Butternut Squash Parippu Erissery

Ingredients

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• Butternut Squash (cut into small cubes)- 1 cup
• Green chilli -1
• Curry Leaves
• Turmeric Powder - 1/4 tsp
• Water - 1/2 cup
• Salt - To taste
• Cooked toor/moong dal - 1/4 cup

To Grind (Coarse)

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• Coconut - 1/4 cup
• Pearl Onion-2 nos
• Jeera (Cumin) -1 pinch
• Green Chilly - 1
• Salt - 1 pinch

To dry roast and temper

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• Mustard seeds-1/2 tsp
• Red Chilli  - 1
• Coconut - 3 tbsp
• Curry Leaves

Method
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1. Cook the cubed squash with salt, green chilli and turmeric powder.
2. Once cooked add  cooked dal and mix well.
3. Grind  ingredients given in "To Grind " section to a fine paste.
4. Once dal and squash is cooked gently mash it.
5. Add grounded coconut mixture and mix well and boil for 2 mins.
6. In a pan add oil. Splutter mustard seeds,red chilli and curry leaves.
7. Add 2 tbsp coconut and fry till dark brown.
8. Add this on top of cooked squash - dal mixture and mix well before serving.
9. Serve hot with rice.