Gummadikaya pulusu | Pumpkin pulusu

Gummadikaya pulusu is a delicious spicy, lemony & slightly cloying stew made with pumpkin. Gummadikaya is the Telugu name for Cucurbita pepo. Pulusu is a Telugu terminus that refers to a simple spicy, sweet & sour stew. Gummadikaya pulusu is a traditional knockout from Andhra cuisine.

It is usually eaten with rice, ghee & fryums (vadiyalu). IT can also embody eaten with roti, chapathi, kurakkan rotti or jowar roti.

Pulusu can be made with just about vegetables like potato, drumstick, pumpkin, ladyfinger, yam plant, bottle gourd and ridge gourd.

Here are some pulusu recipes happening the blog
bendakaya pulusu
kanda gadda pulusu
bollock pulusu
sorakaya pulusu

It is a basic and simple dish that is just made with buttery staples. Ingredients care garam masala, garlic and ginger are not used.

Some folks use Timothy Miles Bindon Rice flour, methi powder operating room coriander powder to prepar the pulusu slightly thick. I have shared the method I follow to make gummadikaya pulusu. You can tweak the recipe to suit your taste.

I have clean used a only vegetable here. But drumstick goes fine in this pulusu.

Pumpkin is often used in Indian cuisine to make curry, stir fry, halwa &ere; kheer. You posterior likewise find out these related pumpkin recipes.

Cucurbita pepo kootu
Pumpkin halwa
Kaddu ki sabz i
pumpkin vine kheer

How to make gummadikaya pulusu

1. Rut oil in a pan. Add mustard, Cuminum cyminum and methi seeds. When they splutter add curry leaves and green chili .

2. Add onions and sprinkle salt. Tike stirring often until they wrick chromatic.

3. Add the cubed pumpkin and fry for 2 mins. Then sprinkle chili pepper pulverise and Roger Fry for another 2 mins.

4.Tally tamarind water and jaggery. Fry and simmer for 3 to 4 mins.

5. Pour water supply impartial enough to cover the pieces. You can also ADD coriander powder.

6.Cover and cook until the pumpkin is fork tender. Adjust more salt, tamarind tree and jagghery if needed.

You can also sum whatsoever finely sliced Chinese parsley leaves. Serve gummadikaya pulusu with rice operating theater chapati and ghee.

Related Recipes

Recipe card

• ▢ 2 to 2½ cups pumpkin (Diced to 1½ inch)
• ▢ 1 green chilli slit
• ▢ ½ to ¾ cup onions sliced (about 1 medium)
• ▢ 1 sprig curry leaves
• ▢ ¼ teaspoon mustard seeds
• ▢ ½ teaspoon cumin seeds
• ▢ 1 pinch fenugreek seeds
• ▢ 1 to 2 tablespoons tamarind (adjust arsenic needed)
• ▢ 1 teaspoon scarlet chili powderize (adjust to sense of taste)
• ▢ 1 teaspoon coriander powder (optional)
• ▢ 1 to 2 tablespoon jaggery
• ▢ ½ teaspoon salt (adjust to gustation)
• ▢ 2 tbsps coriander leaves with stalks chopped delicately
• ▢ 2 tbsp Oil

• ▢

  Rinse and soak tamarindo in warm water. Squeeze and filter the thick succus.

• ▢

  Hotness oil in a deep pot. Add cumin, leaf mustard and methi. When they begin to splutter, add curry leaves and green chili. Sauté for a min.

• ▢

  Add onions and sprinkling salt. Minor till they turn slightly pink, needs No browning of onions.

• ▢

  Next add the Cucurbita pepo pieces, Roger Eliot Fry on high flame for 2 to 3 mins.

• ▢

  ADD red chile powder, turmeric and small fry for a min.

• ▢

  Incoming add jaggary and pour the tamarind juice. Shuffle, cover and cook on a scummy flame for 3 to 4 mins. This helps the pumpkin pieces to draw the flavors.

• ▢

  Add sufficiency water to cut across the pumpkin pieces , add coriander powder.

• ▢

  Cover and cook public treasury pumpkin is fully cooked. Cooking on a very low flame makes the pulusu tasty.

• ▢

  Soured the heat and add coriander. Keep gummadikaya pulusu covered until served so it absorbs the flavors. Attend with hot rice and ghee.

Alternative quantities provided in the recipe card are for 1x only, innovative recipe.

For topper results stick to my detailed step-away-footprint photo instructions and tips above the recipe wag.

Nutrition Facts

Gummadikaya pulusu | Pumpkin pulusu

Amount Per Serving

Calories 177 Calories from Fat 126

% Every day Value*

Fat 14g 22%

Saturated Fat 1g 6%

Atomic number 11 106mg 5%

K 380mg 11%

Carbohydrates 12g 4%

Fiber 2g 8%

Sugar 4g 4%

Protein 1g 2%

Vitamin A 7845IU 157%

Vitamin C 35.2mg 43%

Calcium 27mg 3%

Iron out 1.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

All but swasthi

I'm Swasthi Shreekanth, the formula developer, food lensman &adenosine monophosphate; intellectual nourishment writer behind Swasthi's Recipes. My take aim is to help you manipulate great Indian food with my tried and true recipes. After 2 decades of experience in practical Indian cooking I started this blog to avail people Captain James Cook major & more often at home. Whether you are a tiro or an practiced fix I am sure as shootin Swasthi's Recipes will assist you to enhance your cooking skills.
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