Gummadikaya Carrot Kurma | One Pot Pumpkin Carrot Kurma for Poori and Chapathi
Gummadikaya Carrot Kurma Gummadikaya Carrot Kurma is a simple one pot kurma made with sweet pumpkin (gummadikaya) and carrots in a creamy coconut cashew masala. It has a fantastic aroma and a lovely mild flavour.
The natural sweetness of pumpkin and carrot gives the kurma a subtle, rounded taste, and cooking it with milk makes it even richer. There is no chili powder in this recipe. All the heat comes from black pepper and green chilies, so the spices stay gentle and fragrant. A handful of mint leaves lifts the aroma even more. This pumpkin carrot kurma is the perfect curry for poori and chapathi, and it comes together quickly in a pressure cooker.
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Tips
Do not overcook the pumpkin:
Pressure cook for just 2 whistles. Cooking longer turns the pumpkin and carrots mushy.
Fry the masala until oil floats:
This cooks out the raw taste of the coconut and spices and gives the kurma its deep flavour. Add the hot water so the paste does not burn.
Don't skip the mint leaves:
They bring a fresh aroma that makes this vegetable kurma special.
Saunf is optional:
If you don't like the taste of fennel, leave it out of the paste and use cumin in the tempering.
No chili powder needed:
Adjust the heat with spicy green chilies and black pepper.
Gummadikaya Carrot Kurma | One Pot Pumpkin Carrot Kurma for Poori and Chapathi - Recipe Video
Gummadikaya Carrot Kurma | One Pot Pumpkin Carrot Kurma for Poori and Chapathi
Ingredients
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For the kurma paste
- 2-3 spicy green chilies
- 1/4 cup fresh coconut
- 1/4 tsp saunf (fennel seeds)
- 1/2 tsp black pepper
- 2 cardamom
- 2 cloves
- 1/2 inch cinnamon
- 2 tbsp cashews
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For the tempering
- 4 - 5 tbsp oil
- 1 bay leaf
- 1/2 inch cinnamon
- 1 pinch saunf or cumin
- 1 sprig curry leaves
- 1/2 cup chopped onion
- Salt
- 1 tbsp ginger garlic paste
- 1/4 cup hot water
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For the vegetables
- 1 1/2 cups pumpkin (gummadikaya) cubes
- 1 cup carrot cubes
- 1 tomato, cubed
- 2 tbsp chopped mint leaves
- 1/2 cup milk
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To finish
- Coriander leaves
Instructions
- In a mixer jar, add 2-3 green chilies, 1/4 cup fresh coconut, 1/4 tsp saunf, 1/2 tsp black pepper, 2 cardamom, 2 cloves and 1/2 inch cinnamon. Grind to a smooth paste. Add 2 tbsp cashews and grind well again.
- Heat 4-5 tbsp oil in a pressure cooker. Add 1 bay leaf, 1/2 inch cinnamon, a pinch of saunf or cumin and 1 sprig curry leaves.
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Add 1/2 cup chopped onion and salt. Fry until the onions turn light golden. Add 1 tbsp ginger garlic paste and fry well until light golden.
- Add the ground paste and fry well until the oil floats. Add 1/4 cup hot water to stop it from burning.
- Add 1 1/2 cups pumpkin, 1 cup carrot cubes, the tomato and 2 tbsp chopped mint leaves. Saute well and cook for 2-3 minutes.
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Pour in 1/2 cup milk. Saute well and cook for 3-4 minutes. Cover and pressure cook for 2 whistles on high flame.
- Open the lid, sprinkle coriander leaves and cook for 1 minute. Enjoy this hot pumpkin carrot kurma with poori or chapathi.
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