Simple, practical, and full of everyday flavour, Butternut Squash Thoran (South Indian) is a vegetarian South Indian main course made with coconut oil, mustard seeds, and green chili in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 tablespoon coconut oil ((or olive oil))
  • 1 teaspoon mustard seeds
  • 1 green chili (finely chopped)
  • 1 stalk curry leaves
  • 1 pinch asafetida (hing)
  • 1 medium onion (finely chopped)
  • 2 cups butternut squash ((diced into 1 inch pieces))
  • 1/4 teaspoon turmeric powder
  • salt (adjust to taste)
  • 1/2 cup water

To Grind:

  • 1/2 cup shredded coconut ((fresh or frozen))
  • 1-2 green chilli
  • 1 teaspoon cumin (jeera) seeds
  • few curry leaves ((optional))

Method

  1. In a mixer grinder, add fresh shredded coconut, cumin seeds, green chilies, curry leaves (optional), and without adding water, grind to make a paste.

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil to the pot. Once hot, add mustard seeds, let them splutter.
  2. Next, add green chili, curry leaves, and asafoetida (hing). Saute for a few seconds.
  3. Add chopped onion and saute till onions turn light brown.
  4. Next, add diced butternut squash, turmeric powder, salt, water, and mix well. Deglaze the pot, make sure to scrape off any food particles if sticking to the pot.
  5. Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 2 MINUTES.
  6. When the instant pot beeps, Do a QUICK RELEASE (QR).
  7. Remove lid away from you, add coconut cumin ground mixture, mix well and cook for 1-2 minutes. Adjust seasonings if required.
  8. Butternut Squash Poriyal is ready, serve with hot rice, chapatis, roti and parathas.

Stovetop Pot:

  1. Follow the same instructions as the Instant pot above in a stovetop pot/pan and cook butternut squash covered on medium-low heat. Stir occasionally in between for even cooking and you can sprinkle water if required while stirring.
  2. Once the butternut squash becomes tender, add coconut cumin ground mixture, mix well and cook for 1-2 minutes. Adjust seasonings if required. Butternut squash thoran is ready.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.