I have bought and made dishes out of Zucchini but rarely did I buy yellow squash or called as summer squash. When I bought the yellow squash, I didn’t even think what I was going to make it out of this vegetable. After thinking of different recipes and spices, I felt making a curry with green chili gravy might be tastier than a curry that is made with the regular red chili powder. It did come pretty good though.
So what is the difference between a zucchini and a squash besides the color difference? I would say the main difference is the shape. Zucchini is straight where as the yellow squash has a fat round bottom that tapers towards it’s neck. When it comes to taste, both varieties taste similar – very mild vegetable taste.
Coming back to the recipe, here I have used 2 different types of green chilies that is mostly used in the Sri Lankan cooking. As you see in the below image, the smaller version of green chilies are extremely hot and gives lot of heat while the larger varieties are hot but does not release too much heat. Since I love spicy curries, I have used 3 large green chilies and 3 small green chilies which is considered quite hot and spicy dish. So to make it mild, make sure use less number of green chilies or even omit the smaller ones and use only the large varieties of green chili.
This curry goes quite well with white Basmati rice or Chappatis.
- ½ lb Yellow Squash
- 1 small onion chopped (about ¼ cup chopped onion)
- 1 clove garlic
- 3 large green chili + 3 small green chili
- ¼ teaspoon fennel seeds
- ¼ cup shredded unsweetened coconut
- ½ cup water
- 1 teaspoon canola oil
- ¼ teaspoon mustard seed
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seed powder
- ¼ teaspoon cumin seed powder
- Curry leaves
- Salt to taste
- Lemon juice/lemon wedges
- Add onion, garlic, green chilies, fennel seeds, coconut, and water to a food processor and puree until it becomes a thick gravy consistency.
- Wash yellow squash and split lengthwise. Then cut them into about 1 inch sticks (see image above).
- Add oil to a large saucepan and once hot add mustard seed and cumin seed. Once the seeds start spluttering, add the coconut gravy, cumin and coriander powder and fry for a minute.
- Add ¼ cup water, salt, and add the cut squash and cover and cook for about 8 minutes.
- Add curry leaves and cover and cook further 2-4 minutes. If the curry tend to become dry, add 1 or 2 tablespoon water at a time.
- Add lemon juice according to taste.
- Serve with Basmati white rice
Yields: Serves about 2-3 as a side dish