September 30, 2009
Doodh Pitla (with Butternut Squash)
We had friends over for dinner a few weeks back, and it was one of the few days this past summer that actually felt like summer. I wanted to avoid making anything spicy, and decided to try my luck with a dish that I enjoyed as a kid. This is another tanjore marathi staple (and I'm sure there are variants out there in Tamil cuisine) typically made with pumpkins, with the milk serving to cut the spice levels.
1/2 -1 cup Milk
1 small Butternut squash or pumpkin
Salt to taste
Chopped cilantro to garnish
To roast and grind:
1 tspoon cumin seeds: 1 tsp
6-8 Black pepper
2 dry red chillies
1 green chilli
1" Ginger - grated
1 tbspoon Chana dal
1.5 tbspoons Toor dal
1/2 cup Coconut - shredded
1/2 tspoon Mustard seeds
1/4 tspon Asafoetida
1 tspoon Urad dal
Chop and boil the squash and set it aside. Roast and grind the ingredients.
In a thick-bottomed pan, mix the paste with the boiled squash along with some water (as needed). Add salt and let this cook for 8-10 minutes on medium-low heat.
Temper with mustard seeds, urad dal, and asafoetida. Take this off the stove and slowly add 1/2 cup of milk (or more if desired) and mix well.
Add chopped cilantro and serve with hot rice.
This treasured recipe pic is going to Heirloom:Click hosted by Jai and Bee at Jugalbandi.