Gummadikaya pulusu (Pumpkin pulusu)

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.

Here are some pulusu recipes on the blog
bendakaya pulusu
egg pulusu
sorakaya pulusu

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.

Pumpkin kootu
Pumpkin halwa
Kaddu ki sabzi
pumpkin kheer

How to make gummadikaya pulusu

1. 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.

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