Summer squash curry made with yogurt instead of cream. South Indian in style, lighter than you’d expect, and ready in under an hour. The yogurt base is seasoned with chana dal ground into paste, fresh coconut, green chilies, and a tempering of mustard seeds, curry leaves, and dried red chili at the end. That final tadka goes on hot, sizzling over the curry just before serving. Over rice, this is a full meal. Four ingredients you likely have. Worth making on a weeknight.
How to Make Green Yogurt Curry with Summer Squash
Steam, don’t roast
Steaming the squash keeps it tender without adding fat or color. Fifteen minutes over medium heat, then cold water to stop it. Overcooked squash turns mushy and disappears into the curry; you want it to hold its shape.
Time the tadka
The tempering of mustard seeds, cumin, curry leaves, and dried chili goes in last. Get the oil genuinely hot before adding the seeds; they should pop immediately. Pour it over the finished curry and stir through just once. Don’t cook it in from the start or the flavor dissipates. 
Green Yogurt Curry with Summer Squash
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
Creamy, subtly spiced South Indian curry. Perfect with rice, easily customizable.
Ingredients
- 1 1/2 lbs (680 g) summer squash
- 3 cups (710 ml) yogurt
- small bunch cilantro leaves
- 1/2 cups (118 ml) frozen fresh grated coconut
- 2 tbsp chana dal
- 2-3 green chilis
- 1/2 tsp cumin seed
- 1/2 tsp black mustard seeds
- 1/4 tsp turmeric powder
- Salt
- 2 tsp vegetable oil
- pinch of hing / asafetida
- 1 dried red chili
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4 fresh curry leaves
Instructions
- Steam cut summer squash in a steamer basket over medium-high heat, reducing to medium heat once boiling. Cover and steam for 15 minutes, or until tender. Immediately immerse in cold water.
- Grind chana dal into a powder in a blender, adding about 3/4 cup of water as needed to create a smooth paste. Add coconut, green chilies, cilantro, cumin seed, black mustard seeds, and turmeric powder. Once a smooth paste is achieved, add yogurt or buttermilk and blend well.
- In a pan, combine steamed summer squash, yogurt curry, and salt to taste. Heat over medium heat until boiling, then turn off the heat.
- In a small saucepan, heat oil over medium heat. Add hing, black mustard seeds, and cumin seeds. Once the mustard seeds pop and cumin seeds brown, reduce heat to low. Add curry leaves and broken dried red chilies. Coat with oil and pour over the yogurt curry.
- Serve majjige huli with hot rice. May also be served chilled.
Notes
- For a richer flavor, roast the squash before steaming.
- If the curry is too thick, add a little water or more yogurt to adjust consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
Can I use zucchini instead of summer squash?
Yes, zucchini works well as a substitute. It has a similar texture and mild flavor. Just cut it the same size and steam for the same amount of time.
What does chana dal do in the coconut paste?
Ground chana dal acts as a thickener and adds a subtle nutty flavor to the paste. It helps the curry coat the squash pieces rather than being too thin and watery.
Can I use store-bought yogurt for this recipe?
Yes, use plain, unflavored yogurt. Full-fat yogurt gives the best result because it’s less likely to split when mixed with the warm squash. Avoid Greek yogurt, which is too thick for this curry.
