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This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
Does Not Apply
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.