June 03, 2013

Gummadi Ginjala Kura (Red Pumpkin seeds Curry)

Pumpkin seeds - 1 cup
Rice - 1/4 cup
Fresh coconut - 1/4
Green Chillies - 15
Cloves - 2
Onions - 4
Baking Soda -  a pinch
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 4 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)


  • Remove the skin from seeds.
  • Soak rice for 30 minutes. Drain the water. Grind rice, coconut, pumpkin seeds, little salt to make paste using sufficient water.
  • Add baking soda to the mixture. Grease oil to idli plates, then put this mixture like idli's.
  • Steam these idli's for 15 to 20 minutes.
  • Remove and cool. Cut them into medium size pieces.
  • Grind green chillies, salt and cloves to make paste.
  • Finely chop onions.
  • Heat oil in kadai, add cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onions, turmeric and chilli paste. Cook till onions are transparent.
  • Add idli pieces and mix well. Fry them  for another 5 minutes.
  • Garnish with coriander leaves.
  • Serve with rice or eat directly.

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