May 3, 2015

Andhra Style Gummadikaya Pulusu | Gummadikaya Recipes | South Indian Pulusu Recipes | Pumpkin Indian Recipes | Quick and Easy Indian Spicy Pulusu Recipes | Abobora Recipes

abobora paulista (pumpkin São Paulo) is one of the popular vegetable in brasil which you can see the whole year in super markets..I have observed different sizes and shapes of pumpkins but all belongs to same family..Though its a good vegetable to use/cook never even thinked to try any recipes fluently..I have posted very long time a simple pumpkin kheer recipe and pumpkin honey muffins which are my own creation.After that almost I forgotten about big and hard veggie.
Again now after 5 years started cooking it regularly in my kitchen.South indians specially in andhra people used to cook this vegetable in different kind varities like,curries,gravies,pulusu,halwa and payasams. Though Iam  not from andhra don`t have objections to enjoy food of another religion or state.. This pulusu recipe also belongs andhra which very very famous and people loves it lot.I though it`s  a tough recipe and quite long process to cook,but,after finding out the simple method I could n`t stop my self to try out.If you have tamarind can cook this easily because it is the main ingredient for the recipe.Not only in this,pulusu means tamarind is must,so blindly make some tamarind juice and put it aside always for any pulusu recipes.. This recipe may need less than 0 minutes and the boiling pumpkin pieces first,saves the time more.It tastes good with hot white rice and also with some hot rotis/pulkas.I loved in both ways,even DH also liked it really.If you are bored with routine old curries,and if pumpkin is available try this easy,tasty dish and enjoy..


This is the pumpkin which I used 
Google picture


2 cups Pumpkin small size pieces (gummadikaya mukkalu)
2 tbsp Tamarind paste+water 1 cup (mix both) or gooseberry size tamarind pulp
1 tsp Sugar 
¼ tsp of turmeric powder
1/2 cup of chopped cilantro leaves (optional)
1 tsp red chili powder
ginger garlic paste-1 tsp (optional) or you can use only ginger or garlic
salt-to taste
rice flour-2 tsp+water 2 tbsp (make a fine paste)

For Tempering

1 tsp Urad dal
1/2 tsp Fenugreek seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 green chilies chopped or red chilies 
2 pinches of Asafoetida or hing
A few curry leaves
1-2 tbsp oil

Mix the water with tamarind pulp to form a thin, smooth gravy. or if you are using tamarind pulp first wash it and using water squeeze juice out of it and keep aside.

For the Pulusu: Heat 2 tbsp oil in a sauce pan, add all the ingredients one by one which given under 
For Tempering.Saute for few seconds.Next add the chopped onion,GGP and fry for 2 minutes in medium flame.Add in chopped pumpkin pieces and mix well.

Once it cooked add in tamarind juice,spice powders and salt. Cook for 4-5 minutes.add in rice flour paste and stir well.Cook for 2-3 minutes in low flame and Garnish with cilantro leaves just before turning off the heat.Serve hot with steamed rice and dal.


Hi.......This is Maha..Thank you so much for visitng my space and for your valuable and comments..Any doubts about recipes you can comment.Aim and reason of This blog is to introduce recipes and It`s my interest ..PLEASE Please..DON`T give and paste any Htmls and event links. Vulgar comments will be deleted..Strictly requesting..Don`t SPAM HERE...
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Happy blogging!Happy cooking!

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