Gummadi kaya pulusu is a traditional Andhra recipe. The two important nutrients, Beta Carotene and Zeaxanthin bring more value and make this vegetable so special.
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Ingredients
5 cups Pumpkin pieces
2-3 green chilies
2 tbsp thick Tamarind paste
2 tbsp Jaggery(more for your taste) or a tiny pinch of stevia for your taste
2 tbsp of besan /chickpea flour
1/4 tsp turmeric powder
2 tbsp sesame seeds
a handful of cilantro
For tempering
2 tbsp oil or ghee
1 tbsp chana dal
1 tbsp urad dal
1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
5 or more red chilies
a pinch of hing/asafoetida
few curry leaves
Preparation
Wash and cut the pumpkin into small pieces. It is ok to keep the rind.
Wash cilantro and chop finely. Cut green chili lengthwise.
Cut red chili into small pieces.
If you do not have tamarind paste, extract juice from a lemon size tamarind.
Dry roast the sesame seeds and make a powder after cooling down.
5 cups Pumpkin pieces
2-3 green chilies
2 tbsp thick Tamarind paste
2 tbsp Jaggery(more for your taste) or a tiny pinch of stevia for your taste
2 tbsp of besan /chickpea flour
1/4 tsp turmeric powder
2 tbsp sesame seeds
a handful of cilantro
For tempering
2 tbsp oil or ghee
1 tbsp chana dal
1 tbsp urad dal
1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
5 or more red chilies
a pinch of hing/asafoetida
few curry leaves
Preparation
Wash and cut the pumpkin into small pieces. It is ok to keep the rind.
Wash cilantro and chop finely. Cut green chili lengthwise.
Cut red chili into small pieces.
If you do not have tamarind paste, extract juice from a lemon size tamarind.
Dry roast the sesame seeds and make a powder after cooling down.
Procedure
In a large vessel take pumpkin, green chili, turmeric powder, 1/2 of the salt and 1/2 of the jaggery/brown sugar. Add water to the level of the pumpkin pieces. Turn on the stove and keep it on medium flame.
While the pumpkin is cooking, prepare tamarind and besan mixture. In a separate bowl, take tamarind paste or juice, chick pea flour, remaining salt and jaggery. Add some water and mix them well. Add this to the pumpkin pulusu while cooking. Let them cook together.
Prepare seasoning or tempering while the pulusu is cooking.
Tempering
Take ghee or oil or both into a small sauce pan and keep it on medium flame.
When the oil is hot add chana dal, urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are popping up add red chili, hing and curry leaves. Add this tempering to pumpkin pulusu. give it a good mix. Do not crush the pumpkin pieces while mixing. Add sesame seed powder and let it boil for about 5 minutes in low flame. Add cilantro and turn off the stove. Add one tsp of ghee on the top of the pulusu and cover it with a lid. This gives an extra flavor but it is optional. Open the lid after 10 minutes and enjoy this delicious and mouthwatering pumpkin pulusu with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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In a large vessel take pumpkin, green chili, turmeric powder, 1/2 of the salt and 1/2 of the jaggery/brown sugar. Add water to the level of the pumpkin pieces. Turn on the stove and keep it on medium flame.
While the pumpkin is cooking, prepare tamarind and besan mixture. In a separate bowl, take tamarind paste or juice, chick pea flour, remaining salt and jaggery. Add some water and mix them well. Add this to the pumpkin pulusu while cooking. Let them cook together.
Prepare seasoning or tempering while the pulusu is cooking.
Tempering
Take ghee or oil or both into a small sauce pan and keep it on medium flame.
When the oil is hot add chana dal, urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are popping up add red chili, hing and curry leaves. Add this tempering to pumpkin pulusu. give it a good mix. Do not crush the pumpkin pieces while mixing. Add sesame seed powder and let it boil for about 5 minutes in low flame. Add cilantro and turn off the stove. Add one tsp of ghee on the top of the pulusu and cover it with a lid. This gives an extra flavor but it is optional. Open the lid after 10 minutes and enjoy this delicious and mouthwatering pumpkin pulusu with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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