different from India. I was completely clueless about the taste but wanted to try my hand.
The process of shelling was quite tough ,but managed. Since this being my first attempt on spaghetti squash, I wanted to play a safe game.Kerala style 'thoran' is the idea behind this recipe.The final product turned out nice with a perfect taste and a beautiful texture.
Ingredients
Spaghetti Squash ................ 3 cups, shelled and cubed to 1 inch
Coconut ............................. 2 tbsp grated
Salt .................................... to taste
Sambar powder ................. 3/4 tsp * see note
Dry Red chilli ....................... 1 broken to pieces
Mustard seeds..................... 3/4 tsp
Urad dal ............................. 3/4 tsp
Turmeric Powder ................ 1/4 tsp ,divided
Asafoetida .......................... a big pinch
Coconut Oil ........................ 1 1/2 tsp
Coriander leaves .................... few
Curry leaves....................... few
Method
- Bring a pot of water to boil with some salt and turmeric.
- Add the spaghetti squash and boil till done. (it should be boiled ,still hold its shape)
- Take a shallow pan and add oil.
- Once oil is hot add mustard and urad along with broken chilli.
- Add boiled squash along with turmeric,asafoetida and salt.
- In a small bowl, mix sambar powder with a tsp of water and add it to the squash.( water helps in distributing the sambar masala to the vegetables uniformly)
- Cook for 2 minutes.Then top it with coconut.
- Stir for a minute and add coriander and curry leaves.
Enjoy with steaming rice as a Side dish.
Note
If you don't have sambar powder,dry roast 1/2 tsp channa dal,2 red chillies and 1 tsp coriander seeds.Cool and grind it to a fine powder.
No comments:
Post a Comment
I look forward to your valuable comments!