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Gummadikaya Pulusu with Mudda Pappu | Pumpkin Curry | Andhra Style Gummadikaya Pulusu | Pumpkin Stew

Lunch box Recipe | vegetarian

  • Prep Time 2 Mins
  • Cook Time 30 Mins
  • Servings 5

Ingredients

  • 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
  • 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

  1. •For Pulusu: Heat the oil and fry Rai, Methi seeds, Urad Dal, Zeera, Curry Leaves and Heeng till nice and brown.
  2. Put in the sliced onion and green chillies. Fry till the onions turn soft.
  3. Add the Pumpkin pieces, Dhaniya Powder, Turmeric, Chilli Powder and a little water.
  4. Pour in more water and cook covered till the Pumpkin gets soft.
  5. Once the Pumpkin gets soft, add Tamarind juice and Jaggery and boil for about 15 minutes.
  6. Test for salt and spice. Adjust as needed. Sprinkle chopped Coriander leaves and take the pot down
  7. •For Mudda Pappu: Heat oil in a vessel and fry the Tur Dal till a nice aroma wafts out.
  8. Pour in water and let the Dal boil on medium flame till the dal gets very soft.
  9. Add salt to the boiled Dal and mash it well.
  10. Heat the Pure Ghee separately and add Zeera and Heeng. When the Zeera starts to splutter, mix the seasoning into the mashed Dal.
  11. Eat Mudda Pappu and Gummadi Kaaya Pulusu with hot rice. The taste is beyond description and an experience in itself!!