Tuesday, December 7, 2010

Gummadikaya Pulusu (Pumpkin Curry)


pumpkin / butternut Squash(around 2 cups)
yellow onion 1 large (sliced)
green chillies 2 (slit)
Chilli powder  1/2 tsp
ginger 1 inch (peel and chop)
tamarind lemon size ball (pulp 4-5 tbsp)
Jaggery (2 tbsp approx)
Salt to taste
Water 2-3 cups (to make pulusu)

For seasoning:

oil 2 tbsp
channa dal 1 tsp
urad dal 1 tsp
dried whole red chilli (broken)
cumin seeds 1 tsp
mustard seeds 1/2 tsp
Curry leaves 
Big pinch of hing
tsp turmeric 1/4th tsp


1. Peel, clean, remove the seeds from pumpkin and dice to medium size pieces.
2. Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry till golden brown , add cumin and mustard seeds and allow them to crackle.
3. Add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes.
4. Now add sliced onions and fry till translucent. Add the diced pumpkin, salt, chilli powder and cook them for 5 minutes.
5. Soak tamarind in 1/2 cup water and extract pulp. Add pulp and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes covered. Keep stirring in middle.
6. Add jaggery and adjust the seasoning if needed and cook for another 5-8 minutes or till done.
7. Serve hot with rice or Roti.

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