Gummadikaya Pulusu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped pumpkin, tamarind pulp, salt, and water. Mix well and cover the pan. Cook until the pumpkin is tender.
• STEP 5.In a separate pan, heat oil and add fenugreek seeds, dried red chilies, and curry leaves. Fry until fragrant.
• STEP 6.Add this tempering to the cooked pumpkin curry and mix well.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose a ripe and sweet pumpkin for the best flavor.
• Adjust the amount of tamarind pulp and red chili powder according to your taste preferences.
• You can add jaggery or sugar to balance the tanginess of the tamarind if desired.

Storage and Serving

• Gummadikaya Pulusu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve the pulusu with steamed rice or roti for a complete meal.