Gummadikaya Pulusu with Mudda Pappu | Pumpkin Curry | Andhra Style Gummadikaya Pulusu | Pumpkin Stew
Gummadikaya Pulusu with Mudda Pappu Sweet Pumpkin (Gummadikaaya) cooked in tamarind and Jaggery mixture and seasoned with aromatic condiments is a great recipe from Andhra. Eating this Gummadikaaya Pulusu along with Mudda Pappu (thick boiled and seasoned Dal) on the side is an unforgettable experience in itself.
Gummadikaaya Pulusu is made in many different ways. The present recipe is a very simple one. A little more jiggery used than normal, and the sweetened cooked pumpkin is given a good aromatic seasoning. This Pulusu gravy is on the thinner side. So thick Mudda Pappu seasoned in pure ghee is an ideal accompaniment to the Gummadikaaya Pulusu.
The South Indian Pulusu can be thick or thin according to the custom of the household and the region. Actually a South Indian meal is incomplete without one Pulusu item on the menu at any given time.
This simple Pulusu is a speciality of the South Indian cuisine. Very simple, really!. But it is better that you look at the tips carefully before you proceed to cook it.
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Tips
Sweet Pumpkin:
• Sweet red Pumpkin should be used for this Pulusu cut into large pieces.
Tips to enhance the taste of Pulusu:
• The Fenugreek (Methi) seeds used in the seasoning should be roasted till nicely brown. This gives a good flavour to the Pulusu.
• The Pulusu should not be boiled in a hurry. Let it boil slowly, on a medium flame. This will help to get all the flavours to get infused in the Pulusu.
Options for the Pulusu vegetable base:
• In place of Pumpkin we can also make the Pulusu by using one of these following vegetables: Bottle Gourd, Sweet Potato, Ash Gourd, or Yellow Cucumber.
Muddapappu (Thick Lentil preparation):
• Muddapappu is made by boiling Tur Dal (Pigeon Pea) on a low flame till it becomes totally tender and flavourful. Then it is mashed and seasoned with Zeera (Cumin) and Heeng (Asafoetida) in pure Ghee.
• This flavourful Muddapappu tastes wonderful if eaten with Avakaaya (Mango Pickle).
Gummadikaya Pulusu with Mudda Pappu | Pumpkin Curry | Andhra Style Gummadikaya Pulusu | Pumpkin Stew - Recipe Video
Gummadikaya Pulusu with Mudda Pappu | Pumpkin Curry | Andhra Style Gummadikaya Pulusu | Pumpkin Stew
Prep Time 2 mins- Cook Time 30 mins
- Total Time 32 mins
Servings 5
Ingredients
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For Pumpkin Curry:
- 300 gms Sweet red Pumpkin Pieces
- 3 tbsp Oil
- 1 tsp Rai (Mustard seeds)
- 1 tsp Urad Dal (Black Gram)
- 1/4 tsp Methi (Fenugreek) seeds
- 2 Dry Chillies
- 1 tsp Zeera (Cumin)
- 2 pinches Heeng (Asafoetida)
- 2 sprigs Curry Leaves
- 1 ¼ cups Onion (Thickly sliced)
- 2 Green Chillies (Slit)
- Salt – to taste
- 1 tbsp Dhaniya (Coriander) Powder
- 1/2 tbsp Chilli Powder
- 1/8 tsp Haldi (Turmeric)
- 800 ml Water
- 250 ml Tamarind Juice ((Extracted from 30 gms of Tamarind))
- 60 gms Jaggery
- Coriander leaves - small bundle
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Mudda Pappu:
- 1/2 cup Tur Dal (Pigeon Peas)
- 1 tsp Oil - For frying
- 1 ¼ cup Water
- 1/4 tsp Haldi (Turmeric)
- 3 tbsp Ghee
- 1 tsp Zeera (Cumin)
- 2 pinches Heeng (Asafoetida)
Instructions
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•For Pulusu:
Heat the oil and fry Rai, Methi seeds, Urad Dal, Zeera, Curry Leaves and Heeng till
nice and brown.
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Put in the sliced onion and green chillies. Fry till the onions turn soft.
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Add the Pumpkin pieces, Dhaniya Powder, Turmeric, Chilli Powder and a little water.
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Pour in more water and cook covered till the Pumpkin gets soft.
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Once the Pumpkin gets soft, add Tamarind juice and Jaggery and boil for about 15
minutes.
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Test for salt and spice. Adjust as needed. Sprinkle chopped Coriander leaves and
take the pot down
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•For Mudda Pappu:
Heat oil in a vessel and fry the Tur Dal till a nice aroma wafts out.
-
Pour in water and let the Dal boil on medium flame till the dal gets very soft.
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Add salt to the boiled Dal and mash it well.
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Heat the Pure Ghee separately and add Zeera and Heeng. When the Zeera starts to
splutter, mix the seasoning into the mashed Dal.
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Eat Mudda Pappu and Gummadi Kaaya Pulusu with hot rice. The taste is beyond
description and an experience in itself!!
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