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Gummadikaya Ullikaram | Andhra Style Sweet Pumpkin Onion Curry with Tamarind and Jaggery

Curries | vegetarian

Ingredients

  • For the tadka
  • 8-10 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 dry red chilies
  • 1/2 tsp cumin
  • 2 sprigs curry leaves
  • For the pumpkin
  • 450 gms ripe sweet pumpkin (gummadikaya), cubed with skin on
  • For the ullikaram (onion paste)
  • 400-450 gms onions
  • Lemon size ball of tamarind
  • 2 tbsp jaggery
  • salt
  • 2-2 1/2 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric

Instructions

  1. Heat 8-10 tbsp oil in a pan. Add 1/2 tsp mustard seeds, 2 dry red chilies, 1/2 tsp cumin and 2 sprigs curry leaves and let them splutter.
  2. Add 450 g ripe pumpkin cubes with the skin on. Saute in the oil for 10-12 minutes on medium flame.
  3. While the pumpkin cooks, add the onions, tamarind, 2 tbsp jaggery, salt, 2-2 1/2 tbsp chili powder, 1 tbsp coriander powder and 1/4 tsp turmeric to a mixer jar. Grind to a semi-coarse paste.
  4. Once the pumpkin is about 60% cooked, add the onion paste and mix well. Keep stirring on medium flame until the paste turns a deep golden, caramelised colour. This takes around 25 minutes.
  5. Your sweet, sour and spicy Gummadikaya Ullikaram is ready. Enjoy this Andhra pumpkin curry with hot rice.