Get ready to spice up your mealtime with these 18 mouthwatering yellow squash recipes from around India! Yellow squash, also known as pattypan or crookneck, is a versatile vegetable that can be used in a variety of dishes, from curries and stews to snacks and street food. In Indian cuisine, yellow squash is often paired with aromatic spices, herbs, and other vegetables to create flavorful and nutritious meals. From the creamy textures of coconut curries to the tangy zing of tamarind-based dishes, these recipes showcase the best of Indian cooking. In this article, we’ll take you on a culinary journey across India, exploring 18 unique and delicious yellow squash recipes that will leave your taste buds craving for more.
Yellow Squash and Potato Sabzi
A flavorful and nutritious vegetarian sabzi recipe that combines the sweetness of yellow squash with the earthiness of potatoes.
Ingredients:
– 2 medium-sized yellow squash, peeled and diced
– 2 large potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and cook for another minute.
5. Add the diced squash and potatoes, along with coriander powder and salt. Stir well.
6. Cook for 15-20 minutes or until the squash and potatoes are tender.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20 minutes
Spicy Yellow Squash Curry with Coconut
This vibrant curry is a flavorful twist on traditional Indian recipes, with the sweetness of yellow squash perfectly balanced by the heat of red pepper flakes and the richness of coconut milk.
Ingredients:
– 2 medium yellow squash, sliced
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (adjust to taste)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add squash, cumin, turmeric, and red pepper flakes. Cook, stirring occasionally, until squash is tender, about 8-10 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for an additional 2-3 minutes or until flavors have melded together.
6. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 15-18 minutes
Yellow Squash Thoran (Kerala Style)
Thoran is a popular side dish from the southern Indian state of Kerala, known for its simplicity and flavor. This Yellow Squash Thoran recipe is a variation that combines the sweetness of yellow squash with aromatic spices.
Ingredients:
– 2 medium-sized yellow squash, diced
– 1 small onion, finely chopped
– 2-3 green chilies, slit
– 1 teaspoon grated ginger
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons coconut oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the green chilies, ginger, and mustard seeds. Sauté for another minute.
4. Add the diced yellow squash and turmeric powder. Mix well.
5. Reduce heat to low and simmer for 10-12 minutes or until the squash is tender.
6. Season with salt to taste.
7. Serve hot with steaming rice or as a side dish.
Cooking Time: 15-18 minutes
Yellow Squash and Moong Dal Tadka
This recipe combines the natural sweetness of yellow squash with the creamy texture of moong dal, perfect for a comforting and nutritious meal.
Ingredients:
– 1 medium-sized yellow squash, diced
– 1 cup split green gram (moong dal)
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– 2 cups water
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced squash and cook for 5-7 minutes, or until slightly tender.
4. Add the moong dal, cumin, and salt. Stir well to combine.
5. Gradually add the water, stirring constantly to prevent lumps from forming.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal is creamy and the squash is tender.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Yellow Squash Bhaji with Peanuts
This flavorful snack from Indian cuisine is a perfect blend of crunchy peanuts and soft yellow squash, spiced up with aromatic spices. Enjoy this delightful treat as a side dish or as a quick snack.
Ingredients:
– 2 medium-sized yellow squash, diced
– 1/4 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Heat oil in a deep frying pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and cook until translucent.
4. Add minced garlic and sauté for 30 seconds.
5. Add diced yellow squash, peanuts, coriander powder, and salt. Stir well to combine.
6. Cook for 10-12 minutes or until the squash is tender and lightly browned.
7. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Yellow Squash and Tomato Sambar
A flavorful and aromatic Indian-inspired vegetable stew that combines the sweetness of yellow squash with the tanginess of tomatoes, perfect for a comforting meal.
Ingredients:
– 2 medium yellow squashes, peeled and cubed
– 2 large ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed yellow squash and diced tomatoes, stir to combine.
5. Sprinkle cumin, turmeric powder, and salt; mix well.
6. Gradually add water as needed to achieve a stew-like consistency.
7. Simmer the sambar for 20-25 minutes or until the squashes are tender.
Cooking Time: 25 minutes
Yellow Squash Poriyal (Tamil Nadu Style)
This flavorful poriyal is a staple dish from Tamil Nadu, South India, made with tender yellow squash, aromatic spices, and the perfect balance of sweetness and tanginess.
Ingredients:
– 2 medium-sized yellow squash
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon mustard seeds
– Salt, to taste
– 1 tablespoon vegetable oil
– 1 tablespoon sambar powder (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Wash and peel the yellow squash, then cut them into small pieces.
2. Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds; let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add garlic, salt, and sambar powder (if using). Mix well.
5. Add the squash pieces and stir well to combine with the spice mixture.
6. Cook over low heat, covered, for 10-12 minutes or until the squash is tender.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Yellow Squash and Chana Dal Curry
This vibrant curry is a perfect blend of Indian spices and summer squash, making it a refreshing twist on traditional dal recipes. With its creamy texture and subtle sweetness, this dish is sure to become a family favorite.
Ingredients:
– 1 medium yellow squash, diced
– 1 cup chana dal (split chickpeas)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 cups water or vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute.
4. Add chana dal and stir to combine with spices. Cook for 1 minute.
5. Add diced squash and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Yellow Squash Masala with Mustard Seeds
This vibrant and flavorful Indian-inspired dish is a perfect side or main course option. Yellow squash, mustard seeds, and aromatic spices come together to create a delightful harmony of flavors.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add mustard seeds and cook until they pop and become fragrant, about 30 seconds.
3. Add onion and garlic; cook until the onion is translucent, about 3-4 minutes.
4. Add ginger, cumin, coriander, and salt. Cook for 1 minute.
5. Add squash and stir to combine with the spice mixture.
6. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until the squash is tender.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20 minutes
Yellow Squash and Spinach Dal
This flavorful and nutritious dal combines the sweetness of yellow squash with the earthy taste of spinach, perfect for a quick and easy lunch or dinner. With just a few simple ingredients, you can create a delicious and healthy meal.
Ingredients:
– 1 medium yellow squash, diced
– 2 cups fresh spinach leaves
– 1 cup red lentils, rinsed and drained
– 4 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: 1-2 tablespoons vegetable oil or ghee for serving
Instructions:
1. In a large pot, sauté the onion and garlic in water until softened.
2. Add the diced yellow squash and cook until tender.
3. Add the red lentils, spinach leaves, cumin, and salt. Stir well.
4. Pour in the water and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the lentils are cooked through.
6. Serve hot, garnished with chopped cilantro or a dollop of yogurt if desired.
Cooking Time: 25 minutes
Yellow Squash and Onion Pakoras
A twist on traditional Indian fritters, these crispy pakoras are perfect as a snack or appetizer. The sweetness of the yellow squash pairs beautifully with the savory flavors of the onion and spices.
Ingredients:
– 2 medium yellow squashes, grated
– 1 large onion, thinly sliced
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
– Water, as needed
Instructions:
1. In a bowl, mix together grated squash, sliced onion, chickpea flour, cornstarch, baking powder, salt, and cumin seeds.
2. Gradually add water to form a thick batter.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the hot oil.
5. Fry for 3-4 minutes or until golden brown and crispy.
6. Remove from oil and drain on paper towels.
7. Serve warm with your favorite chutney or raita.
Cooking Time: About 15-20 minutes
Yellow Squash and Coconut Chutney
This refreshing chutney is a perfect accompaniment to grilled meats, naan bread, or as a dip for vegetables. The combination of sweet yellow squash, creamy coconut, and tangy spices will have you craving more.
Ingredients:
– 2 medium yellow squash, diced
– 1/4 cup unsweetened shredded coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Add squash, coconut, cumin, smoked paprika (if using), salt, and pepper. Cook, stirring occasionally, until squash is tender, about 15-20 minutes.
4. Stir in lime juice.
5. Remove from heat and let cool slightly.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Yellow Squash and Lentil Stew
This hearty stew is a perfect blend of flavors, textures, and nutrients. It’s an excellent way to enjoy the sweetness of yellow squash and the comfort of lentils in a single pot.
Ingredients:
– 1 medium yellow squash, diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cumin and smoked paprika (if using); cook for 1 minute.
4. Add the lentils, squash, and broth; bring to a boil.
5. Reduce heat to low; simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.
Cooking Time: 30-40 minutes
Yellow Squash and Green Peas Curry
This vibrant curry is a perfect blend of flavors and textures, featuring tender yellow squash and crunchy green peas in a rich and creamy sauce. Serve with steaming hot rice or naan for a satisfying meal.
Ingredients:
– 2 medium yellow squash, diced
– 1 cup fresh green peas
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add squash, cumin, curry powder, and turmeric; cook for 5 minutes, stirring occasionally.
4. Stir in coconut milk and green peas; bring to a simmer.
5. Reduce heat to medium-low; let cook for 10-12 minutes or until squash is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves; serve hot.
Cooking Time: 20-22 minutes
Yellow Squash and Fenugreek Leaves Stir-Fry
This recipe combines the sweetness of yellow squash with the earthy flavor of fenugreek leaves, creating a delicious and healthy stir-fry that’s perfect for any occasion.
Ingredients:
– 2 medium yellow squash, sliced
– 1 bunch fenugreek leaves (about 1 cup)
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: soy sauce or chili flakes for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant (30 seconds).
3. Add the yellow squash and fenugreek leaves; stir-fry for 4-5 minutes, or until the squash is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with optional soy sauce or chili flakes if desired.
Cooking Time: 10-12 minutes
Yellow Squash and Yogurt Kadhi
A creamy and flavorful Indian-inspired stew that combines the sweetness of yellow squash with the tanginess of yogurt, perfect for a comforting meal.
Ingredients:
– 2 medium yellow squash, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup plain yogurt
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, and turmeric; cook for another minute.
4. Add the diced squash and salt to taste; stir well.
5. Cook for 10-12 minutes or until the squash is tender.
6. Stir in the yogurt; cook for an additional 2-3 minutes or until heated through.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Yellow Squash and Tamarind Rasam
Rasams are traditional Indian soups that pack a punch of flavor. This summer variation combines the sweetness of yellow squash with the tanginess of tamarind, perfect for hot days.
Ingredients:
– 2 medium yellow squash, diced
– 1 cup tamarind paste
– 4 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add diced squash and cook until tender, about 5 minutes.
4. Add tamarind paste and water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
5. Season with salt to taste.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-22 minutes
Yellow Squash and Cashew Korma
This recipe is a creative twist on traditional Indian kormas, combining the sweetness of yellow squash with the richness of cashews. Perfect for vegetarians and vegans alike, this dish is a flavorful and satisfying meal option.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup cashews
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup cashew cream (see note)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add squash and cook until tender, about 5-7 minutes.
4. Stir in cashew cream and vegetable broth. Bring to a simmer and cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/2 cup fresh water until smooth.
Summary
Discover the flavors of India with these 18 spicy yellow squash recipes! From curries to stir-fries, and from sabzis to poriyals, this collection has something for every taste bud. Learn how to make Yellow Squash and Potato Sabzi, Spicy Yellow Squash Curry with Coconut, Yellow Squash Thoran (Kerala Style), and many more mouth-watering dishes. With ingredients like mustard seeds, chana dal, lentils, and peanuts, these recipes are sure to add a kick of flavor to your meals. Get ready to spice up your cooking routine with these Indian delights!
