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.
© Swasthi's Recipes
Servings: 2
Ingredients
- 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.
Nutrition
Calories: 177kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7845IU | Vitamin C: 35.2mg | Calcium: 27mg | Iron: 1.2mg
