GUMMADIKAYA PULUSU | PUMPKIN CURRY
Recipe prepared by Smt Rajya Lakshmi
*****
Article written by Lakshmi Aparna
Preparation time: 15 minutes
Cooking time: 20 minutes
Main ingredient: Pumpkin
Serves: 5-6
Course: Main
Ingredients
Gummadikaya (Pumpkin) : 1/2 kg
Chinthapandu (Tamarind) : Lemon size
Ullipayalu (Onions) : 2
Pachimirapa (Chillies) : 2 or 3
Pasupu (Turmeric powder) : 1 tsp
Uppu (Salt) : 2 tsp
Karam (Red Chilly Powder) : 2 tsp
Bellam (Jaggery) : 1/2 Cup
Dhaniyalu, Jeelakarra Podi (Corriander Seeds, Cumin Seeds Powder) : 1 tsp
Kothimeera (Corriander 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
Procedure
Step 1 : Soak Chintapandu for 10 min
Step 2 : Cut Gummadikaya, Onions, Chillies
Step 3 : Blend Onions, Chillies into Paste
Step 4 : Add Gummadikaya pieces, Turmeric Powder, Karam, Salt, Dhaniya Jeelakarra Powder, Bellam, Onion Chillies Paste in a cooking bowl
Step 5 : Filter Soaked Tamarind water and add to Cooking bowl
Step 6 : Add required amount of water to cook (Mukkalu munige laaka), Cook for 15 min in medium flame
Step 7 : Now TALIMPU : Heat 1 tsp oil in a pan, fry Endumirapa, Minapappu, Aavalu, Jeelakarra, Menthulu, 1 tsp onion pieces for 2 min
Add Talimpu to the Pulusu once finished and take it into serving bowl
Garnish with Corriander leaves and serve with Rice, Mudda Pappu & Ghee
Thank you Smt M.Rajya Lakshmi garu for the recipe :)
Comments powered by CComment