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 (US cup = 240ml )
- 2 to 2½ cups pumpkin (Diced to 1½ inch)
- 1 green chili slit
- ½ to ¾ cup onions chopped (about 1 medium)
- 1 sprig curry leaves
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch fenugreek seeds
- 1 to 2 tablespoons tamarind (adjust as needed)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder (optional)
- 1 to 2 tablespoon jaggery
- ½ teaspoon salt (adjust to taste)
- 2 tbsps coriander leaves with stalks chopped finely
- 2 tbsp Oil
- Rinse and soak tamarind in warm water. Squeeze and filter the thick juice.
- 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, 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 , 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. Keep gummadikaya pulusu covered until served so it absorbs the flavors. Serve with hot rice and 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)
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