Yellow Pumpkin – 400 gms cut into cubes

Onion – 1 large finely chopped

Green Chillies – 3 slit into half

Green Peas – 200 gms

Coconut Milk – 2 cups

Mustard Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Masoor Dal – 1 cup

Sambar Powder – 1 tbsp

Dosa Milaga Podi – 1 tbsp

Asafoetida – 1 tsp

Bay Leaves – 2

Coriander leaves – 1 bunch finely chopped

Oil – 3 -4 tbsp

Salt to taste


In a kadai, heat oil and once hot add mustard seeds, cumin seeds, bay leaves, green chillies and onions and saute for a few minutes till the onions become translucent.Now add ginger garlic paste and saute for a few more minutes.

In a pressure cooker, cook the masoor dal and once cool mash it and keep it aside.

Now add the yellow pumpkin, sambar powder, salt and asafoetida and mix well.  Add the cooked dal with water and green peas and close the lid and cook for 10  minutes on a low flame.

Now add coconut milk and dosa milaga podi and let it simmer for couple of minutes.

Garnish with Coriander leaves.

Yummy Thai style Butternut Squash Korma is now ready !!