GUMMADIKAYA PULUSU | PUMPKIN CURRY

Recipe Prepared By Smt Rajya Lakshmi

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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 :)


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