Gummadikaya Pulusu - Pumpkin Pulusu

Gummadikaya Pulusu (Pumpkin Pulusu)

By Swasthi on December 20, 2023, Comments, Jump to Recipe

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.

Gummadikaya Pulusu - Pumpkin Pulusu

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 Curry
Butternut Squash Curry
Pumpkin Halwa
Kaddu ki Sabz
i
Pumpkin Kheer 

How to make Gummadikaya Pulusu (Stepwise Photos)

1. Heat 2 tablespoons oil in a pot. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds and a pinch of methi/fenugreek seeds. When they begin to splutter, add 1 sprig curry leaves and 1 slit green chili .

tempering spices for gummadikaya pulusu

2. Add ¾ to 1 cup chopped onions and sprinkle ¼ teaspoon salt. Saute until they turn pink.

frying onions

3. Add 2 to 2½ cups cubed pumpkin and fry for 2 mins. Then sprinkle ¾ to 1 teaspoon Kashmiri chilli powder and 1½ to 2 teaspoons coriander powder. Saute for another 2 mins.

red chilli powder for gummadikaya pulusu

4. Strain the tamarind water (2 tbsps tamarind soaked in half cup warm water) and 2 tablespoons jaggery.

5. Pour more water just enough to cover the pieces.

6. Cover and cook until the pumpkin is fork tender. Taste test and add more salt, tamarind and jaggery if needed. It should ideally taste sweet, tangy and hot. Pulusu is usually runny and not thick. Add 2 tbsps coriander leaves with stalks included.

While the pulusu cooks, you can make mudda pappu along with rice. Rinse half toor dal well at least thrice and pour 1 cup water. Cover the bowl. Place this in your cooker over the rice bowl. Pressure cook in the instant pot for 10 minutes or in a stovetop cooker for 3 whistles. When the pressure drops, mash it well. Add salt to taste. It should be thick and smooth.

simmering

Serve gummadikaya pulusu with rice-mudda pappu and ghee or chapati.

Gummadikaya Pulusu

Related Recipes

Recipe Card

Gummadikaya Pulusu Recipe

Gummadikaya Pulusu (Pumpkin Pulusu)

Gummadikaya pulusu is a simple spicy, sweet, sour & tangy stew made with pumpkin, onions, chilies, spices & herbs. It is eaten with rice, plain dal or with chapati/roti.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 2 to 2½ cups pumpkin (Diced to 1½ inch)
  • 1 green chili slit
  • ¾ to 1 cup onions chopped (about 1 medium)
  • 1 sprig curry leaves
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch fenugreek seeds (methi seeds)
  • 1 to 2 tablespoons tamarind (adjust as needed)
  • ¾to 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1½ to 2 teaspoons coriander powder (optional)
  • 2 tablespoon jaggery
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoon coriander leaves with stalks chopped finely
  • 2 tablespoon Oil

To serve (mudda pappu)

  • ½ cup toor dal (split pigeon peas)
  • 1 cup water
  • 1 tablespoon ghee


Instructions

How to make Gummadikaya Pulusu

  • Rinse and soak tamarind in ½ cup warm water until required later. Squeeze and filter the thick juice. Keep this aside.
  • Heat oil in a deep pot. 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. Fry till they turn slightly pink, needs no browning of onions.
  • Next add the pumpkin pieces, fry on high flame for 2 to 3 mins.
  • Add red chili powder, coriander powder, turmeric and fry for a min.
  • Next add jaggery and pour the tamarind juice. Mix, cover and cook on a low flame for 3 to 4 mins. This helps the pumpkin pieces to absorb the flavors.
  • Add enough water to cover the pumpkin pieces.
  • Cover and cook till pumpkin is form tender. Cooking on a very low flame makes the pulusu tasty. Taste test and add more salt, jaggery and tamarind water if required.
  • Off the heat and add coriander. Keep gummadikaya pulusu covered until served so it absorbs the flavors.

Make Mudda Pappu

  • Rinse dal well at least thrice and pour water. Cover the bowl. Place this in your cooker over the rice bowl. Pressure cook in the instant pot for 10 minutes or in a stovetop cooker for 3 whistles.
  • When the pressure drops, mash it well. Add salt to taste. It should be thick and smooth.

Serving

  • Serve hot Gummadikaya Pulusu with mudda pappu and rice, topped with ghee.


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)

Nutrition Facts
Gummadikaya Pulusu (Pumpkin Pulusu)
Amount Per Serving
Calories 177 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 106mg5%
Potassium 380mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 7845IU157%
Vitamin C 35.2mg43%
Calcium 27mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Gummadikaya Pulusu (Pumpkin Pulusu)

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Looks Delicious..All time favorite of telugu people..

4 stars
Hi namaste.I am a follower of your recipes. But commenting for the first time. All your recipes are easy to make & tastes great. Today i did pumpkin pulusu.It came out so well.Thank you & keep posting all cuisines.

5 stars
Looks yummy!!! Want to know if we could use orange pumpkin that we get here in america to make curries.. also which color pumpkin did u use.. Never made pumpkin receipes,, pls reply…

Looks perfect and yum ..

delicious!!

Looks inviting,perfect with rice.

That's an yum curry recipe….

Gummadikaya pulusu looks delicious.

Inviting pulusu, never cooked pumpkin this way;

Yummy and looks fabulous dear. Will try it.<br /><br />

Sounds healthy and yummy…nice dish.

That&#39;s fantastic!!! Simple and tasty! kind regards!!

Curry looks delicious.

Looks very good Swasthi

looks healthy and delicious..

i love pumpkin with this preparation…looks so delicious…

Flavorful pulusu

luks delicious 🙂