What is Squash Vegetable Called in India? A Comprehensive Guide

India, a land of incredible diversity, boasts a rich tapestry of cultures, languages, and of course, culinary traditions. This diversity extends to the names and varieties of vegetables found across the country. Understanding the local names for common vegetables, like squash, can be a fascinating journey. Squash, a versatile and nutritious vegetable, goes by many names in India, often varying by region and specific variety.

Understanding Squash: A Botanical Overview

Before diving into the regional names, let’s understand what we mean by “squash.” Botanically, squash belongs to the Cucurbitaceae family, which also includes cucumbers, melons, and gourds. Squashes are broadly categorized into two main types: summer squash and winter squash.

Summer squash, like zucchini and yellow squash, are harvested when immature, with tender skin and edible seeds.

Winter squash, on the other hand, are harvested when fully mature, with a hard rind and mature seeds. Examples include pumpkins, butternut squash, and acorn squash.

The variety of squash available in India is quite diverse, encompassing both summer and winter types. This variation contributes to the plethora of names used across different regions.

Regional Names for Squash in India

The Indian subcontinent is a melting pot of languages and dialects. Consequently, a single vegetable can have numerous names depending on the region. Let’s explore some of the common names for squash in different parts of India.

North India

In North India, particularly in Hindi-speaking regions, the general term for many types of squash, especially those resembling gourds, is “Kaddu.” However, “Kaddu” can be a rather generic term, also used for pumpkins and other similar vegetables.

Specific varieties might have their own local names. For instance, zucchini, which has gained popularity in recent years, might be referred to by its English name or a localized version of it. The term “Tori” is also commonly used for some varieties of summer squash, particularly those that are long and cylindrical.

South India

South India presents an even more complex nomenclature. Each of the four major Dravidian languages (Tamil, Telugu, Kannada, and Malayalam) has its own distinct term for squash.

• Tamil: In Tamil Nadu, squash is often referred to as “Poosanikai” or “Parangikai,” especially when referring to winter squash varieties like pumpkins and ash gourds. Summer squash might be called something different depending on its specific appearance and usage.

• Telugu: In Andhra Pradesh and Telangana, the common term for squash is “Gummadikaya,” again often used for pumpkins and other winter squash. Similar to Tamil, specific local names may be employed for different varieties.

• Kannada: In Karnataka, squash is generally known as “Kumbalakayi,” largely referring to winter squash. The same principle of variety-specific names applies here.

• Malayalam: In Kerala, you’ll often hear squash being called “Mathan,” particularly for pumpkins and similar types of winter squash.

East India

In East India, the name for squash varies across different states and languages, including Bengali, Odia, and Assamese.

• Bengali: In West Bengal, squash is commonly known as “Kumro,” primarily referring to pumpkins and other winter squash.

• Odia: In Odisha, the term used for squash is often “Kakharu,” similarly denoting pumpkins and related winter squash.

• Assamese: In Assam, squash, particularly pumpkins, is often referred to as “Lao.” Note that “Lao” can also refer to bottle gourd.

West India

In West India, particularly in states like Maharashtra and Gujarat, the names for squash show regional variations reflecting linguistic diversity.

• Marathi: In Maharashtra, the common term for squash, specifically pumpkins and related winter squash, is “Bhopla.” Different squash varieties might have specific local names.

• Gujarati: In Gujarat, squash, especially winter squash like pumpkins, is usually called “Kolun.” As with other regions, specific names can exist for different types of squash.

Squash Varieties in India and Their Local Names

While the generic terms mentioned above are useful, it’s crucial to understand the names of specific squash varieties commonly found in India. This will help you navigate local markets and recipes more effectively.

• Pumpkin: As mentioned earlier, pumpkin is often called “Kaddu,” “Gummadikaya,” “Kumbalakayi,” “Mathan,” “Kumro,” “Kakharu,” or “Bhopla” depending on the region.

• Butternut Squash: This variety is gaining popularity, and is usually referred to by its English name, “Butternut Squash,” or a localized pronunciation of it.

• Zucchini: Similar to butternut squash, zucchini is often called by its English name or a slight variation of it. In some urban areas, vendors may use the term “green squash” or “Italian squash.”

• Ridge Gourd: Although botanically different, Ridge Gourd (Turai) is often prepared and consumed in similar ways to summer squash.

• Bottle Gourd: Also known as “Lauki” or “Dudhi,” bottle gourd is another member of the Cucurbitaceae family commonly used in Indian cuisine.

Culinary Uses of Squash in India

Squash is a versatile ingredient in Indian cuisine, used in a wide range of dishes from savory curries and stews to sweet desserts. The preparation methods and recipes vary significantly across different regions.

In North India, “Kaddu ki Sabzi” (pumpkin curry) is a common dish, often prepared with spices like cumin, coriander, and turmeric. In South India, squash is used in “Sambar” and “Kootu,” lentil-based vegetable stews. In West Bengal, “Kumro Chokka” (pumpkin mash) is a popular dish.

Squash is also used to make sweets. “Kaddu ka Halwa” (pumpkin pudding) is a popular dessert in North India, especially during festivals. The grated squash is cooked with sugar, ghee, and nuts to create a rich and flavorful treat.

Nutritional Benefits of Squash

Beyond its culinary versatility, squash offers several nutritional benefits. It’s a good source of vitamins, minerals, and antioxidants. Squash is low in calories and high in fiber, making it a healthy addition to any diet.

Vitamin A: Squash is rich in beta-carotene, which the body converts into vitamin A, essential for vision, immune function, and skin health.

Vitamin C: It’s also a good source of vitamin C, an antioxidant that helps protect the body against damage from free radicals.

Potassium: Squash provides potassium, an important mineral that helps regulate blood pressure and fluid balance.

Fiber: The high fiber content in squash promotes digestive health and helps keep you feeling full.

Tips for Buying and Storing Squash

When buying squash, look for firm, unblemished vegetables that feel heavy for their size. Avoid squash with soft spots, cuts, or bruises. Summer squash should have smooth, thin skin, while winter squash should have a hard, thick rind.

Store summer squash in the refrigerator for up to a week. Winter squash can be stored in a cool, dry place for several months. Once cut, squash should be stored in the refrigerator, wrapped tightly in plastic wrap.

Conclusion

As we’ve seen, the name for squash in India is far from straightforward. It’s a patchwork of regional dialects, botanical classifications, and culinary traditions. While “Kaddu,” “Gummadikaya,” “Kumbalakayi,” and other terms serve as general identifiers, understanding the specific names for different varieties is essential for anyone seeking to explore the diverse culinary landscape of India. Whether you’re a seasoned chef or a curious food enthusiast, this guide should provide a helpful starting point for navigating the world of squash in India. Remember that the best way to truly learn is to immerse yourself in the local markets and kitchens, asking questions and tasting the incredible variety of squash-based dishes that India has to offer.

What are the common names for squash in India?

The term “squash” encompasses a wide variety of gourd-like vegetables, and their names in India vary significantly based on the region and specific type. Some common names include “kaddu” (often referring to pumpkin or larger winter squash), “lauki” (bottle gourd), “tori” or “turai” (ridge gourd or sponge gourd), and “chappan kaddu” (round squash). Understanding these regional variations is crucial when purchasing or cooking squash in different parts of the country.

Furthermore, many local dialects boast their own unique terms for squash, adding to the complexity. For instance, in some southern states, certain squash varieties might be called by names derived from Tamil, Telugu, or Kannada languages. Consulting local vendors or experienced cooks within a specific region is always advisable for accurate identification and culinary use.

Is “kaddu” always the same as pumpkin in India?

While “kaddu” is frequently used to refer to pumpkin in many parts of India, it’s not always a direct synonym. The term can sometimes encompass other types of winter squash that are similar in appearance and texture to pumpkin. The precise meaning often depends on the regional dialect and the specific variety of squash being discussed.

Therefore, when encountering the term “kaddu,” it’s essential to clarify the context or inquire about the specific characteristics of the vegetable being sold. Asking for details such as the shape, color, and intended use can help ensure you’re getting the desired type of squash, whether it’s truly pumpkin or a closely related variety.

What is “chappan kaddu” and how is it different from other squashes?

“Chappan kaddu” refers to a type of round or pattypan squash, typically characterized by its flattened, disc-like shape and scalloped edges. It belongs to the summer squash family and is known for its tender skin and mild flavor, making it suitable for various culinary applications. The term “chappan” likely relates to its flattened form.

Unlike some winter squashes, “chappan kaddu” has a shorter shelf life and is best consumed when young and tender. Its mild flavor makes it a versatile ingredient that can be used in curries, stir-fries, and stuffed vegetable dishes. Its unique shape also adds an appealing aesthetic to any meal.

How do “tori” and “turai” relate to squash?

“Tori” and “turai” are both common Indian names for ridge gourd or sponge gourd, which are varieties of squash belonging to the Luffa genus. Ridge gourd (tori) has prominent ridges running along its length, while sponge gourd (turai) is smoother and less angular. Both are popular vegetables in Indian cuisine.

These gourds are known for their slightly bitter taste and are often used in savory dishes like curries, stews, and stir-fries. They are also valued for their nutritional benefits, being rich in vitamins, minerals, and fiber. While technically squashes, they are usually distinguished from round or winter squash varieties in Indian markets and recipes.

What is “lauki” and how is it typically used in Indian cuisine?

“Lauki” refers to bottle gourd, a long, slender squash with a light green skin and white flesh. It is a widely consumed vegetable in India, known for its mild, slightly bland flavor and high water content. “Lauki” is a staple ingredient in many vegetarian dishes and is often used for its cooling properties.

In Indian cuisine, “lauki” is commonly used in curries, koftas (vegetable dumplings), raitas (yogurt-based side dishes), and even sweets. Its neutral flavor allows it to absorb the flavors of other ingredients, making it a versatile component in various recipes. It is also believed to have medicinal properties in Ayurveda.

Are there specific squash varieties that are more popular in certain regions of India?

Yes, the popularity of different squash varieties varies significantly across India due to climate, local preferences, and agricultural practices. For instance, “kaddu” (pumpkin/winter squash) is widely used in North Indian cuisines, especially during festivals. “Lauki” (bottle gourd) enjoys widespread popularity across the country, particularly in summer months.

In South India, specific varieties of gourds and squashes are incorporated into regional dishes like sambar and kootu. Coastal regions may favor squashes that are more tolerant of humid conditions. Local markets and traditional recipes often reflect the regional variations in squash consumption.

How can I identify the best quality squash when purchasing it in India?

When purchasing squash in India, several factors can help you identify the best quality. Look for squash that feels heavy for its size, indicating a high moisture content and fresh pulp. Avoid squash with soft spots, bruises, or blemishes on the skin, as these are signs of spoilage.

The skin should be firm and smooth, and the stem (if present) should be green and intact. For certain varieties like “tori” or “turai,” the ridges should be firm and not easily damaged. Depending on the specific type of squash, asking the vendor for information about its freshness and intended use can also be helpful.