August 01, 2012

Gummidi Kaya Pulusu (Pumpkin sweet and sour curry)

Red Pumpkin - 250 gms
Onions - 2
Green Chillies - 2
Coriander seeds -  1 tsp
Fenugreek seeds - 1 tsp
Asafoetida - small piece
Jaggery -  small piece
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Tamarind - small lemon size
Besan -  2 tsp
Coriander leaves

For talimpu:
Oil -  1 tbsp; Dry red chilli - 1; garlic cloves - 3 (crushed); mustard, cumin and fenugreek seeds - 1/2 tsp; Curry leaves


  • Soak tamarind in hot water and extract juice and keep aside. 
  • Dry roast coriander seeds, fenugreek seeds and asafoetida, grind them to make powder.
  • Peel and cut pumpkin into medium pieces. Finely chop onions and green chillies. 
  • Boil the above pieces in little water till they are tender.
  • Add tamarind juice, salt, turmeric and red chilli powder, cook for 5 minutes.
  • Then add powder (it enhances the taste) and cook.
  • Mix besan in little water and this batter slowly to the gravy. Add chopped coriander and remove from fire.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
  • Pour this talimpu on pulusu.
  • Serve with rice.

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