Gummadikaya Pulusu | Pumpkin Curry

Gummadikaya Pulusu, also known as Pumpkin Curry, is a traditional Andhra dish that combines the sweetness of pumpkin with tangy tamarind and a blend of spices. This flavorful curry is a staple in many South Indian households and is often served with steamed rice, mudda pappu (plain dal), and a dollop of ghee. In this recipe, we will guide you through the steps to create this delicious and wholesome curry that is both comforting and satisfying.

Preparation time: 15 minutes
Cooking time: 20 minutes
Main ingredient: Pumpkin
Serves: 5-6
Course: Main

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Tamarind
• Step 2: Prepare the Vegetables
• Step 3: Make Onion-Chili Paste
• Step 4: Combine Ingredients in Cooking Vessel
• Step 5: Add Tamarind Extract
• Step 6: Cook the Curry
• Step 7: Prepare the Tempering (Talimpu)
• Step 8: Finalize the Curry

Ingredients

Gummadikaya (Pumpkin): 1/2 kg

Chinthapandu (Tamarind): Lemon-sized ball

Ullipayalu (Onions): 2 medium-sized

Pachimirapa (Green Chilies): 2 or 3

Pasupu (Turmeric Powder): 1 tsp

Uppu (Salt): 2 tsp

Karam (Red Chili Powder): 2 tsp

Bellam (Jaggery): 1/2 cup

Dhaniyalu, Jeelakarra Podi (Coriander and Cumin Seeds Powder): 1 tsp

Kothimeera (Coriander Leaves): For garnish

Minapappu (Black Gram): 1 tsp

Endumirapa (Dry Red Chilies): 2

Menthulu (Fenugreek Seeds): 1/4 tsp

Aavalu (Mustard Seeds): 1 tsp

Jeelakarra (Cumin Seeds): 1 tsp

Karivepaku (Curry Leaves): 1 stem

Oil: 1 tsp

Water: As required

Procedure

Step 1: Soak the Tamarind

Soak the lemon-sized ball of tamarind (Chinthapandu) in warm water for about 10 minutes to soften it.

Step 2: Prepare the Vegetables

Peel and cut the pumpkin (Gummadikaya) into medium-sized cubes. Chop the onions and green chilies into pieces.

Step 3: Make Onion-Chili Paste

In a blender, add the chopped onions and green chilies. Blend them into a smooth paste. This paste will add flavor and thickness to the curry.

Step 4: Combine Ingredients in Cooking Vessel

In a cooking pot, add the pumpkin pieces, turmeric powder, red chili powder (Karam), salt, coriander-cumin powder (Dhaniyalu, Jeelakarra Podi), jaggery (Bellam), and the onion-chili paste. Mix everything well to ensure the spices coat the pumpkin pieces evenly.

Step 5: Add Tamarind Extract

After the tamarind has soaked sufficiently, squeeze it well to extract the juice and strain it to remove any seeds or fibers. Add this tamarind extract to the cooking pot with the pumpkin and spices.

Step 6: Cook the Curry

Add enough water to the pot so that the pumpkin pieces are just submerged. Stir the mixture and place the pot on medium heat. Cover and cook for about 15 minutes, or until the pumpkin becomes tender.

Step 7: Prepare the Tempering (Talimpu)

In a separate pan, heat 1 teaspoon of oil. Add the dry red chilies (Endumirapa), black gram (Minapappu), mustard seeds (Aavalu), cumin seeds (Jeelakarra), fenugreek seeds (Menthulu), and a teaspoon of chopped onions. Fry the spices for about 2 minutes until they release their aroma.

Step 8: Finalize the Curry

Pour the prepared tempering (Talimpu) over the cooked pumpkin curry. Gently mix to combine the flavors. Transfer the Gummadikaya Pulusu to a serving bowl. Garnish with fresh coriander leaves.

Garnish with coriander leaves and serve with rice, mudda pappu, and ghee.

Enjoy this delicious Gummadikaya Pulusu with steamed rice, mudda pappu (plain dal), and a dollop of ghee for a wholesome and satisfying meal. The sweet and tangy flavors of the pumpkin curry are sure to delight your taste buds and bring comfort to your dining table.

Thank you Smt M.Rajya Lakshmi garu for the recipe :)