Tuesday, May 1, 2012

Sui/Butternut Squash Stew: Beginner Series

How do you feel when somebody calls you or mails you to get the recipe of a dish that he/she had tasted 5 years back? That is what I did to my hubby's aunt for the Sui recipe!I happened to eat Sui, a South Canara dish made with pumpkins many years before at my hubby's aunt's place. I loved it so much & after few days I completely forgot about it. After around five long years, I recalled about that dish & immediately called his aunt for the recipe. She was kind enough to give the recipe. I have made this many times after getting the recipe from her.

Don't go by the complicated name. Sui is a very simple yet amazingly flavorful dish. It is a perfect example of less is more! I do not know why it is called so. May be I should check with her again! 

Generally Sui is made with pumpkin, but I replaced with Butternut Squash.


Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:
Butternut Squash: 3 cups, 1 inch cubed (peeled & de-seeded)
Water: 2 cups
Jaggery/Brown sugar: 1 to 1.5 tsp
Salt: According to taste
For spice paste:
Coconut: 3/4th cup
Raw rice: 1 tsp, optional (I did not add any!)
Cumin seeds: 1.5 tsp
Green chillies: 2-3 nos
For tempering:
Cooking oil: 1 tsp, preferably coconut oil
Mustard seeds: 1/2 tsp
Curry leaves: a sting
Asafoetida/Hing: a pinch
For garnish:
Coriander leaves/cilantro: 1 tbsp, finely chopped (optional)






Method:
Boil the cubed squash in 2 cups of water. Cook until tender & yet firm.

Meantime, make a fine paste of the ingredients mentioned for the spice paste. Add few tablespoons of water to make a smooth paste.


When the squash is almost done, add in the spice paste, salt & jaggery.


Reduce the heat to medium & cook for another 5-7 mins, until the flavors set in. Remove from heat.
Prepare the tempering. Add oil to a small sauce pan, when oil is hot, throw in the mustard seeds followed by curry leaves. When leaves turn crisp, turn off the heat & add the asafoetida. Pour this tempering over the stew prepared & cover the stew with a lid. This is to ensure that the aroma of the tempering is held inside the stew
Let is sit for a minute or two. 
Garnish with coriander leaves & serve with rice or roti.




Notes:

  • Adjust the consistency of the stew according to your needs.
  • Rice is added for the spice paste to make the stew thick.
  • If you feel the stew has turned thin, add 1.5 teaspoons of rice flour to 2 tbsp of water. Mix thoroughly & add it to the boiling stew. Reduced the heat to low & cook for another couple of minutes. 

14 comments:

  1. Never tried stew with butternut squash,looks fabulous and yummy..

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  2. Mouthwatering good :) we make a similar dish called kumbalakayi kayirasa I was kind of thinking of making it today; after peeking into your kitchen, I have to make it :)

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  3. Sui looks Yummy, easy and yummy dish Sushma. Ee sarthi Sheng Siong inda pumpkin tarode idanna madoke. Hegidira?

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  4. ONe of my favourite dishes.. Have to try this replacement with butternut squash..

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  5. This sounds so nice and never tried pumpkin in this way

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  6. Too good, wish to taste with rice..:)

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  7. yummy dish. looks so delicious.

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  8. Superb recipe and lovely clicks

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  9. Superb recipe and lovely clicks

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  10. Happy to be your new follower Sushma. Love the stew and it looks so scrumptious and made me very hungry. Feel free to check me out when you find the time.
    Tickling Palates

    ReplyDelete
  11. Looks delicious,Sushma..
    First time to your space n you have a splendid space..Happy to join your space:-)
    Do drp by my space n hope u'll join my space as well..

    Join me in the ONGOING EVENTS-"Ginger & Pepper Corns/powder(EP Series-May) ,
    Show me Your HITS 'Iron Rich Foods'
    ERIVUM PULIYUM

    ReplyDelete
  12. Yummy!!!! Bookmarked the site…
    Deccansojourn.com

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  13. That's another new one for me! Thanks !

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