Add 1/2 tsp oil and when it becomes hot, add the urad dal, chana dal, tamarind, green chillies asafoetida and roast until the lentils turn golden brown and set aside. Don't turn them dark brown/ black. You can roast them individually if you wish.

Next add the remaning 1 tsp oil and add the cubed butternut squash. Add salt needed for the veggie and saute it until it becomes tender.

Now add the cooked butternut squash, coconut, roasted lentilsm chillies, tamarind, and grind it to a somewhat smooth consistency for a thogayal or grind it smoothly for a chutney.

Prepare the tempering by heating the oil. When it becomes hot, add the mustard seeds, curry leaves, dried red chilly. Let the mustard seeds pop. Add it to the chutney and mix.

Serve the thogayal / chutney with rice/ idli/ dosa.

Switch on the saute mode in your instant pot. When it becomes hot, add Add 1/2 tsp oil. Add the urad dal, chana dal, tamarind, green chillies, asafoetida and roast until the lentils turn golden brown and set aside. Don't turn them dark brown/ black. You can roast them individually if you wish.

Switch off the sauet mode.

Next add the remaning 1 tsp oil and add the cubed butternut squash and salt. Add 1/4 cup water and cook on manual pressure coom mode for 2 minutes. Release pressure immediately.

(Alternatively, you can saute the butternut squash in the instant pot until it becomes tender.)

Now grind all the ingredients together to a somewhat coarse paste. You can grind it smoothly if you want to use this as a chutney.

Prepare the tempering by heating the oil. When it becomes hot, add the mustard seeds, curry leaves, dried red chilly. Let the mustard seeds pop. Add it to the chutney and mix.