Gummadikaya Ullikaram | Andhra Style Sweet Pumpkin Onion Curry with Tamarind and Jaggery
Andhra Style Gummadikaya Ullikaram Gummadikaya Ullikaram is a traditional Andhra recipe made with ripe sweet pumpkin (gummadikaya) cooked in a spicy onion paste (ullikaram). It has a lovely sweet and sour taste. The sourness comes from tamarind, and the sweetness comes from jaggery and the ripe pumpkin itself.
The sharp pungency of the onions is balanced by the tamarind, salt and jaggery, so every bite tastes rounded and full of flavour. The pumpkin is cooked with its skin on, and the onion paste is roasted slowly until it turns deep golden and caramelised. That slow roasting is what gives this Andhra style pumpkin curry its rich, authentic taste.
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Tips
Roast the ullikaram slowly:
Fry the onion paste on low to medium flame, stirring often, until it turns a deep golden, caramelised colour. This takes about 25 minutes and is the secret to the best taste.
Do not peel the pumpkin:
Keep the skin on. It holds the pieces together and adds texture.
Use ripe, sweet pumpkin:
A well ripened pumpkin brings natural sweetness that balances the tamarind and onions.
Grind the paste semi-coarse:
A slightly coarse onion paste roasts better and gives the curry a nice texture.
Cook the pumpkin only to 60% first:
It finishes cooking along with the onion paste, so it stays soft but does not turn mushy.
Gummadikaya Ullikaram | Andhra Style Sweet Pumpkin Onion Curry with Tamarind and Jaggery - Recipe Video
Gummadikaya Ullikaram | Andhra Style Sweet Pumpkin Onion Curry with Tamarind and Jaggery
Ingredients
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For the tadka
- 8-10 tbsp oil
- 1/2 tsp mustard seeds
- 2 dry red chilies
- 1/2 tsp cumin
- 2 sprigs curry leaves
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For the pumpkin
- 450 gms ripe sweet pumpkin (gummadikaya), cubed with skin on
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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
- 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.
- Add 450 g ripe pumpkin cubes with the skin on. Saute in the oil for 10-12 minutes on medium flame.
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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.
- 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.
- Your sweet, sour and spicy Gummadikaya Ullikaram is ready. Enjoy this Andhra pumpkin curry with hot rice.
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