Gummadikaya pulusu is a delicious spicy, tangy & slightly sweet stew made with pumpkin. Gummadikaya is the telugu name for pumpkin. Pulusu is a telugu term that refers to a simple spicy, sweet & sour stew. Gummadikaya pulusu is a traditional dish from Andhra cuisine.
It is usually eaten with rice, ghee & fryums (vadiyalu). It can also be eaten with roti, chapathi, ragi rotti or jowar roti.
Pulusu can be made with most vegetables like potato, drumstick, pumpkin, ladyfinger, yam, bottle gourd and ridge gourd.
It is a basic and simple dish that is just made with pantry staples. Ingredients like garam masala, garlic and ginger are not used.
Some folks use rice flour, methi powder or coriander powder to make the pulusu slightly thick. I have shared the method I follow to make gummadikaya pulusu. You can tweak the recipe to suit your taste.
I have just used a single veggie here. But drumstick goes very well in this pulusu.
Pumpkin is often used in Indian cuisine to make curry, stir fry, halwa & kheer. You can also check these related pumpkin recipes.
How to make gummadikaya pulusu
- Heat oil in a pan. Add mustard, cumin and methi seeds. When they splutter add curry leaves and green chili .
2. Add onions and sprinkle salt. Fry stirring often until they turn pink.
3. Add the cubed pumpkin and fry for 2 mins. Then sprinkle chilli powder and fry for another 2 mins.
4.Add tamarind water and jaggery. Fry and simmer for 3 to 4 mins.
5. Pour water just enough to cover the pieces. You can also add coriander powder.
6.Cover and cook until the pumpkin is fork tender. Adjust more salt, tamarind and jaggery if needed.
You can also add some finely chopped coriander leaves.
Serve gummadikaya pulusu with rice or chapati and ghee.
Ingredients (1 cup = 240ml )
- 1½ cup pumpkin , cubed pieces
- 1 green chili
- ½ cup onions chopped (about 1 large
- 1 sprig curry leaves
- 1 pinch mustard
- ½ pinch cumin or jeeera
- 1 pinch fenugreek seeds or menthulu
- 1 to 2 tbsps tamarind (adjust as needed)
- 1 tsp red chili powder (adjust as per your taste)
- 1 tsp coriander powder (optional)
- 1 to 2 tbsps jaggery powdered
- salt to taste
- 2 tbsps coriander leaves & stalks chopped finely
- 2 tbsp Oil
- Wash and soak tamarind in warm water, squeeze and filter the thick juice.
- Heat oil in a deep pan, add cumin, mustard and methi, when they begin to splutter add curry leaves and green chili. sauté for a min.
- Add onions and sprinkle salt and fry till they turn slightly pink, needs no browning of onions
- Add the pumpkin pieces, fry on high for 2 mins.
- Add red chili powder, turmeric and fry for a min.
- Add jaggery and pour the tamarind juice, mix, cover and cook on a low flame for 3 to 4 mins. this enhances the taste of the pumpkin pieces.
- Add enough water to cover the pumpkin pieces , add coriander powder.
- Cover and cook till pumpkin is fully done. Cooking on a very low flame makes the pulusu tasty.
- Off the heat and add coriander if using. Keep gummadikaya pulusu covered until served.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes