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Butternut squash, Acorn squash, Potatoes Sweet and Sour Curry with whole pigeon peas | Sihi Kootu

Sihi Kootu is a Sweet and sour curry prepared mainly on sankranthi day in every Madwa brahmin's household in Karnataka. This curry is usually prepared with Sihi Kumbalakayi (Sweet Pumpkin) and Avarekalu (Hyacinth beans or Surti Lilva Papdi in Hindi). My mother always cooks this dish at home during Sankranthi festival. I have tasted this curry prepared slight differntly at many occasions. Below is the detailed recipe of my version:


Butternut squash - 1/2 cup (cubed)

Red Potatoes - 1/4 cup (cubed)

Acorn Squash - 1/4 cup (cubed)

Whole Pigeon peas - 1/4 cup (fresh or frozen)

Huli Pudi - 2 tbsp (Sambar/Curry Seasoning Powder)

Saarina Pudi - 1 tbsp (Rasam/Soup Seasoning Powder)

Jaggery - 1 1/2 tbsp

Tamarind paste - 2 tbsp (freshly squeezed pulp or concentrate)

Turmeric powder - 1 tsp

Water - 4 cups

Salt - to taste

Vegetable Oil - 1 tbsp (for Tempering)

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1/4 tsp

Asofoteida - 1/4 tsp

Whole Dried Red Chilies - 1

Split pigeon peas - 1/2 cup (Pressure cooked)

Roasted peanuts - 2 tbsp (for garnish, optional)

Cilantro - 2 tbsp (chopped for garnish, optional)


1, Place a 4 Quart sauce pan on a medium heat, add the oil and once it is hot add the mustard seeds and let it splutter. Now add the fenugreek seeds and allow it to change to golden brown. Time to add Hing or Asofoteida.

2. Into the tempering add all the vegetables including the whole pigeon peas and stir fry for a couple of minutes.

3. Add salt and turmeric to the vegetables and stir fry. Add 3 cups of water and allow the vegetables to cook for 5 minutes with the lid on on a high heat.

4. Remove the lid and stir. Continue to cook the vegetables on a med-high heat for another 5 minutes with the lid back on.

5. Now add the tamarind paste and jaggery along with the seasonings (Huli Powder and Saarina Powder). Continue to boil the vegetables for 5 minutes.

6. Add the pressure cooked Toor Dal or split pigeon peas into the pan and cook for 5 more minutes.

7. Sweet and Sour Sihi Kootu is ready to be served with peanuts and cilantro garnish.

Note : Tastes best when served hot with rice of your choice brown or white, basmati or sona masoori.

Enjoy the Sihi Kootu with fried happala or pappad.

Saarina Pudi and Huli Pudi recipes will be shared shortly.


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